Study On Yeast Selection,Aging And Bottle Storage Process Of Ginger Fermented Wine

Ginger as a medicinal and edible plants,has a well medicinal value.Ginger is full of treasure,containing a variety of beneficial ingredients,very valuable for development and utilization.At present,there are few reports on ginger fermentation products at home and abroad.Develping ginger fermented wine is very novel,which has fresh ginger aroma and comfortable spaicy,pleasant and harmonious aroma,complete body and outstanding style.It's rich in health factor of ginger,and meet the modern people's consumption requirements liking the low degree of fermented wine.In this paper,taking the research and development of ginger fermented wine as the main line,screening of the special yeast with excellent performance suitable for the fermentation of ginger juice as the entry point,the research on the rules of the ginger wine fermentation,flavor stability and quality of ginger fermented wine,and the determination of the optimal aging process and bottle storage conditions were carried out.The implementation of this paper is of great significance to improve the comprehensive utilization of ginger,enhance the flavor and sensory quality of ginger fermented wine,increase the added value of ginger,stabilize the price of ginger and increase the economic benefits of ginger farmers.The main findings are as follows:(1)The organic acid composition,volatile components and sensory characteristics of ginger fermented wine fermented by 5 different kinds of yeasts were analyzed.The results showed that all samples were fermented at a similar rate and the alcohol content were about 12%,but the total acidity of the 5 samples were significantly different.Wine 5# had the lowest concentration of succinic acid and highest concentrations of pyruvate acid and lactic acid.The flavor fingerprint of five kinds of ginger wines was developed by chromatography-ion mobility spectrometry(GC-IMS).Among 82 identified compounds,around 32 volatiles were found to be unique compounds that related to the special yeast species used for the fermentation.In the electronic nose analysis,5# ginger wine had the most abundant aroma,especially terpenes and alcohols.PCA analysis results indicated that wine 4# and 5# had the highest similarity in volatile organic composition.However,they exhibited different sensory properties.Wine 5# had the highest preference score while wine 4# had the lowest preference among five wines.In general,Yeast 5# provided the strongest and pleasant aroma,the best taste and sensory quality.(2)The ginger fermented wine aged in stainless steel tanks and oak barrels,respectivly.The analysis results showed that stainless steel tank and oak barrel did not significantly affect the total sugar,reducing sugar and alcohol content of ginger fermented wine,but the total acid of the ginger wine aging in the stainless steel tank increased rapidly.Seventy-five volatile components were identified in the stainless steel aged ginger fermented wine and seventy volatile components in the oak aged ginger fermented wine.Among the volatile components,citrinellol and eucalyptus alcohol were the highest in relative content.Citrinellol has lemon and fruit aroma,and eucalyptus alcohol has fresh leaf aroma,which provided important fruit characteristics for ginger fermentation wine.Alcohols and esters were the substances with the highest relative content of volatile components.Compared with that of 15 d,the relative content of alcohols increased significantly on 30 d,but esters decreased significantly.Aldehydes were detected only in the ginger fermented wine aging in oak barrels.The ginger fermented wine aged in oak barrels had its best flavor when aged for 90 days.With the extension of storage time,the ginger fermented wine aged in stainless steel tanks has a more harmonious aroma and taste,and has a good typicality.(3)The ginger fermented wine was bottled after clarified and storage under dark/light conditions,and 4?,15? and 25?.It was found that light and temperature had no significant effect on the total sugar and reducing sugar content of ginger fermented wine.Light could reduce the color of wine.Ninety-five volatile components were identified in ginger fermented wine under dark/light storage conditions and sixty-two volatile components were identified in ginger fermented wine stored at 4?,15? and 25?.The content of citrinellol and eucalyptus alcohol were the highest among all the aroma components.With the extension of storage time,the relative content of alcohols increased significantly,but esters decreased significantly.Ginger fermented wine stored in dark condition had more pleasant and rich fruit aroma than that of stored in light condition,while the smell of fermented ginger wine stored under light conditions had deteriorated at 15 d.The ginger fermented wine had more fresh and elegant aroma when stored at 4?,and the aroma was rich and harmonious at 15?,while less aroma and slightly worse aroma at 25?.