Analysis of chemical ingredients changes and aroma compounds in brewing process of mulberry wine

Authors

YANG Fang, School of Modern Agriculture and Biotechnology, Ankang University, Ankang, Shaanxi 725000, China; The Key Sericultual Laboratory, Ankang, Shaanxi 725000, China
LIU Tie, School of Mathematics and Statistics, Ankang University, Ankang, Shaanxi 725000, China
LIU Yan, School of Modern Agriculture and Biotechnology, Ankang University, Ankang, Shaanxi 725000, China
WANG Sha, School of Modern Agriculture and Biotechnology, Ankang University, Ankang, Shaanxi 725000, China
WANG Danhong, School of Modern Agriculture and Biotechnology, Ankang University, Ankang, Shaanxi 725000, China

Abstract

To analyse the variation of reducing sugar, total acid, total flavonoids, ethanol content and aroma compounds in brewing process of mulberry wine. The fermentation processes were: fermentation temperature of 15.3 ℃, inoculation quantity of 8.00 g/L, sucrose content of 12.80 g/100 g, total fermentation time 24 days, and sampling every 3 days to determine reducing sugar, total acid, total flavonoids, and ethanol content of mulberry wine. The aroma components were determined by gas chromatography-mass spectrometry. Results: The reducing sugar in mulberry wine decreased quickly at the first nine days and levelled off. The total acid content were steady between 5~6 g/L during the 15^th day and the 18^th day, peaked 6.61 g/L at the 24^th day of fermentation. The concentration of ethanol increased rapidly at the first three days, and reached to 13.56% at the 18^th day after quick increasing at the 15^th day. From the initial fermentation 112.01~274.83 mg/L at the 15^th day, the total flavonoids was about 274.83 mg/L and reached in steady state after a maximum of 417.19 mg/L at the 21^th day, and the aroma components of mulberry wine were identied. The relative contents of esters, alcohols, and acids from area normalization method were 43.5%, 25.0%, 16.1%, respectively, at the 18^th day, as well as 34.5%, 31.1%, 12.7%, respectively, at the 24^th day. According to the changes of the main ingredients of the wine, the total fermentation time can be shortened to 18 days at fermentation temperature of 15.3 ℃, inoculation quantity of 8.00 g/L, sucrose content of 12.80 g/100 g. The mulberry wine aroma components in alcohols and acids as the main body, the ester content is relatively less.

Publication Date

6-28-2018

First Page

15

Last Page

20

DOI

10.13652/j.issn.1003-5788.2018.06.004

Recommended Citation

Fang, YANG; Tie, LIU; Yan, LIU; Sha, WANG; and Danhong, WANG (2018) "Analysis of chemical ingredients changes and aroma compounds in brewing process of mulberry wine," Food and Machinery: Vol. 34: Iss. 6, Article 4.
DOI: 10.13652/j.issn.1003-5788.2018.06.004
Available at: https://www.ifoodmm.cn/journal/vol34/iss6/4

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