Food and Fermentation Industries >

2020 , Vol. 46 >Issue 24: 151 - 158

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024463

Brewing technology of new pear-grain co-fermented distilled wine

  • TIAN Deyu ,
  • ZHU Lining ,
  • YAN Ziru ,
  • NIU Zhiyong ,
  • WANG Yong ,
  • GUAN Junfeng ,
  • ZHAO Guoqun ,
  • LIU Jinlong
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  • 1(College of Bioscience and Bioengineering, Hebei University of Science and Technology, Shijiazhuang 050018, China)
    2(Fermentation Engineering Center of Hebei Province, Shijiazhuang 050018, China)

Received date: 2020-05-16

  Revised date: 2020-09-01

  Online published: 2021-01-13

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Abstract

A new type of distilled wine was brewed using snow pear and grain as raw materials based on solid-state fermentation. Fermentation parameters were optimized by single factor experiment and orthogonal test, and validation test was further conducted. The evaluation indexes including sensory score, product yield and total ester content were determined, and the distilled wine obtained was analyzed by gas chromatography-hydrogen flame detection and gas chromatography-mass spectrometry. The optimal fermentation parameters contained 15% snow pear juice and 30% Daqu, and the mass ratio of fresh grain to fermented grain was 1∶2.3. Under the optimized conditions, a sensory score of 92, a product yield of 27.86% and a total ester content of 2.158 4 g/L were achieved, and the total acid content was 1.467 5 g/L. In addition, 44 kinds of aroma components were found in the pear-grain co-fermented distilled wine, and the odor activity value (OAV) of 22 compounds, which contained the aroma components of traditional Chinese liquor (ethyl acetate, acetic acid, ethyl lactate, ethyl caproate, hexanoic acid, n-hexanol, acetaldehyde and ethyl butyrate etc.), exceeded 1. At the same time, some aroma components belonged to pear wine were also detected, such as isoamyl acetate, ethyl hexanoate, ethyl octoate, phenethyl alcohol, ethyl stearate and ethyl palmitate etc. Therefore, the new type of pear-grain co-fermented distilled wine has the flavor characteristics of both typical pear wine and grain distilled wine, and this study provides a potential way for the deep processing of snow pear.

Key words： snow pear; distilled wine; brewing technology; gas chromatography-mass spectrometry(GC-MS); flavor substances

Cite this article

TIAN Deyu , ZHU Lining , YAN Ziru , NIU Zhiyong , WANG Yong , GUAN Junfeng , ZHAO Guoqun , LIU Jinlong . Brewing technology of new pear-grain co-fermented distilled wine[J]. Food and Fermentation Industries, 2020 , 46(24) : 151 -158 . DOI: 10.13995/j.cnki.11-1802/ts.024463

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