Fermentation Processes for Whole Pear Pulp and Juice and Analysis of Aroma Components in Resulting Fruit Wine
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Abstract:
In this paper, Korla fragrant pear was used as the experimental material, and the basic physical and chemical indices of fermented mash of whole fruit pulp or juice fermentation with three yeasts, EC118, KI and KD, as well as the aroma components of fragrant pear fruit and the six resulting treated fruit wines were examined. There were no differences among the treatments in the overall changing trend of each index of the fermented mashes for the three yeasts in the whole fruit pulp or juice fermentation process, although certain differences were still detected in the change level of each index. The total phenolic contents of the six kinds of fruit wines were in the range of 244.62~296.91 mg/L, with the total phenolic content of the fruit wine fermented with whole fruit pulp being higher than that of the fruit wine fermented with fruit juice. The aroma types of the EC118-, KI- and KD-whole fruit pulp and fruit juice wine were 25, 30, 28, 22, 23 and 24, respectively, with 14 kinds of aroma in common (mainly including alcohols, esters and acids). Among the three yeasts, KI and KD yeast had better aroma production capacities, with their corresponding fruit wines having appropriate acidity, high alcohol content, clear and bright color, higher total phenolic contents and more aroma types in whole fruit-derived fermented wine than in fruit juice-derived wines. KI yeast led to the greatest number of aroma components, and the KI-whole fruit pulp fermented wine had the highest total phenolic content, therefore, KI and whole fruit pulp were selected as the best strain and fermentation raw material for fragrant pear fruit wine.
