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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 236-238Optimization of Brewing Process of Low-Alcohol...

Optimization of Brewing Process of Low-Alcohol Litchi Wine and its Influence on Volatile Compounds

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Abstract:

The optimization of low-alcohol litchi wine brewing process through orthogonal design L₉(3⁴) and the comparison of influence of pre- and post-fermentation on the volatile compounds by using gas chromatography-mass spectrometry (GC–MS) analysis were studied. The low-alcohol litchi wine which fermented using the mixed aroma-producing yeasts Kloeckera apiculata (Y2) and Hansenula anomala (Hansen) H. et P. Sydow (Y4) at 14°C, with ratio Y2/Y4 of 1:2 (vol.) and inoculum size of 4 (%,vol.), had the typical characteristics of low alcohol, light yellow color, fresh litchi-like and refined wine aroma, refreshing sweet taste. The volatile compounds of the fermented wine invented a marked improvement in flavor of the low-alcohol litchi wine, because the esters were increased 1.16-fold, alcohols (0.96-fold), acids (2.38-fold), while the terpenes decreased more than 39% compared with samples before fermentation. The results would explain the technological differences and superiorities in the aroma compounds contributed by the aroma-producing yeasts.

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Application of Chemical Engineering

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Periodical:

Advanced Materials Research (Volumes 236-238)

Pages:

2532-2538

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.236-238.2532

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Online since:

May 2011

Authors:

Hua Li Jian, You Hui Yang, Jian Sheng Chen, Yu Liang Tan

Keywords:

Aroma-Producing Yeast, Gas Chromatography-Mass Spectrometry (GC-MS), Low-Alcohol Litchi Wine, Volatile Compound

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© 2011 Trans Tech Publications Ltd. All Rights Reserved

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