Fermentation biotechnology is an important industrial process for the production of alcoholic beverages including wine. However, aging 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 aging 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 28 degrees C. During experiment growth of yeast cell, total solid contents and degree of liquor alcohol was considered critically. The various alcoholic compounds were analyzed with selective method of gas chromatography. Results obtained in the present study indicates that volume of all compounds like ethyl acetate, propyl alcohol, isobutyl alcohol, isoamyl acetate，isoamyl alcohol and ethyl formate was increased with the function of time during fermentation. While during aging process the contents of methyl acetate, ethyl acetate, isoamyl acetate and ethyl lactate were increased but isoamyl alcohol decreased. The levels of propyl alcohol and isobutyl alcohol fell after short period of time. However, no significant effects of aging process on methyl acetate, ethyl acetate, isobutyl alcohol, isoamyl alcohol and ethyl lactate (p>0.05) were observed. Whereas significant effects of aging on the propyl alcohol and isoamyl acetate (p<0.05) were observed.
Guo, X. X. et al.
"Study of Aging and Production of Wine from Grape Fruit by Fermentation Process,"
Ethnobotanical Leaflets: Vol. 2005
, Article 4.
Available at: http://opensiuc.lib.siu.edu/ebl/vol2005/iss1/4