Jujube wine is a health drink with local characteristics and is worth pro- moting. Jujube wine fermentation can be divided into alcoholic fermentation and mal- olactic fermentation. Yeast is the key of alcoholic ferme...Jujube wine is a health drink with local characteristics and is worth pro- moting. Jujube wine fermentation can be divided into alcoholic fermentation and mal- olactic fermentation. Yeast is the key of alcoholic fermentation while lactic acid bac- teria is the key of malolactic fermentation, and therefore the breeding of yeast and lactic acid bacteria is crucial for the quality of jujube wine. Besides, the control of methanol is a major problem in production, and the control of higher alcohol is also difficult. Thus, we summarized the research related with the breeding of yeast and lactic acid bacteria, and the control of methanol and higher alcohols, and proposed that breeding specialized yeast and lactic acid bacteria was the future research di- rection. Moreover, the production mechanism of methanol and higher alcohols was investigated, and the content of methanol and higher alcohols was effectively con- trolled on the basis of quality guarantee, providing references for the production technology of jujube wine.展开更多
Using jujube juice prepared from red jujube as raw material and Saccharomyces cerevisiae as experimental strain,the effect of nutrients on the content of total ester in jujube wine was studied. The nutrients affecting...Using jujube juice prepared from red jujube as raw material and Saccharomyces cerevisiae as experimental strain,the effect of nutrients on the content of total ester in jujube wine was studied. The nutrients affecting the total ester content of jujube wine were glutamine,arginine,calcium chloride and biotin by Plackett-Burman design. Through the steepest ascent test,it was determined that the central points of the optimum addition of nutrients were glutamine 40 mg/L,arginine 50 mg/L,calcium chloride 35 mg/L and biotin 0. 25 mg/L,respectively.Through Box-Behnken experiment design,taking glutamine,arginine,calcium chloride and biotin as experimental factors,and the content of total ester in jujube wine as response value,the response surface optimization experiment was carried out and the verification experiment was also carried out. It was found that the response surface model can be used to predict the total ester content of jujube wine when nutritional elements were added. When the content of total ester in jujube wine was the highest,the optimal combination of nutrients was glutamine38. 8 mg/L,arginine 53. 8 mg/L,calcium chloride 35. 7 mg/L and biotin 0. 3 mg/L. At this point,the content of total ester in jujube wine was 628 mg/L,which was very close to the predicted value. Through the sensory evaluation of jujube wine,it was found that adding nutrients could help to improve the taste of jujube wine,and the fermentation method of jujube wine by adding nutrients was simple and feasible.展开更多
Fermentation processes were studied, with an aim of improving the quality of Chinesejujube wine. Results showed the quality of the wine made from fresh Chinese jujube anddried Chinese jujube were similar, but wine mad...Fermentation processes were studied, with an aim of improving the quality of Chinesejujube wine. Results showed the quality of the wine made from fresh Chinese jujube anddried Chinese jujube were similar, but wine made from excessively dried Chinese jujubeshowed decreased quality. The reducing sugar content in Chinese jujube juice extractedby pectic enzymes was higher than the reducing sugar content extracted by hot water,however, methanol content in wine extracted by pectic enzymes also increased. Thereforethe hot water extraction method is recommended for fermentation of Chinese jujube wine.Fermentation using vacuum concentrated Chinese jujube juice was more effective than thatusing filtered juice readjusted to 20% soluble solid content (SSC) with sucrose orglucose. The inoculation of 0.3% Saccharomyces ellipsodieus Strain was suitable forfermentation of Chinese jujube wine. Fermentation was carried out at 21-25℃. Theconcentration of SO2 in wine affected fermentation time and the optimum additional amountwas 40 mg L-1. Post fermentation storage in oak barrel improved the quality of Chinesejujube wine, as did 4.5% diatomite filtration.展开更多
目的探究板枣酒发酵过程中的香气变化规律以及特征香气。方法采用顶空固相微萃取将DVB/CAR/PDMS提取纤维置于顶空部分,从而吸附样品中的挥发性有机化合物。再利用气相色谱-质谱法对挥发性物质进行测定,结合香气活性值与感官评价标准等...目的探究板枣酒发酵过程中的香气变化规律以及特征香气。方法采用顶空固相微萃取将DVB/CAR/PDMS提取纤维置于顶空部分,从而吸附样品中的挥发性有机化合物。再利用气相色谱-质谱法对挥发性物质进行测定,结合香气活性值与感官评价标准等对其进行分析评价。结果发酵过程中共出现了57种挥发性物质,醇类14种,酯类19种,酸类8种,醛酮类8种,芳香烃类8种。己酸乙酯,辛酸乙酯,苯乙酸乙酯,月桂酸乙酯,3-苯丙酸乙酯,正辛醛,苯乙醛,大马士酮和丁香酚为板枣发酵酒中的主要香气成分。通过主成分分析可将发酵过程分为3个阶段,并分析不同阶段的发酵过程得到香气变化规律,结合偏最小二乘分析(partial least squares,PLS)确定发酵过程中对感官评分影响最大的萘、苯乙醛、葵酸乙酯、苯甲酸乙酯、异戊醇5种香气成分。结论部分香气成分的含量在发酵过程中逐渐消失,同时也产生新香气成分。苯乙醛、葵酸乙酯、苯甲酸乙酯、异戊醇这4种特征香气成分的含量与感官评分呈正相关,因此可以调控发酵过程,更多生成这些香气成分,使酒体的香气更丰富,酒体更醇厚。展开更多
基金Supported by the"Program for the Study on the Processing and Utilization of Regional Feature Fruits in Shanxi(2017)",the Shanxi Finance Department(2017zzcx-01)the Program for the Evaluation of Jujube Varieties and the Processed Goods Nutritional Value,and the Development of Processing Techniques,a subproject of the"Development of Key Technologies for the Commercialization of Red Jujube",the Shanxi Science and Technology Department(2015-TN-4-7)~~
文摘Jujube wine is a health drink with local characteristics and is worth pro- moting. Jujube wine fermentation can be divided into alcoholic fermentation and mal- olactic fermentation. Yeast is the key of alcoholic fermentation while lactic acid bac- teria is the key of malolactic fermentation, and therefore the breeding of yeast and lactic acid bacteria is crucial for the quality of jujube wine. Besides, the control of methanol is a major problem in production, and the control of higher alcohol is also difficult. Thus, we summarized the research related with the breeding of yeast and lactic acid bacteria, and the control of methanol and higher alcohols, and proposed that breeding specialized yeast and lactic acid bacteria was the future research di- rection. Moreover, the production mechanism of methanol and higher alcohols was investigated, and the content of methanol and higher alcohols was effectively con- trolled on the basis of quality guarantee, providing references for the production technology of jujube wine.
