Study of Ageing and Production of
Wine from Grape fruit by Fermentation process
Guo.X.X1, Wang.J2,
M. Gulfraz3, Shi.L4, Tian.J5
1,2,4 College of
Food Science and Engineering , Agricultural
3.Visiting Scientist (University of Arid Agricultural
5. Biotechnology Research Institute,
Abstract:
Fermentation
biotechnology is an important industrial process for the production of
alcoholic beverages including wine. However, ageing of wine is always an
important issue during production. In present study a attempt has made to produce
wine by fermentation process along with the assesment
of ageing of
wine. In this experiment Grape fruit (jufeng) was used as a raw material and fermentation process
was carried out with yeast (Saccharomyces cerevisiae) at
Key words: Grape Fruit, Wine, Fermentation, Ageing .
Introduction
Grape is an important fruit found all over
the world, It is used for eating and for production of
wine. In
The exact origin
of wine is not cleared. However, used of the grape fruit for production of wine, was
“domesticated” before 4,000 B.C. in
By Improving fermentation methods, the grape juice concentrate
could allow fermentation of high alcohol (wines) which eliminate brandy
fortification and provide an easier process to produce dessert wines. The strains
of yeast (Saccharomyces cerevisiae) are
mostly used for fermentations of sugar into alcohols (Buescher
et al .2001).
Red wine, as it is commonly produced with red berried
grapes. Grape juice - of every grape, including the red
berried ones. The wine maker could decide about adding specific yeast
cultures in order to have a better control over fermentation as well as giving
the wine particular organoleptic qualities. The main
and fundamental role of alcoholic fermentation (or primary fermentation)
consists in transforming the sugar contained in the must into alcohol and
carbon dioxide - a job done by yeasts - however this process has the purpose of
developing the secondary aromas of wine as well (Ferreora
et al.1995)
The duration of fermentation and maceration depends on the
style of wine to be made as well as on the varieties of grapes. In light bodied
wines this phase can last three or four days - a sufficient time in order to
extract color and some tannins - whereas in full
bodied wines this time can also have a duration from one week to one month. The
process of alcoholic fermentation will be completed in most of the cases, within one week.
Maceration is a the phase in which
tannins and gustatory substances are being extracted, is a process that must be
scrupulously controlled because excessively long times could result in the extraction
of an excessive quantity of polyphenols therefore
obtaining very astringent wines with a bitter and mediocre taste. At the end of
maceration the wine is separated from the skins and transferred in the aging
containers (Park,1991). As opposed to white wines, in
red wines malolactic fermentation ( The process in which malic acid is converted into lactic acid and carbon dioxide
) is always done. In red wines malolactic
fermentation always plays a positive role because it makes the wine smoother
and less astringent. Malic acid accentuates the
astringent effect of tannins therefore its transformation into a “sweeter”
acid, such as lactic acid, greatly contributes to the roundness of wine ( Bai et al.1994).
The majority of
aromatic compounds founded in grape and grape wine have simpler structures. The
contents of these organic compounds are organic acids esters, hydroxybenzene and terpene etc (Schreier,1979; Sften et al. 1993)).Furthermore, the odor of
wine is due to four esters (ethyl acetate, isoamyl acetate,
ethyl hexanoate and octanoate)
along with two alcohols, (isobutyl and isoamyl
alcohol) and acetaldehyde, all of which are fermentation products ( Ferreira et al. 1995b; Rapp and Mandery, 1986;
Perez et al. 2003)
The volatile
components of wine are considered as the basic fragrance when supplemented to
the wine can improve the quality of wine (Avakyants et al.1981; Falque et al.1995).
Available
literature do not support clearly about production of wine form Jufeng grape fruit, a traditional fruit of China.Especially change in
aroma compounds of wine during ageing process after fermentation.
Therefore, in view of the above facts, the following study was undertaken with
following aim and objectives.
(i)
To assess Grape fruit (Jufeng)
for production of wine
(ii)
To study
aromatic compounds of fermenated wine
(iii)
To
determine the ageing of wine after fermentation.
Materials
and Methods
Collection
of Samples
Samples
of grape fruit (Jufeng) were collected from supermarket of
Preparation of Samples
The
grape fruit (Jufeng) samples were processed to get
juice (stum) with the help of juice machine. In order
to prevent the possible oxidative reactions, 50 mg of SO2 and
Activation
of Microorganism
In order to incline the culture media, the
yeast ( Saccharomyces cerevisiae) was
inoculated to the bean sprout juice at
Experimental
High-activity of dry yeast (Saccharomyces cerevisiae ) was inoculated with reactions mixture of stum. The yeast numbers up to 5×106cell//ml was
achieved during this process, whereas fermentation process was carried out at 28o
for overnight. Where as yeast numbers, the soluble solid contents and degree of
liquor were measured after every day, in order to determine age of wine, the level
of aromatic compound was measured with the help of the gas chromatography (Avakyants et al.1981). The optimized
condition like Temperature, Flow rate, N2, H2 and Air pressure
was used during the experimental work, when the analysis of aromatic compounds was
done with gas chromatography (Augusto and Valente,2000)
Qualitative analysis
of Aromatic Compounds
Equal volume (0.1ml) of butyl acetate, ethyl formate,
ethyl
acetate, ethyl butyrate, propyl alcohol , isobutyl
alcohol, isoamyl acetate, isoamyl alcohol, ethyl hexanoate
and ethyl lactate was taken in flask and volume was rised to 50 ml with absolute
alcohol. The retention time was measured with gas chromatography to determine
the peaks of aromatic compounds
Analysis
of Wine with Gas Chromatography.
