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Optimization of fermentation conditions and quality evaluation of Chaenomeles sinensis glutinous rice wine

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Abstract

The present study was conducted to optimize fermentation conditions for preparation of Chaenomeles sinensis Glutinous Rice Wine (CRW). The dynamic changes of main substances in the liquor during fermentation process, aroma components, biologically active substances and antioxidant capacity in the CRW after 6 months of aging were tested. The results showed that under optimized conditions, the yield and alcohol content of wine was 44.97 and 20.00%, respectively. After aging, 64 aroma components were detected in the wine, mainly alcohols and esters. The alcohol content of the CRW was 14.8%. Polyphenols and flavonoids reached 0.23 g/L and 0.037 g/L respectively. Furthermore, the CRW had an excellent free radical scavenging ability.

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Acknowledgements

This work was supported by National Key R&D Program of China [2019YFD1002300] and North Jiangsu Science and Technology Project (XZSZ201929).

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Authors and Affiliations

  1. College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037, Jiangsu, China

    Andi Suo, Caie Wu, Gongjian Fan, Tingting Li, Fangfang Wu & Kaiping Cong

  2. Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, 210037, Jiangsu, China

    Caie Wu, Gongjian Fan & Tingting Li

Authors
  1. Andi Suo
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  2. Caie Wu
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  3. Gongjian Fan
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  4. Tingting Li
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  5. Fangfang Wu
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  6. Kaiping Cong
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Contributions

AS designed and performed the experiment, this paper was written by AS and GF. CW and TL provided the fund support. FW, DS and KC revised the paper.

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Correspondence to Caie Wu.

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The full text or part of the paper has not been submitted or published elsewhere. The paper will not be submitted to other places until the editorial department of the journal is completed. This paper does not involve animal and human experiments.

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Suo, A., Wu, C., Fan, G. et al. Optimization of fermentation conditions and quality evaluation of Chaenomeles sinensis glutinous rice wine. J Food Sci Technol 61, 1138–1147 (2024). https://doi.org/10.1007/s13197-024-05934-0

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  • DOI: https://doi.org/10.1007/s13197-024-05934-0

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