Effect of fermentation alcohol termination by ceramic membrane filtration on the aroma of sugarcane fruit wine

IF 4.5 1区农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food microbiology Pub Date : 2025-01-09 DOI:10.1016/j.fm.2025.104724

Yin-Xiao Peng , Bin Feng , Zi-Jie Zhang , Kai Li , Shuangfei Wang , Debao Niu

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Abstract

The study aimed to explore the impact of ceramic membrane filtration used to terminate the fermentation process on the aroma of low-alcohol sugarcane fruit wines as compared to traditional methods. The sugarcane fruit wine of termination fermentation by ceramic membrane filtration results in a more fruity character due to the higher content of some volatile compounds (hexanal, hexyl butanoate, butanoic acid butyl ester, hexanoic acid ethyl ester, and β-Damascenone). In comparison to traditional method (pasteurization), sugarcane fruit wine of termination fermentation by ceramic membrane filtration exhibits a greater abundance of the characteristic aroma compounds (hexanal, isobutyl isobutyrate, pentanal, and butanal) of sugarcane juice, resulting in a more pronounced sugarcane aroma. In addition, results showed that a total of 73 volatile compounds were identified in sugarcane wine, with 17 being identified as key differential compounds and 20 as key aroma-active compounds.

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陶瓷膜过滤终止发酵酒精对甘蔗果酒香气的影响

本研究旨在探讨陶瓷膜过滤终止发酵过程对低醇甘蔗果酒香气的影响，并与传统方法进行比较。陶瓷膜过滤终止发酵的甘蔗果酒，由于其挥发性成分（己醛、丁酸己酯、丁酸丁酯、己酸乙酯、β-大马司松酮）含量较高，具有较好的果味。与传统方法（巴氏灭菌法）相比，陶瓷膜过滤终止发酵的甘蔗果酒显示出更多的甘蔗汁特征香气化合物（己醛、异丁酸异丁酯、戊醛和丁醛），从而产生更明显的甘蔗香气。结果表明，甘蔗酒中共鉴定出73种挥发性化合物，其中鉴定出17种为关键鉴别化合物，20种为关键芳香活性化合物。

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来源期刊

Food microbiology 工程技术-生物工程与应用微生物

CiteScore

11.30

自引率

3.80%

发文量

179

审稿时长

44 days

期刊介绍： Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.