Process Optimization for Production of Persimmon Wine with Lower Methanol
Abstract
:1. Introduction
2. Materials and Methods
2.1. Starters and Activation
2.2. Raw Material Heat Treatment
2.3. Persimmon Winemaking
2.4. The Effects of Critical Factors on Persimmon Wine
2.5. Analysis of Basic Physicochemical Properties
2.6. Analysis of Volatile Aromas
2.7. Statistical Analysis
3. Results
3.1. Basic Characteristics of the Chosen Persimmon Fruits
3.2. Starter Choice Influences Methanol Content in Persimmon Wine
3.3. Pectinase Choice Impacts Methanol, Juice Yield and Ethanol Level
3.4. Effect of Pretreatment on Persimmon Wine
3.5. Optimal Fermentation Conditions for Persimmon Wine
3.5.1. The Effects of Starter, Pectinase and Sucrose Dosage, and Temperature
3.5.2. Optimization of Persimmon Wine Production via Orthogonal Experiments
3.6. Basic Chemical Characteristics and Volatile Aromas of the Persimmon Wine
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Entrys | Total Acidity (%, w/w) | pH | Total Flavonoids (mg/g) | Total Phenols (mg/g) | Reducing Sugar (%, w/w) | Total Sugars (%, w/w) | Pectin (g/kg) |
---|---|---|---|---|---|---|---|
Huojing | 0.20 ± 0.00 b | 5.8 ± 0.0 d | 3.0 ± 0.1 a | 3.6 ± 0.0 a | 22.3 ± 0.2 d | 30.6 ± 1.4 d | 32.1 ± 0.0 bc |
Huoguan | 0.29 ± 0.00 e | 5.1 ± 0.0 a | 49.4 ± 0.4 c | 41.2 ± 0.7 d | 12.8 ± 0.0 a | 14.2 ± 0.6 a | 27.8 ± 0.7 ab |
Maokui | 0.24 ± 0.00 d | 5.3 ± 0.0 b | 13.9 ± 0.7 b | 10.1 ± 0.2 b | 13.3 ± 0.3 b | 15.4 ± 0.9 b | 24.5 ± 0.4 a |
Jianshi | 0.22 ± 0.00 c | 5.4 ± 0.0 c | 50.0 ± 0.2 c | 34.7 ± 0.5 c | 19.6 ± 0.0 c | 25.8 ± 1.0 c | 25.2 ± 1.2 a |
Tishi | 0.19 ± 0.00 a | 6.1 ± 0.0 e | 62.9 ± 0.3 d | 46.2 ± 2.0 e | 22.9 ± 0.1 e | 33.2 ± 2.4 e | 36.8 ± 3.7 c |
Heat Treatment | Reducing Sugar (g/L) | Ethanol (%, v/v) | Methanol (mg/L) | Juice Yield (%, w/w) | Total Phenolic (mg/L) | Total Flavonoid (mg/L) |
---|---|---|---|---|---|---|
P-Soleibo (P1) | ||||||
MT-P1 | 4.5 ± 0.4 c | 6.8 ± 0.1 c | 597.1 ± 18.4 f | 65.3 | 268.7 ± 12.4 a | 252.3 ± 4.3 a |
CT-P1 | 6.1 ± 0.1 d | 6.2 ± 0.1 b | 538 ± 42.9 e | 55.6 | 1684.7 ± 22.6 c | 2456.5 ± 128.6 e |
P1-MT | 3.7 ± 0.2 a | 6.9 ± 0.2 b | 280.1 ± 29.3 c | 65.0 | 399.6 ± 19.2 b | 640.4 ± 64.3 b |
P1-CT | 4.7 ± 0.0 c | 6.6 ± 0.1 b | 135 ± 5.3 ab | 58.7 | 2146.6 ± 46.3 e | 2150.3 ± 287.3 d |
P-Laffort (P3) | ||||||
MT-P3 | 4.2 ± 0.0 bc | 6.5 ± 0.1 b | 446 ± 43.7 d | 68 | 244.8 ± 7.9 a | 73.4 ± 25.7 a |
