Optimization of brandy base wine production technique using ginger pomace

¹ Key Laboratory of Food Processing Technique and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, Shandong Province, China
² Taian Institute for Food and Drug Control, Tai’an Shandong 271000, Shandong Province, China
³ Yantai Inspection and Testing Center for Food and Drug, No.6 Haibo Road, Yantai, 264000, Shandong Province, China

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

Abstract

In this work, the effects of ginger pomace/water ratio, yeast strain selection, sugar and yeast addition, fermentation temperature on the physicochemical properties and sensory evaluation of ginger brandy and its base wine was investigated to optimize production technique. It was found that the pH and total acidity of ginger brandy base wine were mainly influenced by ginger pomace/water ratio, yeast strain, sugar and yeast addition, fermentation temperature. Gingerol content was mostly affected by ginger pomace/water ratio. The results of electronic nose analysis showed that main aroma components of ginger pomace brandy were mainly affected by ginger pomace/water ratio. In general, the optimized production technique was ginger pomace/water ratio at 1:3, 3# yeast strain, sugar and yeast addition (102 g/L and 0.40 g/L), fermentation temperature (18°C). Ginger brandy base wine made by above technique after second full distillation could produce ginger brandy with typical, strong and balanced ginger aroma, mellow and full-bodied taste, and long aftertaste.