Organic acid, volatiles profile and sensory properties of ginger wines fermented by different yeasts

¹ College of Food Science and Engineering, Shandong Agricultural University, Tai’an, Shandong Province, 271018, China
² College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi Province, 530004, China

^* Corresponding author: yuhongjin79@sdau.edu.cn

Abstract

In this research, five yeasts were selected to ferment ginger juice to produce ginger wines. The changes of total sugar, reducing sugar, total acid, pH and alcohol content during fermentation were studied. The organic acid composition, aroma components and sensory properties of produced wine were analyzed. The results showed that all samples were fermented at a similar rate and the alcohol content reached 12%, but the total acidity was significantly different. Wine 5# had the lowest concentration of succinic acid and highest concentrations of pyruvate acid and lactic acid. The flavor fingerprint of five kinds of ginger wines was developed by the Gas Chromatograph - Ion Mobility Spectrometer (GC-IMS). Among 82 identified compounds, around 32 volatiles were found to be unique compounds that related to the special yeast species used for the fermentation. PCA analysis results indicated that wine 4# and 5# had the highest similarity in volatile organic composition. However, they exhibited different sensory properties. Wine 5# had the highest preference score while wine 4# had the lowest preference among five wines. In general, Yeast 5# provided the strongest and pleasant aroma, the best taste and sensory quality.