Study on the Physicochemical Properties of Nantong Hualushao Wine

LI Chuanwei; LIN Yin; SU Yu; SUN Ziang; WANG Shumei; WANG Shuo; YANG Zhenquan

doi:10.13386/j.issn1002-0306.2022050261

Volume 44 Issue 5

Feb. 2023

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Science and Technology of Food Industry > 2023 > 44(5): 308-315. > DOI: 10.13386/j.issn1002-0306.2022050261

LI Chuanwei, LIN Yin, SU Yu, et al. Study on the Physicochemical Properties of Nantong Hualushao Wine[J]. Science and Technology of Food Industry, 2023, 44(5): 308−315. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022050261.

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Study on the Physicochemical Properties of Nantong Hualushao Wine

1.
College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
2.
Nantong Hualushao Wine Research Association, Nantong 226000, China
3.
Nanjing Institute of Product Quality Inspection, Nanjing 210000, China

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Received Date: May 20, 2022
Available Online: December 30, 2022

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Abstract

Abstract

Nantong Hualushao wine is a special type of traditional Huangjiu, or Chinese yellow wine. It has been added to the list of intangible cultural heritage in Nantong, Jiangsu Province. In this study, the key quality indicators of ten commercial Hualushao wines and five traditional Huangjiu products were determined. The organic acids and sugars were analysed using high-performance liquid chromatography (HPLC), and the colour was measured with a spectrophotometer. By comparing the content of the Hualushao wines and the Huangjiu samples using statistical methods, the differences between these two products were described, and the characteristics of Hualushao wine were clarified. Results revealed that the acetic acid, total sugar, glucose, alcohol, and soluble solid content, as well as the pH value of Hualushao wine, were significantly higher than those of traditional Huangjiu (P<0.05). These findings could explain the sweeter taste of Hualushao wine. Moreover, a sensory evaluation indicated that the aroma, taste, and palatability of Hualushao wines were superior to traditional Huangjiu. Additionally, the scores for aroma and taste were closely related to lactic acid, total sugar, and soluble solid content. Principal component analysis (PCA) was also performed to determine the sample characteristics and physicochemical components. Results confirmed that the key indicators for Hualushao wine were pH value and the content of acetic acid, total sugar, glucose, alcohol, and soluble solids. In summary, this work provides theoretical support for the quality supervision of Hualushao wine.
- Hualushao wine,
- physicochemical properties,
- sensory evaluation,
- principal component analysis (PCA)

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References

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