Effect of Pre-Fermentation Treatment with Dimethyl Dicarbonate on the Fermentation Characteristics of Litchi Wine
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Abstract:
This study examined the effects of pre-fermentation treatment with dimethyl dicarbonate (DMDC), sulfite, and pasteurization on litchi juice microflora; color; and titratable acid, alcohol, fusel oil, and polyphenol contents in litchi wine during 6 days of primary fermentation and on volatile components in litchi wine at the end of the primary fermentation. DMDC, sulfite, or pasteurization pretreatment effectively inhibited the growth of naturally occurring bacteria, slowed the decline in pH, increased the content of titratable acids, and improved the yield of alcohol compared with control treatment. DMDC pretreatment inhibited the growth of yeast, lactobacilli, and molds in litchi juice compared with sulfite pretreatment (p < 0.05). Sulfite pretreatment significantly increased polyphenol retention rate, induced minimal change in △E*, and exerted an apparent color-protective effect compared with the other three pretreatments (p < 0.05). In contrast, pasteurization pretreatment resulted in the loss of a unique flavor ingredient in litchi wine. Thus, these results indicated that DMDC could completely or partially replace sulfite or pasteurization pretreatment in the production of litchi wine.
