Effect of mixed fermentation (Jiuqu and Saccharomyces cerevisiae EC1118) on the quality improvement of kiwi wine
The aim of this study was to investigate the effect of mixed fermentation of Jiuqu and Saccharomyces cerevisiae on the quality of kiwifruit wine. The results showed that total titratable acidity, methanol and organic acids of kiwi wine fermented by Jiuqu + Saccharomyces cerevisiae EC1118 were signif...
| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2019-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2019.1682678 |
| _version_ | 1818962491671052288 |
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| author | An-Jun Chen Yun-Yun Fu Cheng Jiang Jiang-Lin Zhao Xiao-Ping Liu Lu Liu Ji Ma Xing-Yan Liu Guang-Hui Shen Mei-Liang Li Zhi-Qing Zhang |
| author_facet | An-Jun Chen Yun-Yun Fu Cheng Jiang Jiang-Lin Zhao Xiao-Ping Liu Lu Liu Ji Ma Xing-Yan Liu Guang-Hui Shen Mei-Liang Li Zhi-Qing Zhang |
| author_sort | An-Jun Chen |
| collection | DOAJ |
| description | The aim of this study was to investigate the effect of mixed fermentation of Jiuqu and Saccharomyces cerevisiae on the quality of kiwifruit wine. The results showed that total titratable acidity, methanol and organic acids of kiwi wine fermented by Jiuqu + Saccharomyces cerevisiae EC1118 were significantly lower (p < 0.05) than that in other groups. There was no significant difference in the content of flavor substances in kiwi wines fermented by a mixed group and Saccharomyces cerevisiae EC1118 alone, but the sensory evaluation showed a significantly large difference. On the sensory scale, kiwi wine fermented by mixed fermentation had a unique presentation and typical bouquet, better than those fermented by Jiuqu and Saccharomyces cerevisiae EC1118 alone. In conclusion, mixed fermentation of Jiuqu + Saccharomyces cerevisiae EC1118 could improve the quality of the kiwi wine, which provides a promising application prospection for kiwi wine production. |
| first_indexed | 2024-12-20T12:30:10Z |
| format | Article |
| id | doaj.art-32569d3a1f6b41258cc5d720ae0ec7b4 |
| institution | Directory Open Access Journal |
| issn | 1947-6337 1947-6345 |
| language | English |
| last_indexed | 2024-12-20T12:30:10Z |
| publishDate | 2019-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj.art-32569d3a1f6b41258cc5d720ae0ec7b42022-12-21T19:40:45ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452019-01-0117196797510.1080/19476337.2019.16826781682678Effect of mixed fermentation (Jiuqu and Saccharomyces cerevisiae EC1118) on the quality improvement of kiwi wineAn-Jun Chen0Yun-Yun Fu1Cheng Jiang2Jiang-Lin Zhao3Xiao-Ping Liu4Lu Liu5Ji Ma6Xing-Yan Liu7Guang-Hui Shen8Mei-Liang Li9Zhi-Qing Zhang10Sichuan Agricultural UniversitySichuan Agricultural UniversitySichuan Agricultural UniversitySichuan Agricultural UniversitySichuan Agricultural UniversitySichuan Agricultural UniversitySichuan Nongxingyuan Agricultural Development Co. LtdSichuan Agricultural UniversitySichuan Agricultural UniversitySichuan Agricultural UniversitySichuan Agricultural UniversityThe aim of this study was to investigate the effect of mixed fermentation of Jiuqu and Saccharomyces cerevisiae on the quality of kiwifruit wine. The results showed that total titratable acidity, methanol and organic acids of kiwi wine fermented by Jiuqu + Saccharomyces cerevisiae EC1118 were significantly lower (p < 0.05) than that in other groups. There was no significant difference in the content of flavor substances in kiwi wines fermented by a mixed group and Saccharomyces cerevisiae EC1118 alone, but the sensory evaluation showed a significantly large difference. On the sensory scale, kiwi wine fermented by mixed fermentation had a unique presentation and typical bouquet, better than those fermented by Jiuqu and Saccharomyces cerevisiae EC1118 alone. In conclusion, mixed fermentation of Jiuqu + Saccharomyces cerevisiae EC1118 could improve the quality of the kiwi wine, which provides a promising application prospection for kiwi wine production.http://dx.doi.org/10.1080/19476337.2019.1682678kiwi winemixed fermentationjiuqusaccharomyces cerevisiaequality |
| spellingShingle | An-Jun Chen Yun-Yun Fu Cheng Jiang Jiang-Lin Zhao Xiao-Ping Liu Lu Liu Ji Ma Xing-Yan Liu Guang-Hui Shen Mei-Liang Li Zhi-Qing Zhang Effect of mixed fermentation (Jiuqu and Saccharomyces cerevisiae EC1118) on the quality improvement of kiwi wine CyTA - Journal of Food kiwi wine mixed fermentation jiuqu saccharomyces cerevisiae quality |
| title | Effect of mixed fermentation (Jiuqu and Saccharomyces cerevisiae EC1118) on the quality improvement of kiwi wine |
| title_full | Effect of mixed fermentation (Jiuqu and Saccharomyces cerevisiae EC1118) on the quality improvement of kiwi wine |
| title_fullStr | Effect of mixed fermentation (Jiuqu and Saccharomyces cerevisiae EC1118) on the quality improvement of kiwi wine |
| title_full_unstemmed | Effect of mixed fermentation (Jiuqu and Saccharomyces cerevisiae EC1118) on the quality improvement of kiwi wine |
| title_short | Effect of mixed fermentation (Jiuqu and Saccharomyces cerevisiae EC1118) on the quality improvement of kiwi wine |
| title_sort | effect of mixed fermentation jiuqu and saccharomyces cerevisiae ec1118 on the quality improvement of kiwi wine |
| topic | kiwi wine mixed fermentation jiuqu saccharomyces cerevisiae quality |
| url | http://dx.doi.org/10.1080/19476337.2019.1682678 |
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