Advanced search
Publication Cover
CyTA - Journal of Food Volume 17, 2019 - Issue 1
Submit an article Journal homepage
2,691
Views
10
CrossRef citations to date
0
Altmetric
Articles

Effect of mixed fermentation (Jiuqu and Saccharomyces cerevisiae EC1118) on the quality improvement of kiwi wine

Efecto de la fermentación mixta (jiuqu y Saccharomyces cerevisiae EC1118) en la mejora de la calidad del vino de kiwi

An-Jun ChenCollege of Food Science, Sichuan Agricultural University, Ya’an, ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-8933-6998View further author information
ORCID Icon,
Yun-Yun FuCollege of Food Science, Sichuan Agricultural University, Ya’an, ChinaView further author information
,
Cheng JiangCollege of Food Science, Sichuan Agricultural University, Ya’an, ChinaView further author information
,
Jiang-Lin ZhaoCollege of Food Science, Sichuan Agricultural University, Ya’an, ChinaView further author information
,
Xiao-Ping LiuCollege of Food Science, Sichuan Agricultural University, Ya’an, ChinaView further author information
,
Lu LiuCollege of Food Science, Sichuan Agricultural University, Ya’an, ChinaView further author information
,
Ji MaSichuan Nongxingyuan Agricultural Development Co. Ltd., Ya’an, ChinaView further author information
,
Xing-Yan LiuCollege of Food Science, Sichuan Agricultural University, Ya’an, ChinaView further author information
,
Guang-Hui ShenCollege of Food Science, Sichuan Agricultural University, Ya’an, ChinaView further author information
,
Mei-Liang LiCollege of Food Science, Sichuan Agricultural University, Ya’an, ChinaView further author information
&
Zhi-Qing ZhangCollege of Food Science, Sichuan Agricultural University, Ya’an, ChinaView further author information
 show all
Pages 967-975 | Received 05 Aug 2019, Accepted 14 Oct 2019, Published online: 11 Nov 2019

Figures & data

Figure 1. HPLC-DAD chromatogram of organic acid standards (a) and GC-FID chromatogram of methanol and 4-methyl-2-pentanol standards (b). Peak 1: Oxalic acid, peak 2: Tartaric acid, peak 3: Malic acid, peak 4: Lactic acid, peak 5: Acetic acid, peak 6: Citric acid. Peak 7: Methanol, peak 8: 4-methyl-2-pentanol.

Figura 1. Cromatograma HPLC-DAD de normas de ácido orgánico (a) y cromatograma GC-FID de metanol y estándares de 4-metil-2-pentanol (b). Pico 1: ácido oxálico; pico 2: ácido tartárico; pico 3: ácido málico; pico 4: ácido láctico; pico 5: ácido acético; pico 6: ácido cítrico; pico 7: metanol; pico 8: 4-metil-2-pentanol.

Figure 1. HPLC-DAD chromatogram of organic acid standards (a) and GC-FID chromatogram of methanol and 4-methyl-2-pentanol standards (b). Peak 1: Oxalic acid, peak 2: Tartaric acid, peak 3: Malic acid, peak 4: Lactic acid, peak 5: Acetic acid, peak 6: Citric acid. Peak 7: Methanol, peak 8: 4-methyl-2-pentanol.Figura 1. Cromatograma HPLC-DAD de normas de ácido orgánico (a) y cromatograma GC-FID de metanol y estándares de 4-metil-2-pentanol (b). Pico 1: ácido oxálico; pico 2: ácido tartárico; pico 3: ácido málico; pico 4: ácido láctico; pico 5: ácido acético; pico 6: ácido cítrico; pico 7: metanol; pico 8: 4-metil-2-pentanol.

Table 1. The retention time, regression equation, linear range, R2, LOD, LOQ, recovery and repeatability of organic acids and methanol determination.

Tabla 1. Tiempo de retención, ecuación de regresión, rango lineal, R2, LOD, LOQ, recuperación y repetibilidad de ácidos orgánicos y determinación de metanol.

Figure 2. Fermentation curve of kiwi juice fermented by different processes at 22°C (mean ± SD, n = 3). Kiwi juice fermented by Jiuqu (

), EC1118 (
) and Jiuqu + EC1118 (
).

Figura 2. Curva de fermentación del jugo de kiwi fermentado por diferentes procesos a 22°C (media ± DE, n = 3). Jugo de kiwi fermentado por Jiuqu (

), EC1118 (
) y Jiuqu + EC1118 (
).

Figure 2. Fermentation curve of kiwi juice fermented by different processes at 22°C (mean ± SD, n = 3). Kiwi juice fermented by Jiuqu (Display full size), EC1118 (Display full size) and Jiuqu + EC1118 (Display full size).Figura 2. Curva de fermentación del jugo de kiwi fermentado por diferentes procesos a 22°C (media ± DE, n = 3). Jugo de kiwi fermentado por Jiuqu (Display full size), EC1118 (Display full size) y Jiuqu + EC1118 (Display full size).

Table 2. The effect of different processes on the physico-chemical parameters of kiwi wine.

Tabla 2. Efecto de diferentes procesamientos en los parámetros fisicoquímicos del vino de kiwi.

Table 3. Organic acids and methanol content of kiwi wines.

Tabla 3. Ácidos orgánicos y contenido de metanol de los vinos de kiwi.

Table 4. The details of identified volatile components for each sample.

Tabla 4. Detalles de los componentes volátiles identificados para cada muestra.

Figure 3. Content of volatile flavor substances in different kiwi wines. (mean ± SD, n = 3). Kiwi juice fermented by Jiuqu (

), EC1118 (
) and Jiuqu + EC1118 (
).

Figura 3. Contenido de sustancias de sabor volátiles en diferentes vinos de kiwi (media ± DE, n = 3). Jugo de kiwi fermentado por Jiuqu (

), EC1118 (
) y Jiuqu + EC1118 (
).

Figure 3. Content of volatile flavor substances in different kiwi wines. (mean ± SD, n = 3). Kiwi juice fermented by Jiuqu (Display full size), EC1118 (Display full size) and Jiuqu + EC1118 (Display full size).Figura 3. Contenido de sustancias de sabor volátiles en diferentes vinos de kiwi (media ± DE, n = 3). Jugo de kiwi fermentado por Jiuqu (Display full size), EC1118 (Display full size) y Jiuqu + EC1118 (Display full size).

Figure 4. GC-MS chromatogram of different samples fermented by Jiuqu, EC1118 and Jiuqu + EC1118.

Figura 4. Cromatograma GC-MS de diferentes muestras fermentadas por Jiuqu, EC1118 y Jiuqu + EC1118.

Figure 4. GC-MS chromatogram of different samples fermented by Jiuqu, EC1118 and Jiuqu + EC1118.Figura 4. Cromatograma GC-MS de diferentes muestras fermentadas por Jiuqu, EC1118 y Jiuqu + EC1118.

Table 5. The rank of sensory evaluation and the calculation of the rank sum.

Tabla 5. Rango de evaluación sensorial y cálculo de la suma de rango.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.