Effect of different ultra-high pressure treatment on the quality of jujube wine

In order to investigate the effect of ultra-high pressure on the quality of jujube wine, the jujube wine prepared by Saccharomyces cerevisiae HBUAS61676 was treated at a pressure of 50-600 MPa, and the changes of physicochemical indexes, color, taste, and volatile flavor of jujube wine after different pressure treatments were studied. The results showed that ultra-high pressure treatment had no significant effect on the pH of jujube wine (P>0.05), but significantly affected the soluble solid content and the alcohol content (P<0.05). It could significantly affect the color of jujube wine (P<0.05), and with the increase of pressure, the L* value, a* value and b* value showed a trend of first decreasing, then increasing, and then decreasing. There was no significant effect on the taste quality of jujube wine (P>0.05). The response values of sensors W1C, W3C and W5C of electronic nose to jujube wine could be significantly increased (P<0.05). The results of principal component analysis (PCA) showed that when the treatment pressure was 300 MPa, the L* value, a* value and b* value of jujube wine was higher, which were 70.05, 8.00, and 67.05, respectively, and the alcohol content was higher, the W1C, W3C, and W5C sensors sensitive to aromatic substances had higher response values and better quality of jujube wine.