The process optimization and its aroma ingredients of durian wine

Authors

BU Jianzhen, College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
YU Limei, College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China; Guangzhou Key Laboratory of Food Processing and Safety Control of Traditional Food, Guangzhou, Guangdong 510225, China
ZENG Xiaofang, College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China; Guangzhou Key Laboratory of Food Processing and Safety Control of Traditional Food, Guangzhou, Guangdong 510225, China
LIN Shaoting, College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China

Abstract

The fermentation process parameters of durian fruit were optimized based on yeast addition amount, initial sugar, SO₂ and pH value. The aroma substances from durian fruit wine were also analyzed by adopting the gas chromatography and mass spectrometry (GC-MS) detection. The results showed that the optimum process conditions of durian wine as follows: initial sugar concentration was 28%, the amount of yeast was 0.7%, and the concentration of sulfur dioxide was 60 mg/L, pH 3.6. The aroma components from durian fruit wine included 22 kinds of aroma components, and most of them were esters.

Publication Date

9-28-2017

First Page

182

Last Page

185,212

DOI

10.13652/j.issn.1003-5788.2017.09.038

Recommended Citation

Jianzhen, BU; Limei, YU; Xiaofang, ZENG; and Shaoting, LIN (2017) "The process optimization and its aroma ingredients of durian wine," Food and Machinery: Vol. 33: Iss. 9, Article 38.
DOI: 10.13652/j.issn.1003-5788.2017.09.038
Available at: https://www.ifoodmm.cn/journal/vol33/iss9/38

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