Optimization of brewing process and quality analysis of Vitis quinquangularis Rehd juice beer

Authors

GAN Huiting, Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf , Qinzhou , Guangxi 535011 , China;College of Food Engineering , Beibu Gulf University , Qinzhou , Guangxi 535011 , China
YANG Jingjing, China Resources Snow Breweries Limited , Beijing 100005 , China
HAO Junguang, Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf , Qinzhou , Guangxi 535011 , China;College of Food Engineering , Beibu Gulf University , Qinzhou , Guangxi 535011 , ChinaFollow
HOU Hui, College of Food Engineering , Beibu Gulf University , Qinzhou , Guangxi 535011 , China;College of Light Industry and Food Engineering , Guangxi University , Nanning , Guangxi 535000 , China
PANG Tingcai, Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf , Qinzhou , Guangxi 535011 , China;College of Food Engineering , Beibu Gulf University , Qinzhou , Guangxi 535011 , China

Corresponding Author(s)

郝俊光（1971—），男，北部湾大学教授级高级工程师，博士。E-mail：hjgkwzhrq@163.com

Abstract

［Objective］ To broaden the product form of Vitis quinquangularis Rehd processing,and develop a fruit and vegetable juice beer with Yeniang No.2 Vitis quinquangularis Rehd juice as raw material.［Methods］ On the basis of fixed Monascus rice powder additive concentration of 1.5 g/L,Qindaodahua hop additive concentration of 0.6 g/L and Fruity yeast inoculation amount of 0.4 g/L,the optimization process was studied by single factor test and response surface test with alcohol content,total acid,total polyphenol and sensory score as evaluation indexes.［Results］］ The fermentation temperature of 18.0 ℃,the initial wort concentration of 11.09 °P,and the dilution of Vitis quinquangularis Rehd juice of 8.13 mL/ 100 mL were the best conditions.The obtained Vitis quinquangularis Rehd juice beer was sour and delicious,with harmonious fruit and malty flavors,mellow body,bright red color,sensory score of 90.5,total acid 3.24 mL/ 100 mL,alcohol 3.6%vol,bitterness value 10.8 BU,polyphenols 0.52 mg/mL.In addition,17 kinds of amino acids,18 kinds of organic acids,9 kinds of monomer phenols and 37 kinds of volatile flavor substances were detected in the Vitis quinquangularis Rehd juice beer.［Conclusion］ The optimized Vitis quinquangularis Rehd juice beer has more rich and mellow taste than ordinary beer,and the addition of Vitis quinquangularis Rehd juice introduces rich amino acids,organic acids,monomer phenols and volatile flavor substances into beer,which has higher nutritional value.

Publication Date

2-18-2025

First Page

180

Last Page

186

DOI

10.13652/j.spjx.1003.5788.2024.80397

Recommended Citation

Huiting, GAN; Jingjing, YANG; Junguang, HAO; Hui, HOU; and Tingcai, PANG (2025) "Optimization of brewing process and quality analysis of Vitis quinquangularis Rehd juice beer," Food and Machinery: Vol. 40: Iss. 11, Article 25.
DOI: 10.13652/j.spjx.1003.5788.2024.80397
Available at: https://www.ifoodmm.cn/journal/vol40/iss11/25

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