基金Supported by Efficient Ecological Agriculture Innovation Program of Taishan Industrial Leading Talent Project(LJNY2015004)
文摘Using jujube juice prepared from red jujube as raw material and Saccharomyces cerevisiae as experimental strain,the effect of nutrients on the content of total ester in jujube wine was studied. The nutrients affecting the total ester content of jujube wine were glutamine,arginine,calcium chloride and biotin by Plackett-Burman design. Through the steepest ascent test,it was determined that the central points of the optimum addition of nutrients were glutamine 40 mg/L,arginine 50 mg/L,calcium chloride 35 mg/L and biotin 0. 25 mg/L,respectively.Through Box-Behnken experiment design,taking glutamine,arginine,calcium chloride and biotin as experimental factors,and the content of total ester in jujube wine as response value,the response surface optimization experiment was carried out and the verification experiment was also carried out. It was found that the response surface model can be used to predict the total ester content of jujube wine when nutritional elements were added. When the content of total ester in jujube wine was the highest,the optimal combination of nutrients was glutamine38. 8 mg/L,arginine 53. 8 mg/L,calcium chloride 35. 7 mg/L and biotin 0. 3 mg/L. At this point,the content of total ester in jujube wine was 628 mg/L,which was very close to the predicted value. Through the sensory evaluation of jujube wine,it was found that adding nutrients could help to improve the taste of jujube wine,and the fermentation method of jujube wine by adding nutrients was simple and feasible.
文摘Fermentation processes were studied, with an aim of improving the quality of Chinesejujube wine. Results showed the quality of the wine made from fresh Chinese jujube anddried Chinese jujube were similar, but wine made from excessively dried Chinese jujubeshowed decreased quality. The reducing sugar content in Chinese jujube juice extractedby pectic enzymes was higher than the reducing sugar content extracted by hot water,however, methanol content in wine extracted by pectic enzymes also increased. Thereforethe hot water extraction method is recommended for fermentation of Chinese jujube wine.Fermentation using vacuum concentrated Chinese jujube juice was more effective than thatusing filtered juice readjusted to 20% soluble solid content (SSC) with sucrose orglucose. The inoculation of 0.3% Saccharomyces ellipsodieus Strain was suitable forfermentation of Chinese jujube wine. Fermentation was carried out at 21-25℃. Theconcentration of SO2 in wine affected fermentation time and the optimum additional amountwas 40 mg L-1. Post fermentation storage in oak barrel improved the quality of Chinesejujube wine, as did 4.5% diatomite filtration.
文摘目的探究板枣酒发酵过程中的香气变化规律以及特征香气。方法采用顶空固相微萃取将DVB/CAR/PDMS提取纤维置于顶空部分,从而吸附样品中的挥发性有机化合物。再利用气相色谱-质谱法对挥发性物质进行测定,结合香气活性值与感官评价标准等对其进行分析评价。结果发酵过程中共出现了57种挥发性物质,醇类14种,酯类19种,酸类8种,醛酮类8种,芳香烃类8种。己酸乙酯,辛酸乙酯,苯乙酸乙酯,月桂酸乙酯,3-苯丙酸乙酯,正辛醛,苯乙醛,大马士酮和丁香酚为板枣发酵酒中的主要香气成分。通过主成分分析可将发酵过程分为3个阶段,并分析不同阶段的发酵过程得到香气变化规律,结合偏最小二乘分析(partial least squares,PLS)确定发酵过程中对感官评分影响最大的萘、苯乙醛、葵酸乙酯、苯甲酸乙酯、异戊醇5种香气成分。结论部分香气成分的含量在发酵过程中逐渐消失,同时也产生新香气成分。苯乙醛、葵酸乙酯、苯甲酸乙酯、异戊醇这4种特征香气成分的含量与感官评分呈正相关,因此可以调控发酵过程,更多生成这些香气成分,使酒体的香气更丰富,酒体更醇厚。
