Food and Fermentation Industries >

2026 , Vol. 52 >Issue 9: 60 - 67

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044069

Nutritional characteristics and quality comparative evaluation of amino acids in fruit wines fermented with immobilized yeast

  • SHEN Bing ,
  • LU Yanyan ,
  • HAN Jialin ,
  • ZHONG Xuan ,
  • CHEN Jiangfeng
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  • 1(Guangxi Vocational and Technical College, Agricultural Engineering College, Nanning 530226, China)
    2(Guangxi Zhuang Autonomous Region Engineering Research Center for Healthy Tea Beverages, Nanning 530226, China)
    3(State Key Laboratory of Non-Food Biomass Energy Technology, Nanning 530226, China)

Received date: 2025-07-29

  Revised date: 2025-09-28

  Online published: 2026-06-03

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Abstract

To evaluate the impact of immobilized yeast fermentation on the amino acid nutritional quality of fruit wines, this study analyzed the amino acid composition of three types of fruit wines (passion fruit, honey peach, and waxberry) produced using free yeast as well as first- and third-generation immobilized yeast.The nutritional value was assessed using fuzzy recognition and the amino acid ratio coefficient method.The results indicated that all wines contained 16 amino acids.The total amino acid content in wines fermented with immobilized yeast was generally lower than that in wines produced with free yeast, which can be attributed to the highly efficient fermentation mechanism of immobilized yeast within localized high-concentration environments. Compared to the amino acid profiles recommended by the Food and Agriculture Organization (FAO)/World Health Organization (WHO) and the whole-egg protein standard, the essential amino acid similarity degree of immobilized yeast-fermented wines slightly exceeded that of free yeast-fermented wines.Further comparison with the FAO/WHO essential amino acid pattern showed minor improvements (all below 1.1%) in the essential amino acid ratio coefficient scores (SRC) for immobilized fermentation. Among these, the first-generation immobilized passion fruit wine exhibited the highest SRC value (82.326).The essential amino acid composition of wines fermented with immobilized yeast aligned more closely with both reference patterns.These findings suggest that immobilized yeast fermentation can enhance the amino acid nutritional quality of fruit wines compared to free yeast fermentation.

Key words： immobilized fermentation; fruit wine; amino acids; nutritional value; comparative evaluation

Cite this article

SHEN Bing , LU Yanyan , HAN Jialin , ZHONG Xuan , CHEN Jiangfeng . Nutritional characteristics and quality comparative evaluation of amino acids in fruit wines fermented with immobilized yeast[J]. Food and Fermentation Industries, 2026 , 52(9) : 60 -67 . DOI: 10.13995/j.cnki.11-1802/ts.044069

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