Effect of Raw Material Pretreatment on Quality of Olive Fruit Wine
In order to investigate the effect of raw material pretreatment methods on the quality of olive fruit wines,this study evaluated the physicochemical properties of olive fruit wines fermented from fresh fruit,pomace and dried fruit,respectively.The contents of Brix,alcohol,total phenolics,total acids,reducing sugars,vitamin C and flavor substances of the three olive fruit wines were determined,and the flavor substances were analyzed using orthogonal partial least squares discriminant analysis(OPLS-DA).The results showed significant differences in the physicochemical indexes of the three olive fruit wines.Among them,the fresh fruit wine had the highest sensory score,moderate acidity and alcohol,low Brix and reducing sugars,and higher content of total phenolics and vitamin C.The results of OPLS-DA analysis showed that the main flavor component of the olive fruit wine was 3-methyl-1-butanol,accounting for 25.33％and 22.00％of the fresh fruit wine and pomace fruit wine,respectively,but not found in the dried fruit wines.Therefore,fresh fruit fermentation is the best choice among the three olive wine production processes,and the olive wine produced by this process is golden in color,mellow in taste,has good flavor and high nutritional value.The results of this study provide a theoretical basis and practical guidance for the research,development and processing application of olive wine.
olivefermented olive fruit wineflavor substancesorthogonal partial least squares discriminant analysis
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