Fermentation Technology and Aroma Analysis of Pineapple-passion Fruit Complex low Alcohol Fruit Wine
In order to investigate the effect of the mixture ratio of pineapple and passion fruit on the aroma components of pineapple and passion fruit complex low-alcohol fruit wine,CY3079 was used as brewing yeast,and pineapple and passion fruit juice were mixed in different proportions before fermentation.Gas chromatography was used to determine the aroma components of the fermented fruit wine samples,and combined with sensory evaluation,the best fruit juice mixture ratio was screened.The results showed that about 20 aroma components were detected in pineapple-passion fruit complex wine,including esters,alcohols,acids,aldehydes and so on.Combined with sensory evaluation,we can see that the pineapple-passion fruit complex low-alcohol fruit wine which mixed by the proportion of 8∶1 had a softer taste,more intense fruit flavor,and accompanied by the typical flavor of fermented products.This study analyzed the characteristic flavor of pineapple-passion fruit complex low-alcohol fruit wine,and provided theoretical reference for its industrial development.
PineapplePassion fruitComplex low alcohol fruit wineGas chromatographyAroma
万方数据
维普
