Dynamic changes in quality of jujube wine during fermentation
Corresponding Author
Fengxian Tang
School of Food Science, Shihezi University, Shihezi, PR China
Correspondence
Fengxian Tang, School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China.
Email: [email protected]
Search for more papers by this authorWenchao Cai
School of Food Science, Shihezi University, Shihezi, PR China
Northwest Hubei Research Institute of Traditional Fermented Food, School of Chemical Engineering and Food Science, Hubei University of Arts and Sciences, Xiangyang, PR China
Search for more papers by this authorChunhui Shan
School of Food Science, Shihezi University, Shihezi, PR China
Search for more papers by this authorZhuang Guo
Northwest Hubei Research Institute of Traditional Fermented Food, School of Chemical Engineering and Food Science, Hubei University of Arts and Sciences, Xiangyang, PR China
Search for more papers by this authorQiangchuan Hou
Northwest Hubei Research Institute of Traditional Fermented Food, School of Chemical Engineering and Food Science, Hubei University of Arts and Sciences, Xiangyang, PR China
Search for more papers by this authorZhendong Zhang
Northwest Hubei Research Institute of Traditional Fermented Food, School of Chemical Engineering and Food Science, Hubei University of Arts and Sciences, Xiangyang, PR China
Search for more papers by this authorYun Dong
Northwest Hubei Research Institute of Traditional Fermented Food, School of Chemical Engineering and Food Science, Hubei University of Arts and Sciences, Xiangyang, PR China
Search for more papers by this authorCorresponding Author
Fengxian Tang
School of Food Science, Shihezi University, Shihezi, PR China
Correspondence
Fengxian Tang, School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China.
Email: [email protected]
Search for more papers by this authorWenchao Cai
School of Food Science, Shihezi University, Shihezi, PR China
Northwest Hubei Research Institute of Traditional Fermented Food, School of Chemical Engineering and Food Science, Hubei University of Arts and Sciences, Xiangyang, PR China
Search for more papers by this authorChunhui Shan
School of Food Science, Shihezi University, Shihezi, PR China
Search for more papers by this authorZhuang Guo
Northwest Hubei Research Institute of Traditional Fermented Food, School of Chemical Engineering and Food Science, Hubei University of Arts and Sciences, Xiangyang, PR China
Search for more papers by this authorQiangchuan Hou
Northwest Hubei Research Institute of Traditional Fermented Food, School of Chemical Engineering and Food Science, Hubei University of Arts and Sciences, Xiangyang, PR China
Search for more papers by this authorZhendong Zhang
Northwest Hubei Research Institute of Traditional Fermented Food, School of Chemical Engineering and Food Science, Hubei University of Arts and Sciences, Xiangyang, PR China
Search for more papers by this authorYun Dong
Northwest Hubei Research Institute of Traditional Fermented Food, School of Chemical Engineering and Food Science, Hubei University of Arts and Sciences, Xiangyang, PR China
Search for more papers by this authorAbstract
Dynamic quality changes of jujube wine during 10 days (240 hr) fermentation were evaluated by electronic nose and electronic tongue combined with multivariate statistical analysis methods. Fermentation significantly reduced the relative content of aromatic compounds, but promoted the generation of alcohol, sour compounds, umami compounds, sulfur-containing organics, and broad range sensitivity compounds. The results of principal component analysis and cluster analysis indicate that, according to the overall quality similarity, the whole fermentation process of jujube wine can be categorized into three stages: early stage (0–24 hr), middle stage (36–132 hr), and late stage (144–240 hr). By Multivariate Analysis of Variance, significant differences (p < .001) were observed among jujube wine samples in the three fermentation stages. Further analysis using Redundancy Analysis found that the major changes of jujube wine quality occurred in the middle stage of fermentation, particularly 36–132 hr.
Practical applications
In the case of the wine production, employing of the appropriate fermentation time throughout the process can be problematic. Hence, in this paper, electronic nose and electronic tongue technology combined with multivariate statistical analysis methods were applied to reveal the dynamic changes in quality of jujube wine, which provided a promising instruction for quality control of jujube wine.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
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