FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (10): 171-177.doi: 10.7506/spkx1002-6630-20181011-090

• Bioengineering • Previous Articles     Next Articles

Optimization of Fermentation Process for Whole Navel Orange Wine and Comparative Analysis of Flavor Components with Navel Orange Juice Wine

ZHENG Shudan, CHEN Gang*, QUE Faxiu, WAN Ling, DENG Shanhong, JIAN Suping   

  1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
  • Online:2019-05-25 Published:2019-05-31

Abstract: Whole navel oranges were utilized as raw material for fruit wine brewing. The effects of yeast inoculum amount, temperature and fermentation time on ethanol production and residual sugar concentration were analyzed by one-factor-ata- time method and Box-Behnken experimental design. The optimal fermentation conditions were determined as follows: inoculum amount 6.4%, temperature 28 ℃ and fermentation time 14 days. The volatile flavor components of whole navel orange wine and navel orange juice wine were extracted by headspace solid-phase microextraction (HS-SPME) and identified by gas chromatography-mass spectrometry (GC-MS). The results showed that 25 and 11 volatile aroma compounds were detected in whole navel orange wine and navel orange juice wine, respectively. The main aroma active components of whole navel orange wine were terpenes, which accounted for 66.00% of the total amount of aroma components, while the main aroma components of navel orange juice wine were alcohols, accounting for 91.95%.

Key words: whole navel orange wine, response surface analysis, process optimization, flavor components

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