Effects Of Strawberry Breeds On The Physicochemical Properties And Sensory Quality Of Wine

Strawberries are loved by consumers because of their rich nutrition and attractive color,aroma and flavor.However,strawberry pulp is soft and juicy,the skin is thin,and it is not easy to store.Processing strawberries into strawberry wine is an important way to reduce the loss of strawberries and increase the added value of strawberry products.In order to brew high-quality fruit wine,we must select suitable varieties for brewing first.In this study,six strawberry varieties including Benihoppe,Akihime,Xuemei,Monterey,Flangdi,Jonathan were selected from the Anhui Changfeng strawberry planting base for winemaking experiments,and their fruit quality、strawberry wine physical and chemical and sensory quality were evaluated.At last we analyzed the aroma components of the selected best varieties.The main research results are as follows:1.In this paper,we researched the fruit quality of six strawberry varieties,including fruit wine processing characteristics and antioxidant active ingredients.The results showed that the soluble solid content and reducing sugar content of the six strawberry varieties were 5.80 ～ 7.53 brix,18.20 ～ 34.42 g/L,total acid and p H range from 5.32 ～ 6.57 g/L,3.61 ～ 3.82,and the juice yield was 61.55 ～ 69.37%.Among the six varieties,Flandi strawberry juice yield and content of reducing sugar were the highest,and the total acid content was the lowest.Monterey strawberry juice has the highest redness value a~* and the highest red saturation.The content of vitamin C(Vc),flavonoids,anthocyanins and total phenol in the six strawberry varieties range from40.08 ～ 52.50mg/100 ml,53.07 ～ 79.48 mg/L,29.56 ～ 57.33 mg/L and 816.48 ～1154.35mg/L.Among them,Flandi,Monterey and Jonathan Strawberry contain relatively high Vc,total phenol and anthocyanins.After principal component analysis,Flandi and Jonathan varieties have better brewing wine processing quality.2.A comparative analysis of the physical,chemical and anti-oxidation qualities of the finished wine brewed by 6 strawberry varieties.The results showed that the alcohol content of the fruit wine brewed by the six strawberry varieties was around10% vol,and the content of dry extract,volatile acid and titratable acid range from16.07 ～ 25.97 g/L,0.35 ～ 0.50 g/L,6.35 ～ 8.58,the residual sugar content is between6.33 ～ 9.67 g/L,their all belong to semi-dry fruit wine,soluble solids(about 5.5 brix),p H value(3.38 ～ 3.54),the total sulfur dioxide content is less than or equal to 0.23g/L,the above indicators are in line with fruit wine industry standards.The chroma brightness L~* value is between 85.37 ～ 90.24,the red-green a~* value is between 3.19～ 9.21,which is lower than the corresponding juice color;the a~* value of Monterey strawberry wine is the highest value,followed by Flangi and Jonathan strawberry wine.The content of Vc,anthocyanin,total phenol and flavonoids in the strawberry wine ranged from 5.30 to 13.14 mg/100 m L,20.32 to 41.19 mg/L,583.80 to 930.18mg/L and 37.43 to 78.58 mg/L respectively.Among them,Monterrey,Flandi,Jonathan strawberry wine has a higher content of antioxidant substances,and the antioxidant capacity is also significantly higher than the three other varieties.3.Quantitative description and analysis of the sensory quality of the six varieties strawberry wine.The discussion identified 18 descriptors,including 6 aroma attributes(strawberry,alcohol,sour,fruity,floral,sweet)and 10 flavor attributes(fruity,strawberry,sweet,alcohol,sour,astringent,bitter,hot,coordination,fullness)and 1 appearance attribute(color).The results showed that the strawberry flavor,fruity aroma,floral aroma,sweet aroma,strawberry flavor,sweetness,coordination,fullness and overall evaluation attributes of Flandi strawberry wine were the highest,and the alcoholic,sour,sour,bitter,astringency,hotness and other negative description indicators have the lowest evaluation.Monterey strawberry wine has the highest red hue and saturation,which is consistent with the results of physical and chemical index color analysis,but its acidity and bitterness are obvious.According to the comprehensive analysis of sensory evaluation,Flandi strawberry wine has the best sensory quality,followed by Jonathan.4.The HS-SPME-GC-MS method was used to analyze the volatile components and relative contents of Flandi strawberry wine.A total of 78 aroma components were detected,including 32 esters,13 alcohols,10 acids,12 terpenes,3 aldehydes,5ketones and 3 aromatics.Among them,esters and alcohols are the most abundant types of aroma components in Flandi strawberry wine.The aroma activity value(OAV)exceeds the threshold are isoamyl acetate,ethyl caproate,ethyl octanoate,ethyl 3-phenylpropionate,acetaldehyde,etc which has an important contribution to the flavor of strawberry wine.Isoamyl acetate,ethyl caproate,ethyl octanoate,ethyl3-phenylpropionate,etc contribute fruity,winey,and floral aroma to strawberry wine.Ethyl butyrate,hexyl acetate,decaprolactone,n-octanol,linalool,citronellol,etc which endowed the sweet,floral and milky aromas of Flanders strawberry wine.Thearoma of Flandi strawberry wine is characterized by clear sweet fruity aroma,rose lilac floral aroma and mellow wine aroma.