Sea-buckthorn sparkling wine was fermented by yeast using fresh Sea-buckthorn juice and rice saccharification solution as raw material. The fermentation parameters of Sea-buckthorn sparkling wine were optimized by single factor experiment and orthogonal test. During the single factor experiment, fermentation time, yeast inoculation, addition of rice saccharification solution, initial sugar content and fermentation temperature were investigated. The results showed that the best fermentation conditions were 20 g/L inoculation amount of yeast, adding 100 mL/L rice saccharification liquid, 18% initial sugar content and fermented at 25 ℃ for 80 h. The obtained sparkling wine had sour and sweet tastes, golden color, exquisite foam, flavor and aroma of Sea-buckthorn with an alcohol content of (5±0.5)% vol. Furthermore, volatile flavor components were analyzed by GC-MS/MS, twelve alcohols and ten esters were detected in Sea-buckthorn juice and Sea-buckthorn sparkling wine, among which ethanol, 3-methyl-1-butanol, benzyl alcohol and ethyl acetate, isopentyl acetate were detected in both samples. Ethyl acetate and ethyl caprylate were the main aroma component in juice and wine, respectively. This research lay the foundation for the development of sparkling wine products in the future.
ZHANG Yudan
,
LI Li
,
LIU Jun
,
LI Yuqin
,
LIU Qing
. Study on preparation process of sea-buckthorn sparkling wine[J]. Food and Fermentation Industries, 2019
, 45(21)
: 201
-206
.
DOI: 10.13995/j.cnki.11-1802/ts.021421
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