1. Study on the Physicochemical Properties of Nantong Hualushao Wine
- Author
-
Chuanwei LI, Yin LIN, Yu SU, Ziang SUN, Shumei WANG, Shuo WANG, and Zhenquan YANG
- Subjects
hualushao wine ,physicochemical properties ,sensory evaluation ,principal component analysis (pca) ,Food processing and manufacture ,TP368-456 - 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
- Published
- 2023
- Full Text
- View/download PDF