首页|Biotransformation of Flavor Compositions During Fermentation of Litchi (Litchi Chinensis Sonn.) Fruits into Wine
Biotransformation of Flavor Compositions During Fermentation of Litchi (Litchi Chinensis Sonn.) Fruits into Wine
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The aim was to examine the biotransformation of chemical compounds during the fermentation of litchi wine. S. bayanus BV818 was inoculated to litchi juice (Heiye) to initiate the fermentation. Acetic acid decreased dramatically, succinic acid and DL-malic acid increased sharply. Saturated free fatty acid increased, especially the concentration of the free fatty acid with long carbon chain (more than 10 carbons) increased significantly. The unique flavor compounds of fresh litchi including linalool, α-terpineol, β-citronellol and other terpenoids remained in the litchi wine were transformed to other aroma constituents, by which the primary litchi flavor was retained. The wine had a fruity flavor and delicate bouquet and had harmonious sourness and sweetness. The litchi 'Heiye' was suitable for being fermented into litchi wine.
litchi wineflavorfermentationbiotransformation
Lu Yan、Zeng Xia、Cao Jian-ping、Luo Lan-ping
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Department of Biological Engineering, Guangdong University of Petrochemical Technology, Maoming 525000, Guangdong, China
Analysis and Testing Center, Guangdong University of Petrochemical Technology, Maoming 525000, Guangdong, China
NETL
NSTL
万方数据
维普
