Fermentation Process of Wolfberry Wine by Mixed Strains
The dried wolfberry fruits from Ningxia were used as the raw materials,and Saccharomyces cerevisiae M-23-7-14 and Wickerhamomyces anomalus Y11 were used as the fermentation strains to produce wolfberry wine.The physicochemical indexes,sensory quality,and key flavor sub-stances were used as the evaluation indexes,and the fermentation conditions of wolfberry wine were optimized based on the results of single-factor tests on solid-liquid ratio,sugar concentration,and fermentation temperature.The results showed that the optimum conditions were as follows:the sol-id-liquid ratio was 1∶10,the fermentation temperature was 16℃,and the initial sugar concentration was 200 g/L.Under the above conditions,the physicochemical indexes of the produced wolfberry wine were normal,the wine body was full,and the taste was soft.After optimization,the total con-tent of the 8 key flavor compounds in the wolfberry wine was 436.66 mg/L,which was 17.6％higher than that before optimization.Electronic nose analysis further showed that the optimization of fermentation conditions had a significant effect on the flavor of the wolfberry wine.The 20 L produc-tion experiment showed that the product obtained by the optimized process was the same as that fermented in the triangular flask.The results of this study can provide reference for the wolfberry wine industry.
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