The influence of physical termination fermentation process on flavor substances of low-alcohol jujube wine

Objective: To provide theoretical basis for the industrialization production of low-alcohol jujube wine. Methods: Three methods including Pasteurization, high-frequency ultrasound and ultra-filtration were used to terminate the fermentation. Flavor substances of low-alcohol jujube wine were determined by ion chromatography and headspace solid phase microextraction-gas chromatography-mass spectrometry techniques, and sensory evaluation was also conducted. Results: There are five main organic acids in low-alcohol jujube wine: malic acid, citric acid, succinic acid, lactic acid and acetic acid. A total of 50 aroma components were detected, of which esters were the main aroma substances, and the contents of ethyl caprylate and ethyl caprate were the highest. The content of flavor substances in low-alcohol jujube wine was obviously different under different termination fermentation treatments. The low-alcohol jujube wine treated with high-frequency ultrasound had the best balance degree of flavor substance, and the aroma components were rich and balanced. The low-alcohol jujube wine treated with ultra-filtration had a moderate balance of flavor substance, and the aroma components were rich and unbalanced. The balance of flavor substances and the types of aroma components in the Pasteurized low-alcohol jujube wine were the lowest. Conclusion: Controlling the fermentation of jujube juice by physical measures at the fermentation stage of monosaccharide and fructan, and producing jujube wine with low alcohol and high sugar is an excellent way to solve the problem of excessive harmful substances in jujube wine.