Food and Fermentation Industries >

2026 , Vol. 52 >Issue 1: 186 - 197

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042561

Effect of replacing sulfur dioxide with hydroxytyrosol and chitooligosaccharide on quality of low-alcohol cider

  • YU Baihan ,
  • LIU Jialu ,
  • XU Binyan ,
  • YANG Xueshan ,
  • ZHU Xia
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  • (College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)

Received date: 2025-02-28

  Revised date: 2025-05-01

  Online published: 2026-01-22

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Abstract

The addition of sulphur dioxide (SO2) in the fermentation of fruit wine can inhibit the deterioration caused by undesirable microorganisms, but it has potential safety risks to the health of consumers.To explore the effect of replacing SO2 with natural antibacterial agents on the quality of low-alcohol cider, Fuji apple juice was used as the raw material, and the different mass concentrations of hydroxytyrosol (HT, with purities of ≥98% and ≥20%) or chitooligosaccharide (COS, with a purity of ≥90%) were added before the alcoholic fermentation.The kinetics of Saccharomyces cerevisiae growth and reducing sugar consumption, as well as the physicochemical indexes, color and volatile aroma compounds of cider during fermentation were determined.In addition, sensory analysis was also conducted on the final samples.Results showed that compared with the group added with SO2, the alcoholic fermentation kinetics of cider added with different mass concentrations of HT or COS was significantly different.Among them, the addition of HT (≥20%) and SO2 treatment groups completed the fermentation on the 7th day, while the COS and HT (≥98%) treatment groups completed the fermentation on the 9th day.And the final reducing sugar mass concentrations of these samples was less than 4 g/L.The level of alcohol, pH value, total acidity and volatile acidity met the basic requirements of low-alcohol fruit wine.However, there were significant differences in total phenol content.Meanwhile, with the decrease of the purity and mass concentration of HT added in the cider samples, the chroma value of the cider samples gradually decreases, and the hue value increases accordingly.This change trend is the same as that of the COS group.In addition, the detection results of volatile compounds showed that the addition of both HT and COS before alcohol fermentation affected the aroma content of cider.Especially, the total content of volatile compounds in the cider samples added with 10 mg/L HT (≥98%) increased by 14.13% compared with the fermentation group added with SO2.Due to the increase in the content of floral and fruity volatile substances such as geraniol, amyl acetate, ethyl caprylate and ethyl decanoate, the sensory score of this cider sample reached 7.307 9.In summary, the addition of 10 mg/L HT (≥98%) can increase the content of volatile aroma compounds in cider, enrich the floral and fruity aroma of cider samples, and improve the taste and color of cider.

Key words： hydroxytyrosol; chitooligosaccharide; low-alcohol cider; gas chromatography-mass spectrometry; quality

Cite this article

YU Baihan , LIU Jialu , XU Binyan , YANG Xueshan , ZHU Xia . Effect of replacing sulfur dioxide with hydroxytyrosol and chitooligosaccharide on quality of low-alcohol cider[J]. Food and Fermentation Industries, 2026 , 52(1) : 186 -197 . DOI: 10.13995/j.cnki.11-1802/ts.042561

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