Food and Fermentation Industries >

2022 , Vol. 48 >Issue 3: 170 - 176

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027942

Comparison of Cabernet Sauvignon red wine fermentation supplemented with onion juice and sulphur dioxide

  • YUAN Meng ,
  • MA Lei ,
  • LI Jie ,
  • FU Dongmei ,
  • SUN Yumei
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  • (School of Biological Engineering,Dalian Polytechnic University,Dalian 116034,China)

Received date: 2021-05-10

  Revised date: 2021-05-28

  Online published: 2022-03-04

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Abstract

SO2 is an antimicrobial agent and antioxidant widely used in wine making.Because of the negative impact of SO2 on human health,there has been a lot of research on its alternatives in recent years.In this study,onion juice (50 g/L) and SO2 (60 mg/L) was applied in Cabernet Sauvignon red wine spontaneous and inoculated fermentation,the effects of adding onion juice and SO2 were compared by measuring the dynamics in the microbial population,main brewing characteristics,color intensity and oxidation-reduction (REDOX) potential.The results showed that the inoculated yeast had a much greater effect on wine fermentation than adding onion juice or SO2.In most cases,the effect of adding onion juice or SO2 on spontaneous fermentation was stronger than that on inoculated fermentation.Adding onion juice inhibited endogenous microbial growth,reduced sugar consumption,REDOX potential and browning degree as well as enhanced total acidity,like adding SO2.Adding onion juice reduced color intensity and increased acetic acid yield,unlike adding SO2.The final wine treated with onion juice was more mellow than that treated with SO2,without onion characteristic smell.Therefore,onion juice probably has the potential to replace or partially replace SO2 in red wine fermentation.

Key words： onion juice; sulfur dioxide; red wine fermentation; microbial population; color intensity; REDOX potential

Cite this article

YUAN Meng , MA Lei , LI Jie , FU Dongmei , SUN Yumei . Comparison of Cabernet Sauvignon red wine fermentation supplemented with onion juice and sulphur dioxide[J]. Food and Fermentation Industries, 2022 , 48(3) : 170 -176 . DOI: 10.13995/j.cnki.11-1802/ts.027942

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