Quality Difference Analysis of Jujube Wine of 13 Varieties
In order to study quality difference of jujube wine of different jujube varieties, 13 common varieties in the market were collected for fermentation. Basic physical and chemical indexes of the wine were determined, and organic acid and aroma components were also determined by ion chromatography and...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2023-03-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022040306 |
| _version_ | 1828001870263615488 |
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| author | Rong YIN Qianru ZHANG Junyu WANG Zhihong LIANG |
| author_facet | Rong YIN Qianru ZHANG Junyu WANG Zhihong LIANG |
| author_sort | Rong YIN |
| collection | DOAJ |
| description | In order to study quality difference of jujube wine of different jujube varieties, 13 common varieties in the market were collected for fermentation. Basic physical and chemical indexes of the wine were determined, and organic acid and aroma components were also determined by ion chromatography and headspace solid phase microextraction-gas chromatography-mass spectrometry method respectively, and were then analysed combining with sensory evaluation. It was showed that contents of dry extract, VC and glycerol were all high, citric acid, succinic acid, lactic acid, acetic acid and quinic acid were the common organic acids, and esters were the main aroma components in different jujube wines. Different jujube wine had different quality characteristics. Fuping jujube wine, Yuanling jujube wine and Hami jujube wine had advantage in orgainic acid, Lingwu long jujube wine, Jixin jujube wine and Lingbao jujube wine had advantage in aroma components, and Goutou jujube wine had better basic physical and chemical indexes. Whereas, Lingwu long jujube, Jixin jujube and Goutou jujube were identified as the best jujube varieties for brewing by sensory evaluation, which indicated their wines had the best balance of flavor substances, and through analysis the common characteristics including sugar-acid ratio less than and mostly closing to 1, 6 kinds of different organic acid, more kinds of characteristic aroma substances, one dominant organic acid and more than two dominant aroma components which could contribute favourable flavor properties contained. |
| first_indexed | 2024-04-10T06:35:27Z |
| format | Article |
| id | doaj.art-b5cbbb92d8e840039cc904ad7fa5da1c |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-10T06:35:27Z |
| publishDate | 2023-03-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-b5cbbb92d8e840039cc904ad7fa5da1c2023-03-01T01:21:35ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062023-03-0144527728410.13386/j.issn1002-0306.20220403062022040306-5Quality Difference Analysis of Jujube Wine of 13 VarietiesRong YIN0Qianru ZHANG1Junyu WANG2Zhihong LIANG3Pomology Institute, Shanxi Agricultural University, Taiyuan 030031, ChinaPomology Institute, Shanxi Agricultural University, Taiyuan 030031, ChinaPomology Institute, Shanxi Agricultural University, Taiyuan 030031, ChinaPomology Institute, Shanxi Agricultural University, Taiyuan 030031, ChinaIn order to study quality difference of jujube wine of different jujube varieties, 13 common varieties in the market were collected for fermentation. Basic physical and chemical indexes of the wine were determined, and organic acid and aroma components were also determined by ion chromatography and headspace solid phase microextraction-gas chromatography-mass spectrometry method respectively, and were then analysed combining with sensory evaluation. It was showed that contents of dry extract, VC and glycerol were all high, citric acid, succinic acid, lactic acid, acetic acid and quinic acid were the common organic acids, and esters were the main aroma components in different jujube wines. Different jujube wine had different quality characteristics. Fuping jujube wine, Yuanling jujube wine and Hami jujube wine had advantage in orgainic acid, Lingwu long jujube wine, Jixin jujube wine and Lingbao jujube wine had advantage in aroma components, and Goutou jujube wine had better basic physical and chemical indexes. Whereas, Lingwu long jujube, Jixin jujube and Goutou jujube were identified as the best jujube varieties for brewing by sensory evaluation, which indicated their wines had the best balance of flavor substances, and through analysis the common characteristics including sugar-acid ratio less than and mostly closing to 1, 6 kinds of different organic acid, more kinds of characteristic aroma substances, one dominant organic acid and more than two dominant aroma components which could contribute favourable flavor properties contained.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022040306varietiesjujube winequalityorganic acidaroma compounds |
| spellingShingle | Rong YIN Qianru ZHANG Junyu WANG Zhihong LIANG Quality Difference Analysis of Jujube Wine of 13 Varieties Shipin gongye ke-ji varieties jujube wine quality organic acid aroma compounds |
| title | Quality Difference Analysis of Jujube Wine of 13 Varieties |
| title_full | Quality Difference Analysis of Jujube Wine of 13 Varieties |
| title_fullStr | Quality Difference Analysis of Jujube Wine of 13 Varieties |
| title_full_unstemmed | Quality Difference Analysis of Jujube Wine of 13 Varieties |
| title_short | Quality Difference Analysis of Jujube Wine of 13 Varieties |
| title_sort | quality difference analysis of jujube wine of 13 varieties |
| topic | varieties jujube wine quality organic acid aroma compounds |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022040306 |
| work_keys_str_mv | AT rongyin qualitydifferenceanalysisofjujubewineof13varieties AT qianruzhang qualitydifferenceanalysisofjujubewineof13varieties AT junyuwang qualitydifferenceanalysisofjujubewineof13varieties AT zhihongliang qualitydifferenceanalysisofjujubewineof13varieties |