Ni Zhenghang,Ye Pian,Liu Jian,Huang Jun,Zhou Rongqing
It was aimed at investigating the effect of co-cultivating Torulaspora delbrueckii (hereinafter abbreviated as T . delbrueckii ) CCTCC M2019523 with Saccharomyces cerevisiae (hereinafter abbreviated as S. cerevisiae ) on the quality of greengage wine and the diversity of the microbial community in the mash, including the ratio and sequence of cultivation. Among samples, it shows high quality of the fresh wine when sequential inoculated at the ratio of 1.2:1 and co-cultured. The content of the sugar and succinic acid decreased, while that of alcohol increased. Of them, the content of phenylethyl alcohol and capric aldehyde enhanced, while decanoic acid decreased, so that the intensity of rose and plant aroma was enhanced, the rare delicacy of spoilage and sourness was reduced. The acidity of the fresh wine was also significantly reduced by fed-batch culture and its plant aroma was also enhanced. It provides a new avenue to improve the flavor and quality of wine brewed by a featuring characteristic fruit.
The soaking plum wine production is a time-intensive process that relies on the effective extraction of flavor compounds, colorants, and aromas from green plums during soaking. In this study, we explored the application of pulsed electric field (PEF) pretreatment as a novel approach to improve the quality and shorten the production cycle of plum wine. The optimization of PEF pretreatment parameters (4 kV/cm, a pulse count of 5000, a pulse width of 10 μs, and a pulse frequency of 80 Hz) was conducted based on the disintegration index Z-value of green plum cells. Results revealed that PEF pretreatment positively influenced several key parameters by facilitating the dissolution of organic acids, phenolic compounds and aroma profile, which contribute to color and flavor in plum wine. The study highlights the potential of PEF as a valuable tool in soaking plum wine, for enhancing the efficiency and quality of fruit wine production.
危险品化学品经营许可证（带存储）