Abstract:

Pomelo wine produced by Chongqing Baiguoyuan Wine Limited Corporation and fermented in our laboratory was used to study the relationship between ultra-high pressure treatment and quality of wine. Total ester, total acid, sugar-free extract, conductivity, color, volatile aromatic components and sensory quality were evaluated. The qualities of wine after 0, 1 and 3 years storage were also compared. Results indicated that the best quality was exhibited in wine with treatment of 400 MPa for 30 min. With the pressure and time increasing, total acid, total ester, sugar-free extract and conductivity significantly increased and color decreased slightly. There was an improvement first and then reduction in sensory quality when wine was treated at 100–400 MPa for 30 min. Aromatic components were greatly improved under optimal treatment condition, which was confirmed by further GC-MS analysis.

Key words: pomelo wine, quality, ultra-high pressure treatment, natural aging