Optimization of fermentation conditions for fermented green jujube wine and its quality analysis during winemaking

Abstract

The objective was to study the optimization of fermentation conditions for fermented green jujube wine and quality analysis. This study investigated the fermentation process conditions, the changes in physicochemical indexes, antioxidant capacity and volatile compounds measured from green jujube wine during winemaking. The optimized conditions (the initial sugar, yeast addition, fermentation time and SO2 treatments) for green jujube wine were 24%, 0.3%, 8 d, 80 mg/L, respectively. The results showed that the variation trend of different substances in green jujube wine in different fermentation periods were different. In the process of alcohol fermentation, the green jujube wine had a high 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging ability, 2,2′-amino-di (2-ethyl-benzothiazoline sulphonic acid-6) ammonium salt (ABTS) free radical scavenging ability and reducing power. Furthermore, a total of 50 volatile compounds were identified in green jujube wine, in which the relative content of aldehydes, ketones, heterocyclic and aromatic compounds were significantly reduced after fermentation.

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Funding

This work was financially supported by project of the Food nutrition and health quality program of Shanxi Normal University (2018YZKC-07).

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LY designed the study, conducted all experiments, and wrote the manuscript. NY, JW, and JD helped carry out all the experiments. GL designed the study and supervised all the experiments. All authors approved the final manuscript.

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Correspondence to Guifeng Li.

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Yuan, L., Li, G., Yan, N. et al. Optimization of fermentation conditions for fermented green jujube wine and its quality analysis during winemaking. J Food Sci Technol (2021). https://doi.org/10.1007/s13197-021-05013-8

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Keywords

  • Response surface methodology
  • Green jujube wine
  • Nutritional composition
  • Flavor compounds
  • Alcoholic fermentation