Quality changes of jujube wine during fermentation process based on electronic nose and electronic tongue technology

Abstract

In this study, jujube wine was prepared by Saccharomyces cerevisiae HBUAS61676 fermentation. The physiochemical, color, flavor and taste indexes of jujube wine were detected by conventional analysis methods and electronic nose and electronic tongue technology to explore the quality changes of jujube wine during fermentation, and cluster analysis (CA) was carried out based on the results. The results showed that the contents of soluble solid and total sugar in jujube wine were decreased, while the alcohol content and total acid content were increased in jujube wine fermentation. The fermentation process of jujube wine was divided into three stages, which were 0-1 d (the early stage of fermentation), 2-7 d (the middle stage of fermentation), and 8-16 d (the late stage of fermentation) by the cluster analysis. The jujube wine samples in the middle stage of fermentation had lower brightness and a reddish color. In the late stage of fermentation, the brightness of the samples significantly increased (P<0.01), and the color was significantly greenish (P<0.01). Electronic tongue analysis showed that the astringency and bitterness of the samples were more obvious in the middle stage of fermentation, while the astringency and bitterness were significantly reduced in the later stage of fermentation (P<0.01), and the umami, saltiness, and richness were significantly increased (P<0.01). Electronic nose analysis showed that the aromatic substances contents in the middle fermentation stage samples was significantly higher (P<0.01), and the contents of organic sulfides, terpenes, and alkanes in the late fermentation stage samples was significantly higher (P<0.01).

Keywords

• jujube wine|fermentation process|electronic nose|electronic tongue|quality change