CT-P3 | 6.3 ± 0.0 d | 7.2 ± 0.1 c | 417.5 ± 12.8 d | 61.9 | 1948.8 ± 16.9 d | 2929.5 ± 128.6 f |
P3-MT | 3.7 ± 0.4 ab | 6.5 ± 0.2 a | 149.1 ± 6 b | 69.7 | 393.2 ± 25.9 b | 1319.5 ± 72.9 c |
P3-CT | 4.5 ± 0.2 c | 6.6 ± 0.1 b | 77.7 ± 1.3 a | 65.4 | 2246.3 ± 29.3 f | 2926.5 ± 30.0 f |
No. | A | B | C | Sensory Evaluation Scores | Methanol (mg/L) |
---|---|---|---|---|---|
1 | 1 | 1 | 1 | 80.8 | 79.3 |
2 | 1 | 2 | 2 | 82.9 | 83.7 |
3 | 1 | 3 | 3 | 83.1 | 138.2 |
4 | 1 | 4 | 4 | 84.8 | 154 |
5 | 2 | 1 | 2 | 84.1 | 139.5 |
6 | 2 | 2 | 1 | 84 | 72.7 |
7 | 2 | 3 | 4 | 84.3 | 154.7 |
8 | 2 | 4 | 3 | 85.8 | 87.5 |
9 | 3 | 1 | 3 | 85.4 | 82.3 |
10 | 3 | 2 | 4 | 87.4 | 91.2 |
11 | 3 | 3 | 1 | 87.8 | 132.8 |
12 | 3 | 4 | 2 | 88 | 95.3 |
13 | 4 | 1 | 4 | 87.3 | 84.1 |
14 | 4 | 2 | 3 | 85.6 | 90.4 |
15 | 4 | 3 | 2 | 86 | 83.3 |
16 | 4 | 4 | 1 | 87 | 106.5 |
K1 | 455.2 | 385.2 | 391.3 | ||
K2 | 454.4 | 401.8 | 401.8 | Methanol | A4B3C1 |
K3 | 401.6 | 398.4 | 398.4 | ||
K4 | 364.3 | 443.3 | 484 | ||
R | 22.725 | 14.525 | 23.175 | ||
K1 | 331.6 | 337.6 | 339.6 | SES | A3B4C4 |
K2 | 338.2 | 339.9 | 341 | ||
K3 | 348.6 | 341.2 | 339.9 | ||
K4 | 345.9 | 345.6 | 343.8 | ||
R | 4.25 | 2 | 1.05 |
Factor | Sum of Squares of Deviations | Free | Mean Square | F Values | p Values |
---|---|---|---|---|---|
A | 1464.597 | 3 | 488.199 | 0.550 | 0.667 |
B | 4098.467 | 3 | 1366.156 | 1.538 | 0.299 |
C | 1428.107 | 3 | 476.036 | 0.536 | 0.675 |
Error | 5330.634 | 6 | 888.439 |
Factor | Sum of Squares of Deviations | Free | Mean Square | F Values | p Values |
---|---|---|---|---|---|
s | 44.487 | 3 | 14.829 | 17.197 | 0.002 |
B | 8.487 | 3 | 2.829 | 3.281 | 0.100 |
C | 2.747 | 3 | 0.916 | 1.062 | 0.432 |
Error | 5.174 | 6 | 0.862 |
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Wei, J.; Li, Y.; Liu, Y.; Liu, S.; Yang, X.; Wang, X. Process Optimization for Production of Persimmon Wine with Lower Methanol. Foods 2024, 13, 748. https://doi.org/10.3390/foods13050748
Wei J, Li Y, Liu Y, Liu S, Yang X, Wang X. Process Optimization for Production of Persimmon Wine with Lower Methanol. Foods. 2024; 13(5):748. https://doi.org/10.3390/foods13050748
Chicago/Turabian StyleWei, Jinwen, Yajun Li, Yijuan Liu, Silin Liu, Xiaobing Yang, and Xue Wang. 2024. "Process Optimization for Production of Persimmon Wine with Lower Methanol" Foods 13, no. 5: 748. https://doi.org/10.3390/foods13050748