Food and Fermentation Industries >

2020 , Vol. 46 >Issue 20: 171 - 177

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024029

Effect of exogenous additives on the volatile acidity and flavor of mulberry wine

  • ZUO Yong ,
  • CHEN Jing ,
  • ZHANG Jing ,
  • XU Nuqian
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  • 1(College of Life Science, Sichuan Normal University, Chengdu 610101, China);
    2(Department of Quality Management and Inspection, Yibin University, Yibin 644000, China);
    3(College of Bioengineering, Chongqing University, Chongqing 400044, China);
    4(Chengdu Yuzhi Fruit Co., Ltd., Chengdu 610307, China)

Received date: 2020-03-22

  Revised date: 2020-05-07

  Online published: 2020-11-12

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Abstract

To control the content of volatile acid and improve the quality of mulberry wine, influence of enzymes (pectinase, cellulase, saccharifying enzyme) and metal ions (Zn2+、Mg2+、K+、Ca2+) on volatile acidity of mulberry wine were analyzed. Quality analysis of mulberry wine with different exogenous additives was also carried out. The results showed that pectinase, cellulase, saccharifying enzyme, Zn2+, Mg2+ and K+ could reduce the content of volatile acidity and the optimal dosage were 0.05%(volume fraction), 0.1%, 0.05%, 2 mmol/L, 4 mmol/L and 2 mmol/L respectively. Compound enzymes (0.05% pectinase,0.1% cellulose and 0.05% saccharifying enzyme) showed best controlling effect on volatile acidity. The content was 15.3% lower than that without adding enzymes. The mulberry wine which added compound enzymes had the lowest volatile acidity of 0.66 g/L, the highest free amino acids of 532.11 mg/L and the most abundant volatile flavor components of 33. The content of volatile acidity was controlled effectively, while the quality of mulberry wine was also guaranteed.

Key words： volatile acidity; enzyme; metal ions; free amino acids; volatile flavor components

Cite this article

ZUO Yong , CHEN Jing , ZHANG Jing , XU Nuqian . Effect of exogenous additives on the volatile acidity and flavor of mulberry wine[J]. Food and Fermentation Industries, 2020 , 46(20) : 171 -177 . DOI: 10.13995/j.cnki.11-1802/ts.024029

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