Effects of Fermentation with Banana Peel on the Quality and Volatile Aromatic Components of Banana Wine
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
To study the influence of banana peel on the quality and flavor of banana wine, the physical and chemical indices, including the sugar, alcohol, total acid, and polyphenol content, of banana wine fermented with and without peel were measured. Meanwhile, gas chromatography-mass spectrometry was used to determine the content of volatile aromatic substances in the two types of wine. The results show that the alcohol content of the banana wine fermented with peel was 10.5% vol, which was lower than that of the banana wine fermented without peel (12.3% vol). The banana wine fermented with peel was significantly better than its counterpart fermented without peel in terms of the total acid content (4.03 g/L) and sensory evaluation (87.62). In addition, the methanol content of the banana wine fermented with peel and its distilled spirit were 120.20 mg/L and 372.30 mg/L, respectively, which were much lower than the corresponding national limits. The analysis of the volatile flavor substances revealed that the main flavor substances in banana wine are esters and alcohols. There were more types of flavor substances in the banana wine fermented with peel than in that fermented without peel. In particular, ethyl acetate (>8.10 mg/L) and 3-methyl-1-butanol (>15.78 mg/L) were the main volatile flavor substances in the banana wine. Therefore, the addition of banana peel can improve the quality and flavor of the wine and does not significantly increase its methanol content, but it did affect the yield. This study broadens the concepts of the integrated and comprehensive utilization of food raw materials and the reduction of waste generation in food processing. It also provides insight for the development of high-quality banana wine.
