| Seabuckthorn wine is characteristic with high nutritional value,low alcohol content and health care functions.There would be a broad market prospect for seabuckthorn wine.At present,the production of seabuckthorn wine is increasing rapidly.However,the newly produced seabuckthorn wine cannot be sold before it has been aged for a long time.Therefore,shortening the aging period,accelerating the aging process,and improving the wine quality are important research contents in the seabuckthorn wine brewing industry.In this paper,two batches of sea buckthorn wines(one-year-old and two-year-old seabuckthorn wine)are processed by ultrasonic and ultra-high pressure(UHP)respectively.The sensory quality changes of seabuckthorn wine under different ultrasonic and UHP conditions were studied through single factor experiments and response surface experiment to determine the optimal processing conditions.The main physical and chemical indexes,organic acids and aroma substances of seabuckthorn wine before and after treatments were determined.The mechanism of different ultrasonic and UHP processing conditions on seabuckthorn wine is explored.Finally,the quality changes of the processed seabuckthorn wine during the storage process are tracked.The main research contents and results are listed as follows:(1)The one-year-old seabuckthorn wine from 2017 and the two-year-old seabuckthorn wine from 2016 were processed by ultrasound and UHP respectively.Through single factor and response surface tests,the effects of different ultrasound and UHP conditions on the sensory evaluation score,total acid and total ester content of seabuckthorn wine were explored.The results showed that the sensory scores of the seabuckthorn wine treated by ultrasound and UHP were significantly improved compared with the untreated ones,and the total ester content was significantly increased.However,for different batch of seabuckthorn wines,the change trend of total acid content was different.The best one-year-old seabuckthorn wine ultrasonic treatment condition is the combination of 26℃,10 min,150W,and for two-year-old seabuckthorn wine,the best treatment condition is the combination of20 ℃,9min,140 W.The best one-year-old seabuckthorn wine UHP conditions is the combination of 30 ℃,20 min,600Mpa,and for two-year-old seabuckthorn wine,the best treatment condition is the combination of 20 ℃,14 min,360Mpa.In general,for the one-year-old seabuckthorn wine with heavier sour taste,ultrasonic treatment has a better effect on acid reduction.For the two-year-old seabuckthorn wine with strong bitterness,the UHP treatment has a better effect on bitterness reduction.(2)In order to explore the effects of UHP and ultrasonic treatments on sea buckthorn wine quality,the key physical and chemical indicators(alcohol,p H,total acid,total ester,total sugar,polyphenols,flavonoids,miscellaneous Alcohol oil content and antioxidant capacity)were tested.The results showed that the contents of total esters and flavonoids of seabuckthorn wine after ultrasonic and UHP treatments were significantly increased compared with the original,while the contents of polyphenols and fusel oils were significantly reduced,and the antioxidant capacity was significantly reduced.Other physical and chemical indicators are different due to different wine samples and processing methods.Both ultrasonic and UHP treatment accelerate the esterification reaction of alcohol and acid,accelerate the aging rate,and improve the quality of seabuckthorn wine.(3)The changes in the types and content of organic acids in seabuckthorn wine before and after ultrasonic and UHP treatment were determined by HPLC.The results showed that the contents of some organic acids in seabuckthorn wine have changed significantly after ultrasonic and UHP treatment.The total amount of lactic acid,citric acid,and organic acid of seabuckthorn wine after ultrasonic treatment were significantly decreased compared with the original,which explained the acid-reducing effect of ultrasound on seabuckthorn wine.The relative contents of the volatile components in the two-year-old seabuckthorn wine before and after ultrasonic and UHP treatment was determined by GC-MC.The results showed that the relative contents of the volatile components in the seabuckthorn wine after ultrasonic and UHP treatments changed significantly.After the UHP treatment,the contents of substances related to bitterness in the two-year-old seabuckthorn wine after UHP treatment decreased.The content of isoamyl alcohol reduced from 12.080% to 10.318%,the content of isobutanol reduced from 1.783% to 1.689%,and the content of furfural reduced from 0.460% to 0.190%.The results explained the effect of bitterness reduction of sea buckthorn wine after UHP treatment.(4)In order to study the stability of seabuckthorn wine after treatment,the physical and chemical indicators of the one-year-old and two-year-old seabuckthorn wine after ultrasonic and UHP treatment were tracked.The results show that for different batches and processing methods,and the changes trends of various indicators during the storage process are different.With the storage time prolonged,the contents of total esters and flavonoids of seabuckthorn wine after ultrasonic treatment increased significantly,and the contents of total acids,total sugars,and polyphenols decreased significantly.The physical and chemical indicators of two-year-old seabuckthorn wine can reach stability more quickly than that of one-year-old seabuckthorn wine.With thestorage time prolonged,the contents of alcohol and total acid of seabuckthorn wine after UHP treatment decreased gradually and then stabilized.The contents of total sugar,polyphenol and FRAP value decreased significantly with the prolonged storage time. |
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