越橘苹果混酿果酒的澄清工艺研究及香气成分分析

doi:10.19640/j.cnki.jtau.2025.06.009

Journal of Tianjin Agricultural University ›› 2025, Vol. 32 ›› Issue (6): 57-67.doi: 10.19640/j.cnki.jtau.2025.06.009

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Research on the clarification process and aroma composition analysis of bilberry apple blended fruit wine

Yang Mei¹,Chen Rui², Jiang Cheng², Zhang Jun^{2,Corresponding Author}

1. Tianjin Institute for Food Safety Inspection Technology, Tianjin 300000, China;
2. College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300392, China

Received:2024-09-10 Published:2025-12-26

Abstract

Abstract: In order to improve the quality of the biberrg apple blended fruit wine, the effects of four kinds of clarifying agents, including bentonite, gelatin, polyvinylpyrrolidone（PVPP）and egg white powder, on the clarification effect, physical and chemical indicators, aroma components and sensory evaluation of bilberry apple blended fruit wine were studied. The results showed that the light transmittance was significantly increased by 8.1%-9.4% after clarification. There was no significant change in the physicochemical indicators of each wine sample. A total of 118 aroma components were detected by headspace solid-phase microextraction-gas chromatography-mass spectrometry（HS-SPME-GC-MS）, including 23 alcohols, 13 acids, 43 esters, 4 phenols, 6 ketones, 7 aldehydes, 4 terpenes, 9 alkanes and 9 other aroma components. The sensory evaluation showed that the 0.6 g/L bentonite treated wine had a pleasant and harmonious appearance and the highest sensory score. The comprehensive evaluation determined that 0.6 g/L bentonite was the best clarification scheme for bilberry and apple blended fruit wine.

Key words: bilberry apple blended fruit wine, clarifying effect, physical and chemical indicators, aroma components, sensory evaluation

CLC Number:

Yang Mei,Chen Rui, Jiang Cheng, Zhang Jun. Research on the clarification process and aroma composition analysis of bilberry apple blended fruit wine[J]. Journal of Tianjin Agricultural University, 2025, 32(6): 57-67.

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URL: http://xuebao.tjau.edu.cn/EN/10.19640/j.cnki.jtau.2025.06.009

http://xuebao.tjau.edu.cn/EN/Y2025/V32/I6/57

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Research on the clarification process and aroma composition analysis of bilberry apple blended fruit wine

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