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<p>Processing of Dangshan pear into pear wine was beneficial to increase its added value. The single factor experiment determined that the Dangshan wine was prepared from raw Dangshan pear juice and 3 × 10<sup>7</sup>&#xa0;CFU/mL <i>S. cerevisiae</i> JN32 as the fermentation strain. Based on central composite design experiments and response surface methodology, the optimal fermentation conditions of Dangshan pear wine were as follows: fermentation temperature, 20&#xa0;°C; initial total sugar content, 220&#xa0;g/L; and material-liquid ratio, 4:1. Under the optimal fermentation conditions, the alcohol content of the Dangshan pear wine was 12.5%(v/v), the total acid content was 4.72&#xa0;g/L, the residual sugar content was 3.81&#xa0;g/L, the content of volatile aroma compounds was 5674.79&#xa0;μg/L, and the sensory evaluation score was 92.00. In Dangshan pear juice, ethyl acetate was the most abundant volatile compound, with a content of 2269.66&#xa0;μg/L. In Dangshan pear wine (fermented under optimized conditions), isoamyl alcohol exhibited the highest content of 2622.28&#xa0;μg/L, more alcohols and esters were produced after fermentation, mainly including phenylethyl alcohol, ethyl caprylate and ethyl hexanoate. Pear wine fermented under optimized conditions had excellent antioxidant properties.</p>

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Optimization of fermentation process and quality analysis of Dangshan pear (Pyrus spp.) wine

  • 期刊论文

  • 发表日期：

    2026年2月4日

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  • Jiaojiao Liu,
  • Tong Qu,
  • Qingbo Zeng,
  • Shuo Ha,
  • Ming Chen,
  • Hua Yang

摘要

Processing of Dangshan pear into pear wine was beneficial to increase its added value. The single factor experiment determined that the Dangshan wine was prepared from raw Dangshan pear juice and 3 × 107 CFU/mL S. cerevisiae JN32 as the fermentation strain. Based on central composite design experiments and response surface methodology, the optimal fermentation conditions of Dangshan pear wine were as follows: fermentation temperature, 20 °C; initial total sugar content, 220 g/L; and material-liquid ratio, 4:1. Under the optimal fermentation conditions, the alcohol content of the Dangshan pear wine was 12.5%(v/v), the total acid content was 4.72 g/L, the residual sugar content was 3.81 g/L, the content of volatile aroma compounds was 5674.79 μg/L, and the sensory evaluation score was 92.00. In Dangshan pear juice, ethyl acetate was the most abundant volatile compound, with a content of 2269.66 μg/L. In Dangshan pear wine (fermented under optimized conditions), isoamyl alcohol exhibited the highest content of 2622.28 μg/L, more alcohols and esters were produced after fermentation, mainly including phenylethyl alcohol, ethyl caprylate and ethyl hexanoate. Pear wine fermented under optimized conditions had excellent antioxidant properties.