Bitter removal process optimization of soaked plum wine based on enzymatic hydrolysis and taste inhibition method
Using soaked plum wine as the research object, the bitter was removed by amygdalin enzymatic hydrolysis method and β-cyclodextrin taste inhibition method. Taking removal rate of amygdalin as the evaluation index, two kinds of bitter removal processes were optimized by single factor tests and orthogo...
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Editorial Department of China Brewing
2025-05-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-5-252.pdf |
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| author | HAN Junran, WANG Fei, ZHAO Manxin, LI Yingtao, ZHENG Jingshao, HUANG Wei |
| author_facet | HAN Junran, WANG Fei, ZHAO Manxin, LI Yingtao, ZHENG Jingshao, HUANG Wei |
| author_sort | HAN Junran, WANG Fei, ZHAO Manxin, LI Yingtao, ZHENG Jingshao, HUANG Wei |
| collection | DOAJ |
| description | Using soaked plum wine as the research object, the bitter was removed by amygdalin enzymatic hydrolysis method and β-cyclodextrin taste inhibition method. Taking removal rate of amygdalin as the evaluation index, two kinds of bitter removal processes were optimized by single factor tests and orthogonal tests. In addition, the correlation between amygdalin contents and bitter taste was discussed, and the color and odor of debitter soaked plum wine were determined by color difference instrument and electronic nose, respectively. The results showed that the optimal debittering process of amygdalin enzymatic hydrolysis method was as follows: amygdalinase addition 0.3 U/ml, enzymatic hydrolysis temperature 50 ℃, initial pH 4.8. The optimal debittering process of β-cyclodextrin taste inhibition method was as follows: β-cyclodextrin addition 1.0%, action temperature 40 ℃ and time 60 min. Under the optimal conditions, the removal rates of amygdalin in soaked plum wine were 25.54% and 23.92%, and the residues were 1.52 mg/L and 1.56 mg/L, respectively, which were lower than the threshold value (1.59 mg/L) in plum wine. The total color difference (ΔE value) of debitter wine sample with amygdalin enzymatic hydrolysis method and untreated wine sample was only 0.07, with less color difference. The typical fruit flavor substance benzaldehyde (methyl group) was well retained, the sulfur content was reduced, the sulfur odor was weakened, and the sensory quality of green plum wine was obviously improved. In conclusion, the two bitter removal processes could effectively reduce the bitter of soaked plum wine, and the amygdalin enzymatic hydrolysis method was better than β-cyclodextrin taste inhibition method. |
| format | Article |
| id | doaj-art-d4d6b4c2d7e4461c99a3b0f52163f6c8 |
| institution | Matheson Library |
| issn | 0254-5071 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-d4d6b4c2d7e4461c99a3b0f52163f6c82025-06-27T01:03:04ZengEditorial Department of China BrewingZhongguo niangzao0254-50712025-05-0144525225810.11882/j.issn.0254-5071.2025.05.037Bitter removal process optimization of soaked plum wine based on enzymatic hydrolysis and taste inhibition methodHAN Junran, WANG Fei, ZHAO Manxin, LI Yingtao, ZHENG Jingshao, HUANG Wei01. School of Food Science, South China Agricultural University, Guangzhou 510642, China; ;2. Guangzhou Light Industry Vocational School, Guangzhou 510642, China; ;3. Yunfu Xinxing Weifeng Purple Rice Research Institute, Yunfu 527400, ChinaUsing soaked plum wine as the research object, the bitter was removed by amygdalin enzymatic hydrolysis method and β-cyclodextrin taste inhibition method. Taking removal rate of amygdalin as the evaluation index, two kinds of bitter removal processes were optimized by single factor tests and orthogonal tests. In addition, the correlation between amygdalin contents and bitter taste was discussed, and the color and odor of debitter soaked plum wine were determined by color difference instrument and electronic nose, respectively. The results showed that the optimal debittering process of amygdalin enzymatic hydrolysis method was as follows: amygdalinase addition 0.3 U/ml, enzymatic hydrolysis temperature 50 ℃, initial pH 4.8. The optimal debittering process of β-cyclodextrin taste inhibition method was as follows: β-cyclodextrin addition 1.0%, action temperature 40 ℃ and time 60 min. Under the optimal conditions, the removal rates of amygdalin in soaked plum wine were 25.54% and 23.92%, and the residues were 1.52 mg/L and 1.56 mg/L, respectively, which were lower than the threshold value (1.59 mg/L) in plum wine. The total color difference (ΔE value) of debitter wine sample with amygdalin enzymatic hydrolysis method and untreated wine sample was only 0.07, with less color difference. The typical fruit flavor substance benzaldehyde (methyl group) was well retained, the sulfur content was reduced, the sulfur odor was weakened, and the sensory quality of green plum wine was obviously improved. In conclusion, the two bitter removal processes could effectively reduce the bitter of soaked plum wine, and the amygdalin enzymatic hydrolysis method was better than β-cyclodextrin taste inhibition method.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-5-252.pdfsoaked plum wine|amygdalin|amygdalin enzymatic hydrolysis method|β-cyclodextrin taste inhibition method|debitter|color|odor|process optimization |
| spellingShingle | HAN Junran, WANG Fei, ZHAO Manxin, LI Yingtao, ZHENG Jingshao, HUANG Wei Bitter removal process optimization of soaked plum wine based on enzymatic hydrolysis and taste inhibition method Zhongguo niangzao soaked plum wine|amygdalin|amygdalin enzymatic hydrolysis method|β-cyclodextrin taste inhibition method|debitter|color|odor|process optimization |
| title | Bitter removal process optimization of soaked plum wine based on enzymatic hydrolysis and taste inhibition method |
| title_full | Bitter removal process optimization of soaked plum wine based on enzymatic hydrolysis and taste inhibition method |
| title_fullStr | Bitter removal process optimization of soaked plum wine based on enzymatic hydrolysis and taste inhibition method |
| title_full_unstemmed | Bitter removal process optimization of soaked plum wine based on enzymatic hydrolysis and taste inhibition method |
| title_short | Bitter removal process optimization of soaked plum wine based on enzymatic hydrolysis and taste inhibition method |
| title_sort | bitter removal process optimization of soaked plum wine based on enzymatic hydrolysis and taste inhibition method |
| topic | soaked plum wine|amygdalin|amygdalin enzymatic hydrolysis method|β-cyclodextrin taste inhibition method|debitter|color|odor|process optimization |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-5-252.pdf |
| work_keys_str_mv | AT hanjunranwangfeizhaomanxinliyingtaozhengjingshaohuangwei bitterremovalprocessoptimizationofsoakedplumwinebasedonenzymatichydrolysisandtasteinhibitionmethod |