Development and Analysis of Aroma Compounds of Low Alcohol Blue Berry Wine

Abstract:

The paper foucs on utiliztion of blueberry to develop a high quality low alcohol blueberry semi-sweet wine and analysis of aroma compounds in the wine. Blueberry from Tianjin Jixian was used as raw materials and ultrasound technology was used to end fermentation of blueberry must when alcohol content reached to the desired value. Various physical-chemical parameters of the wine were determined and the main aroma compounds in blueberry wine were analyzed quantitively.Taste panel evaluation was carried out to evaluate the acceptbility of the blueberry wine. The results showed that combination of pectinase (85%),cellulase (10%) and hemicellulase (5%)(total level:0.3g/L) increased the blueberry juice extraction to 55%, the wine treated by ultrasound (40Hz,20min) had a high microbial stability and a desired low alcohol content. At the same time,the wine rich in typical blueberry flavor and aromas, with a pleasant fruity taste and good acceptability.

• Periodical: Advanced Materials Research (Volumes 791-793)
• Pages: 244-247
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.791-793.244
• Online since: September 2013
• Authors: Yan Cui, Wen Lv, Rong Xia Fu
• Keywords: Aroma Compounds, Blueberry Wine, Evaluation, Low Alcohol

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