Analysis of Physicochemical Properties and Volatile Compound of Black Sapote Wine Produced with Saccharomyces cerevisiae Yeast

IF 0.4 Q4 NUTRITION & DIETETICS Jurnal Gizi dan Pangan Pub Date : 2023-12-30 DOI:10.25182/jgp.2023.18.supp.1.58-60

Edwin Hadrian, Desak Putu Ariska Pradnya Dewi, Adinda Kurnia Citragumilang, Patricia Agustina Manan, Sandrina Sandrina

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Abstract

This study aimed to develop black sapote wine and alayze its physicochemical properties and volatile compounds. The wine was produced by fermentation using Saccharomyces cerevisiae yeast at different concentrations (0%, 0.5%, and 1%) for seven days. Physicochemical analysis showed pH values of 4.35%, 3.56%, and 3.83%, and titratable acidity values of 0.09%, 0.25%, and 0.2%. Gas Chromatography-Mass Spectrometry (GC-MS) analysis identified several volatile compounds, including alcohols, organic acids, alkanes, and esters. The alcohol group comprised of 20.28%, 61.57% and 34.54%, organic acids 25.5%,14.2%, 20.94%, alkanes 0.69%, 4.44%, 30.61% and esters 2.19%, 12.67%, 6.64% respectively. Fermentation in the production process of black sapote wine has been successful based on its acidity and volatile compound profile.

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用酿酒酵母生产的黑沙菩酒的理化性质和挥发性化合物分析

本研究旨在开发黑沙棘酒，并分析其理化性质和挥发性化合物。使用不同浓度（0%、0.5% 和 1%）的酿酒酵母进行发酵，为期七天。理化分析显示 pH 值分别为 4.35%、3.56% 和 3.83%，可滴定酸度值分别为 0.09%、0.25% 和 0.2%。气相色谱-质谱（GC-MS）分析确定了几种挥发性化合物，包括醇、有机酸、烷和酯。醇类分别占 20.28%、61.57% 和 34.54%，有机酸分别占 25.5%、14.2% 和 20.94%，烷烃分别占 0.69%、4.44% 和 30.61%，酯类分别占 2.19%、12.67% 和 6.64%。根据黑沙棘酒的酸度和挥发性化合物特征，其生产过程中的发酵是成功的。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Jurnal Gizi dan Pangan NUTRITION & DIETETICS-

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