Abstract:In this study, the processes of semi-fermented pineapple wine involving different methods of terminating fermentation (heat treatment, sulfur dioxide addition and pulsed electric field sterilization) and the quality of derived products were compared. The results showed that the three methods could allterminate effectively the fermentation: using treatment time 80 μs and field strength 15 kV/cm for the pulsed electric field treatment, using water bath at 75 ℃ over 20 min for heat treatment, or using sulfur dioxide at 150 mg/L for the sulfur dioxide addition method. Different methods of terminating fermentation affected mainly the color, aroma and other sensory attributes of fruit wines, but had insignificant effects on the basic physical and chemical indicators such as alcohol content, total acid, and dry extract of low-alcohol wine. The characteristic aroma components of low-alcohol pineapple wine were 2-methylbutyrate (4.71 mg/L), ethyl butyrate (1.20 mg/L), ethyl 2-methyl butyrate (0.58 mg/L), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (0.46 mg/L) and 3-hydroxyhexanoate methyl ester (0.36 mg/L), which were all higher than those of the fruit wine prepared via the traditional method of terminating fermentation. Comprehensive analyses combined with sensory evaluation revealed that the low-alcohol pineapple wine prepared via terminating fermentation by pulse electric field was superior to that prepared by the traditional method of terminating fermentation.
