Food and Fermentation Industries >

2023 , Vol. 49 >Issue 8: 137 - 144

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032857

Effect of different fermentation processes on aroma quality of pomegranate wine

  • LI Tao ,
  • LI Yunzhe ,
  • FENG Hanjie ,
  • YANG Mei ,
  • SHI Heyun ,
  • ZHANG Jun
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  • (College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300392, China)

Received date: 2022-07-03

  Revised date: 2022-07-26

  Online published: 2023-05-16

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Abstract

Cele sweet pomegranate was used as raw material, the aroma of pomegranate juice and the wine fermented with clear juice, seed, and whole fruits were enriched by headspace solid-phase microextraction (HS-SPME), and the qualitative and quantitative analysis was carried out by GC-MS. Additionally, the effects of different fermentation processes on the aroma quality of pomegranate wine were compared based on the basic physicochemical indexes and sensory evaluation. Results showed that the physical and chemical indexes of different pomegranate wine samples met the requirements of national standard. The dry extract and total phenol contents of whole fruits pomegranate wine were high and the differences were significant. The 53, 50, and 49 kinds of aroma compounds were detected in pomegranate wine fermented with clear juice, seed, and whole fruits, respectively. There were 33 kinds of common components, while 10, 6, and 6 kinds of unique components in three wine samples, respectively. The total aroma of pomegranate wine fermented with juice was higher and the difference was significant. Phenylethyl alcohol, 2-nonanol, isoamyl acetate, ethyl lauric acid, ethyl caprylate, ethyl decanoate, and ethyl undecanate were the key flavor substances of pomegranate wine, which endowed the wine with strong fruit and floral aroma. The results of principal component analysis showed that the aroma styles of pomegranate wine brewed by the three different processes were significantly different. Pomegranate wine fermented with clear juice was in the same quadrant with five key flavor substances, isoamyl acetate, ethyl lauric acid, ethyl caprylate, ethyl decanoate, and ethyl undecanate, and had typical aroma characteristics of pomegranate wine. The sensory evaluation results showed that the fermented pomegranate wine had rich aroma, delicate fruit aroma, good color and typicality, and high sensory score. Pomegranate wine fermented with seed and whole fruits had high content of total phenols, complex aroma and the taste was astringent. Pomegranate wine fermented with clear juice has high content of aroma substances with fruity and floral aromas, is light-bodied and tastes refreshing and better in sensory quality. This study provides a theoretical basis for the fermentation optimization and aroma comparative analysis of pomegranate wine in the future.

Key words： pomegranate wine; fermentation process; aroma components; relative odor activity value (ROAV); principal component analysis (PCA); sensory evaluation

Cite this article

LI Tao , LI Yunzhe , FENG Hanjie , YANG Mei , SHI Heyun , ZHANG Jun . Effect of different fermentation processes on aroma quality of pomegranate wine[J]. Food and Fermentation Industries, 2023 , 49(8) : 137 -144 . DOI: 10.13995/j.cnki.11-1802/ts.032857

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