Dynamic study on quality of low-alcohol Haihong fruit wine during fermentation based on conventional physicochemical analysis and electronic sensor technology

ZHENG Yi; SONG Fang; ZHANG Yifan; YUN Zhe; SU Yujia; SHEN Xiuqing

doi:10.12187/2025.05.003

Abstract：In order to explore the practical application of the native Saccharomyces cerevisiae strain in the fermentation of Haihong fruit wine,this study used the S.cerevisiae CDJQ6-3 strain isolated and screened in the laboratory to prepare low-alcohol Haihong fruit wine(with an alcohol content of 5%vol).Then,the dynamic quality changes of the wine during fermentation were studied based on conventional physicochemical analysis and electronic sensing technology.The results showed that the contents of soluble solids,total sugar,reducing sugar,and the pH value of low-alcohol Haihong fruit wine showed a decreasing trend during fermentation,while the alcohol content and total acid content showed an increasing trend.In terms of color,low-alcohol Haihong fruit wine presents as a whole a bright red-yellow tone.In terms of flavor substance composition,the contents of nitrogen oxides,sulfides,terpenoids,methane,ethanol,alkanes,and organic sulfides gradually accumulated during fermentation,while the contents of aromatic substances gradually decreased.Meanwhile,the sourness and astringency of the wine gradually increased.Compared to the later stages of fermentation(6～14 d),the low-alcohol Haihong fruit wine in the early stage of fermentation(1～6 d)had better quality characteristics,which were manifested as a higher red-greenness(a∗)and aromatic substance content.At the same time,the saltiness,astringency,and umami aftertaste were significantly higher(P<0.05),while the contents of nitrogen oxides,hydrogen,methane,(organic)sulfides,terpenoids,ethanol,and alkanes,as well as the acidity(absolute value),bitterness,and astringency were significantly lower(P<0.05).It can be concluded that the low-alcohol Haihong fruit wine prepared by S.cerevisiae CDJQ6-3 fermentation exhibited superior quality characteristics in the early stage of fermentation.