Wine is an alcoholic
beverage, consisting of several
compounds
in various ranges of concentrations. Wine quality is usually assessed
by a sensory panel of trained personnel. Electronic tongues (e-tongues)
and electronic noses (e-noses) have been established in recent years
to assess the quality of beverages and foods. Response surface and
electronic analysis tools were used to examine the quality of black
tea wine. The results indicated the optimum initial sugar level (25
°Brix), yeast addition (0.5%), and fermentation temperature (25
°C) for Golden Peony black tea wine. The black tea wine produced
under these conditions with 14.0% vol alcohol has as an orange-red
color, full wine and tea flavor, and mild and mellow taste. The sourness
of the wine was most affected by fermentation factorsyeast
addition, fermentation temperature, and initial sugar level. Alcohols,
aldehydes, ketones, and alkanes contributed to most of the volatile
components under the influence of yeast addition and fermentation
temperature. In contrast, nitrogen oxides, aromatics, and organic
sulfides contributed under the influence of the initial sugar level.
This study provided a facilitated strategy for obtaining the optimum
black tea wine fermentation process through electronic nose and tongue-based
techniques. The analysis of wines requires new technologies able to
detect various different compounds simultaneously, providing worldwide
information about the sample instead of information about specific
compounds.
In this work, the investigation mainly focused on ultrasonic-assisted dual-alkali pretreatment and enzymatic hydrolysis of sugarcane bagasse followed by Candida tropicalis fermentation to produce xylitol. The results showed that the combination of NaOH and ammonia water had the best effect by comparing the effects of the four single-alkali (NaOH, KOH, ammonia water, Ca(OH)2) and their mixed double-alkali pretreatments on xylose content. Then, the optimal conditions for ultrasonic-assisted pretreatment and enzymatic hydrolysis of sugarcane bagasse were obtained by response surface methodology. When the ratio of NaOH and ammonia water was 2:1, the mixed alkali concentration (v/v) was 17%, the ultrasonic temperature was 45°C, the ultrasonic power was 300 W, and the ultrasonic time was 40 min, the content of xylose reached a maximum of 2.431 g/L. Scanning electron microscopy showed that sugarcane bagasse by ultrasonic-assisted alkali pretreatment aggravated with more folds and furrows. Moreover, the fermentation results showed that the concentration ratio of enzymatic hydrolysate of sugarcane bagasse affected the xylitol yield, and when concentrated three times, the highest yield of xylitol (54.42%) was obtained.
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