Composition Analysis of Litchi Juice and Litchi Wine
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Xin An Zeng
In this study the total components of the litchi juice and litchi wine in the brewing process were analyzed with both a low temperature (13-16 °C) and a long time (8-10 days) for fermentation. 161.4 g/l total sugar, 2.2 g/l total acids and a high content of Vitamin C (354.12 mg/l) and K (1251.8 mg/l) were found in litchi juice and highly dried extract (25.6 g/l), low volatile acid (0.36 g/l) and low higher alcohols (0.048 g/l) were identified in the young litchi wine. The total free amino acid content in litchi wine (784.1 mg/l) was similar to that of grape wine (700-1300 mg/l). However the content of each single kind of amino acid in litchi wine was all at an average level (less than 50 mg/l). In total, 33 kinds of aroma compounds were identified in litchi wine by liquid-liquid extraction and GC/MS analysis, including 16 esters, 5 alcohols, 4 acids, 2 ketones, 1 phenol and 4 other chemicals. Ethyl octanoate (34.82%), ethyl decylate (15.41%), acetic ester (11.36%), ethyl hexoate (7.14%), acetic isopentyl ester (4.72%) and citronel ethyl acetate (1.94%) were the main constituents, which covered 75.39% and 93.03% of the total compounds and ester compounds, respectively. Content of higher alcohols was only 7.85%. A very interesting phenomenon was found in that no matter how much sulfurous acid was added and how much total SO2 content was observed in litchi juice or wine, the measured free state SO2 content was always below 10 ppm, which was quite different from that of grape wine.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Artikel in diesem Heft
- Article
- Power Ultrasound Enhanced One-Step Soaking and Gelatinization for Rough Rice Parboiling
- Application of Ceramic Membrane Filtration to Remove the Solid in Nisin Fermentation Broth
- Shelf Life and Moisture Transfer Predictions in a Composite Food Product: Impact of Preservation Techniques
- Optimization of Supercritical Carbon Dioxide Extraction of Flaxseed Oil Using Response Surface Methodology
- Composition Analysis of Litchi Juice and Litchi Wine
- Combined High Pressure and Subzero Temperature Phase Transition on the Inactivation of Escherichia coli ATCC 10536
- The Effect of Refrigerated Storage on the Rheological Properties of Three Commercial Mozzarella Cheeses
- Physical and Mechanical Properties of Some Walnut (Juglans regia L.) Cultivars
- Provitamin A Carotenoïd Content of Dried Fermented Cassava Flour: The Effect of Palm Oil Addition During Processing
- Moisture Adsorption and Desorption Isotherms of Aloe Vera (Aloe Barbadensis Miller) and Determination of Sorption Heats
- Effect of Heat Treatment on Pectic Fractions and Apparent Viscosity of Whole Blackberry (Rubus spp.) Pulp
- Inhibition of Food-Borne Pathogens by T1, a Novel Antimicrobial Peptide as a Potential Food Preservative
- Efficacy in Microbial Sterilization of Pulsed Magnetic Field Treatment
- Hypothesis
- Hydration Kinetics of Rice Kernels under Vacuum and Pressure
- Letter to the Editor
- Effects of Pretreatments on Drying Characteristics of Button Mushroom
