Study On The Rapid Aging Technology Of The Pomelo Wine

Pomelo(Citrus grandis L.) are fruits of evergreen fruit tree that belong to Rutaceae citrus.It is also known as shaddock,Lei grapefruit,grapefruit,et al.Pomelo are considered mild in nature, pungent and bitter in taste,with functions of anti-inflammatory,spasmolytic,anti-hypertension, anti-bacterial.It is recorded in China Pharmacopoeia,therefore,the role of nutrition and health of pomelo has been recognized by the people.Pomelo wine with its pleasant fruity,low alcohol content, is being more and more consumers,but the new wine must be stored a long time in order to improve the aroma components and taste;not only a long production cycle and high cost,but have also affected the nutritional content of products.Therefore,the rapid aging technology of the pomelo wine has great value in practical applications.In this paper,the pomelo wine of Chong Qing municipality Bai Guo Yuan wine limited and fermented in laboratory were used as materials,the methods of microwave,heating,ultrasonic,ultra high pressure and synthesis treatment effected on total ester,total acid,sugar-free extract, conductivity,color intensity,volatile aroma components and the sensory quality.At the same time, through comparing with the different processes,the new wine,the wine of one year and the wine of three years,we found the suitable parameters of every method,and established the convenient aging technology of the pomelo wine,improved the benefit.The results were showed as follows:1.Changes of the physical and chemical indexes,volatile aroma components and sensory quality of the new wine,natural aging for one year and three years were studied,the results showed that:with the aging time increasing,the contents of total ester,sugar-free extract increased gradually, After aging three years,rose to 3.83 g/L and 38.4 g/L respectively;conductivity also increased gradually,color intensity deepen,but the concentration of total acid was decreases;GC-MS analysis indicated that:the main characteristics of the unique flavor aroma components of pomelo wine were 3-methyl-butanol;2-methyl-propanol;succinate acid diethyl ester;phenethyl alcohol;acetic acid; 2,3-Butanediol;3-methyl-butanoic acid ethyl ester;Lactic acid ethyl ester;Acetic acid ethyl ester; etc,the wine was become transparent,the astringency disappeared,irritation reduced,the taste was fuller and deeper and with a typical pomelo wine style,sensory scores rosed from 56 points to 98 points. 2.The pomelo wine was disposed at high fire and middle fire microwave processing,the contents of total ester,sugar-free extract increased at the former 6 min then decreased,total acid was reduced gradually,but color intensity was deepen.There was no signification between high fire and middle fire processing(p>0.05).when the middle fire processing for 6 min,the sensory scores was the highest,rosed to 69,which was higher than the new wine obviously(P<0.05),and was lower than the wine of one year and the wine of three years obviously(P<0.05).The wine astringency reduced,the taste was gentle and had the certainly the aging function.GC-MS analysis was further confirmed the conclusion.3.the pomelo wine was disposed at the 40℃,50℃and 60℃,the experiment indicated that the appropriate method was holding 50℃,and processing six days.The contents of total ester, sugar-free extract,conductivity and color intensity were increased,but total acid was reduced, sensory scores was rosed to 83,which was higher than the new wine obviously(P<0.05),and was lower than the wine of one year and the wine of three years obviously(P<0.05).The wine was become transparent,the astringency reduced,Ester aroma prominent.GC-MS analysis showed that: Its aroma components have changed obviously,Consistent with the natural aging trend.4.The optimum ultrasonic processing of wine was found through the orthogonal experiment, the factor of frequency and time was the significance level to the quality of the wine,the quality of wine which was processed by 28 KHz for 15 min at 50℃was the best.After disposed,the contents of total ester,sugar-free extract and sensory scores were increased,the taste was coordinated,ester aroma prominent and aging falvor was increased.GC-MS analysis showed that:Its aroma components have changed obviously,Consistent with the natural aging trend.5.The wine processed by ultra-high pressure was studied,the results indicated that:the quality of the wine processed by 400MPa for 30 min was the best.With the pressure and time increasing,the contents of total acid,total ester,sugar-free extract and conductivity were increased remarkable,but the color intensity was changed a little.Sensory scores was improved when it was processed by from 100 Mpa to 400 Mpa for 30 min then reduced.GC-MS analysis was further confirmed the conclusion.6.The experiment of synthesis aging the pomelo wine indicated that:the synthesis aging the pomelo wine of ultrasonic and heating,that is processed by ultrasonic 28KHz for 90min at 50℃, then heated at 50℃for 6 days.The quality of the pomelo wine was near the level of natural aging for one year(P>0.05),but significantly lower than natural aging for three years(P<0.05),which shows that this is a low cost and widespread application to the pomelo wine aging method.