Effect of Physicochemical Properties and Volatile Aroma of Ginger Wine under Different Ultrasound-Enzymatic Processing

Abstract:

Ultrasound and complex enzymatic hydrolysis can be used to enhance utilization level of raw material and ensure sensory quality of fruit wine under fermentation process. In this study，effects of different ultrasound-enzymatic processing on quality and aroma components of ginger wine were investigated. Alcoholic strength，fermentable sugar content，total sugar content，titratable acid content and free amino acid content of ginger wines under different processing were compared，and aroma composition of various ginger wine samples were analyzed using GC-MS. The results indicated that alcoholic strength of simultaneous processing wine was increased by 9.66% and 7.61% compared with ultrasonic processing wine and enzymatic processing wine. Similarly，fermentable sugar content was increased by 43.68% and 15.19%，total sugar content was increased by 46.29% and 0.52%，titratable acid content was increased by 49.70% and 18.40%，free amino acid content was increased by 18.17% and 18.06%. The results of aroma composition analysis indicated that ginger wines under different ultrasound-enzymatic processing were mainly composed of alcohols，esters，acids，a few of phenols and alkanes，and the relative content of alcohol compounds was the highest. Aroma substances generated from simultaneous processing wine were most，and 51 compounds were identified. One of the highest relative content of these compounds was phenethyl alcohol，accounting for 19.6%. Relative contents of butyrolactone，hexanal，2-methylcaproic acid and 6-gingerol were also significantly higher than the other processing wines，accounting for 5.42%，5.09%，5.01% and 10.5%.