Effect of ultra-high pressure microjet homogenization on the quality of kiwifruit wine
LIU Dandan, LI Xinyi, LUO Jingjing, WANG Qihui, LUO Jing, WANG Haiyan*
(Northwest Hubei Research Institute of Traditional Fermented Food, College of Food Science and Technology ﹠Chemical Engineering, Hubei University of Arts and Science, Xiangyang 441053, China)
Abstract: Using kiwifruit as raw material, the effect of different ultra-high microjet pressure 0, 30, 60, 90, 120 MPa on the quality of kiwifruit wine was studied. Colorimeter, electronic nose and electronic tongue were adopted to explore the effect of different homogenization pressure on the color, flavor and taste of kiwifruit wine. The results showed that the b* value of the kiwifruit wine increased with the increase of ultra-high microjet pressure, and the difference was significant (P<0.05), the a* value under 60 and 90 MPa was significantly different from that in the control group (P<0.05), the wine body color tended to red-yellow. With the increase of homogenization pressure, W1W, W2S and W3S defective odors were effectively reduced . Umami taste of kiwifruit wine was increased under 120 MPa homogenization pressure.
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2021, Vol. 47 
