Study of the Stability during Aging of Mixed Cashew and Papaya Wine Produced with Palm Wine Sediment  

作　　者：Jean Ives Kablan Gnoumou Doudjo Soro Blanchard G. A. Adou Gnagne Ernest K. Koffi Jean Ives Kablan Gnoumou;Doudjo Soro;Blanchard G. A. Adou Gnagne;Ernest K. Koffi(Food, Chemical and Environmental Process Sciences, Félix Houphouët-Boigny National Polytechnic Institute, Yamoussoukro, Ivory Coast;Laboratory of Biochemistry, Agriculture and Biological Ressource Valorization, Faculty of Biosciences, Félix Houphouët-Boigny University, Abidjan, Ivory Coast)

机构地区：[1]Food, Chemical and Environmental Process Sciences, Félix Houphouë t-Boigny National Polytechnic Institute, Yamoussoukro, Ivory Coast [2]Laboratory of Biochemistry, Agriculture and Biological Ressource Valorization, Faculty of Biosciences, Félix Houphouë t-Boigny University, Abidjan, Ivory Coast

出　　处：《Food and Nutrition Sciences》2022年第2期181-194,共14页食品与营养科学（英文）

摘　　要：During the ageing of wine, many reactions occur generating enormous modifications. After pasteurization (65°C/5minutes) of the mixed cashew apple and papaya wine, physicochemical, microbiological and sensory analyses were performed during the two (2) months of aging. The results showed no significant variation between the young wine and the one aged for two (2) months for pH, titratable acidity, alcoholic percentage and density. However, for ESR, vitamin C, total anthocyanins and aroma a significant difference (p ≤ 0.05) was observed. This difference was observed during the first 45 days and then stabilized until the sixtieth day. Values ranged from 6.3°B to 5.5°B;from 84.65 ± 0.6 to 77.9 ± 0.2 mg/100mL;from 165.5 ± 0.8 to 50.25 ± 0.3 mg/100mL for RDE, vitamin C and total anthocyanins respectively. For aroma, there was more development between the young wine and the one aged for two months. Concerning the sanitary quality, there is a progressive decrease of the different germs during the aging period. Except for yeasts, which are undetectable, the load of aerobic mesophilic germs and lactic acid bacteria varies respectively from 3.5 × 10⁵ to 1.4 × 10⁵ CFU/mL and from 1.5 × 10⁵ to 1 × 10⁵ CFU/mL.During the ageing of wine, many reactions occur generating enormous modifications. After pasteurization (65°C/5minutes) of the mixed cashew apple and papaya wine, physicochemical, microbiological and sensory analyses were performed during the two (2) months of aging. The results showed no significant variation between the young wine and the one aged for two (2) months for pH, titratable acidity, alcoholic percentage and density. However, for ESR, vitamin C, total anthocyanins and aroma a significant difference (p ≤ 0.05) was observed. This difference was observed during the first 45 days and then stabilized until the sixtieth day. Values ranged from 6.3°B to 5.5°B;from 84.65 ± 0.6 to 77.9 ± 0.2 mg/100mL;from 165.5 ± 0.8 to 50.25 ± 0.3 mg/100mL for RDE, vitamin C and total anthocyanins respectively. For aroma, there was more development between the young wine and the one aged for two months. Concerning the sanitary quality, there is a progressive decrease of the different germs during the aging period. Except for yeasts, which are undetectable, the load of aerobic mesophilic germs and lactic acid bacteria varies respectively from 3.5 × 10⁵ to 1.4 × 10⁵ CFU/mL and from 1.5 × 10⁵ to 1 × 10⁵ CFU/mL.

关 键 词：Stability AGING WINE SEDIMENT PAPAYA Cashew Apple 

分 类 号：TG1[金属学及工艺—金属学]