Twenty ml of grape
wine was taken in 60 ml spherical flask and 10 ml of dichloromethane was added.
The contents of flask were shaken, kept for 10 minutes to separate the organic
layers and process was repeated three times. Furthermore volume of sample
obtained was concentrated to 1 ml by the KD-concentration vessel. The sample
was added with 0.1ml, butyl acetate
as internal standard before injection into instruments.
Analysis
of Data.
The data obtained from experimental work was analyzed
statistically by using
Results and discussion
Data obtained
after analysis of various parameters are given in Figs1-6
The
relationship between growths of yeast with time duration is given in the Fig.
1. It was observed that the growth of yeast increased during first 2 days
followed by decrease during third and forth days but stabilized during 5th
days of growing period.
The soluble solid contents
(13.5% ) obtained in this experiment after first day
of fermentation. However, this contents were decreased up to 7.5% in the second
day of experiment followed by further decreased up to 6%, during 5th days ( Fig. 2 ). It was observed that yeast (Saccharomyces cerevisiae) fermentation ability became strong when
soluble solid contents were 6% at
Data
given in Fig,3 shows the changes in liquor degree with time
period of fermentation during experiment. It was observed that liquor
degree was 6.5% in the first day of fermentation followed by increased to 12%
during fourth days of experiment. The liquor degree shows trend of escalation, before its stabilization.
The results of liquor alcohol obtained in the present study were slightly
different than the results reported by Blanch et al. ( 1997)
Fig1. Growth curve of
the yeast (Saccharomyces cerevisiae)
during different time period.
Fig 2 Relationship
between sugar utilization by yeast (Saccharomyces cerevisiae) and time
duration.
Fig 3 Degree of liquor during different
time duration
The data about qualitative estimation of aromatic
compounds are given in Fig.4.The mixed standard (used in the experiment) was
analyzed with gas chromatography for comparison with contents of wine and the
order of peaks obtained were. Ethyl formate, ethyl acetate, ethanol , ethyl butyrate, propyl alcohol, butyl acetate , isobutyl alcohol, isoamyl acetate, isoamyl alcohol,
ethyl hexanoate, ethyl lactate.
Fig.4 Peaks of main aromatic compounds in mixed
standard
The
results of aromatic compounds obtained from wine was analyzed
by gas chromatography (Fig.5). It was observed that these aromatic compounds
were present in wine in the order of lower to higher chain alcohol.
Fig.5 Relationship of Aromatic Compounds
of Fermented Wine with Time duration (days)
It was observed in present experiment that in
Jufeng stum, the main
fragrant ingredient was ethyl formate, ethyl acetate and propyl
alcohol. Whereas the main
fragrant ingredient of grape wine (jufeng) in fermentation
process was the ethyl formate, ethyl acetate, propyl alcohol, isobutyl alcohol, isoamyl
acetate and isoamyl alcohol, but butyl acetate, ethyl hexanoate and ethyl lactate was absent.
As stum contained lower fragrant ingredients, therefore
contribution of grape's fragrance in fermentation
process for grape wine was lower (Fig.5).However, similar results were reported
by Tamborra (1992) & Cui ( 1995)
The various aromatic compounds of grape wine (jufeng) during fermentation process were found in the trend
of escalation. The ethyl formate, propyl alcohol, isobutyl alcohol
and isoamyl acetate escalated slowly. While isoamyl alcohol and ethyl acetate showed high escalation.
However, higher contents of isoamyl alcohol followed by the ethyl acetate were
found during this experiment ( Fig.5).
The
statistical analysis of data shows that ethyl formate
content (p> 0.05) was not effected by
time duration while the ethyl acetate, propyl alcohol and sobutyl alcohol contents (p<0.05) were got significance effects (Fig.5)
Fig.6 Relationship with main
aromatic compounds with time (day) in ageing of wine after fermentation process
In the ageing process of wine after
fermentation, the main ingredients of grape wine (jufeng)
ethyl formate, ethyl acetate, propyl alcohol, isobutyl alcohol, isoamyl
acetate, isoamyl alcohol and ethyl
lactate were found. The ethyl lactate was main compound produced during ageing
process of grape wine by acidic fermentation of malic
and lactic acid (Fig.6).
Higher
contents of isoamyl alcohol followed by ethyl lactate were also found in present study.
Where as contents of the ethyl formate, ethyl acetate, isoamyl acetate and ethyl lactate were
increased gradually followed by reduction in the contents of isoamyl alcohol with the function of time. Furthermore the results
of ageing process obtained in the present study were found more reliable as
compared to results reported by some other authors including Li (2000); Bitteur (1992) & Miranda (1992).
The
statistical analysis of data by SPSS shows that during ageing process of the
grape wine ethyl formate, ethyl acetate, isobutyl alcohol, isoamyl alcohol and ethyl
lactate contents
(p> 0.05) was not affected by time duration. Where as significant effects
were observed on contents of propyl alcohol and isoamyl acetate l (p<0.05).
Conclusion
It is concluded that wine from grape fruits (jufeng) is an important beverage which always need some improvement
during production. The different parameters study in present study will help to
produce good quality wine by different industries in
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