Effect of dynamic ultra-high pressure microfluidization technology on the quality of jujube wine

In this study, the jujube wine was treated with homogenization pressure of 150 MPa by dynamic ultra-high pressure microfluidization technology (DHPM). Meanwhile, using the untreated jujube wine as control, the influence of DHPM treatment on the quality of jujube wine was analyzed from four aspects: physical and chemical indexes, color, volatile flavor substances and taste. The results showed that compared with the untreated group, the soluble solids content and alcohol content of jujube wine in the DHPM treatment group reduced significantly (P<0.05). The L* value (luminance) reduced significantly (P<0.05), while the b* value (yellow-blue value) increased significantly (P<0.05). The alcohols and aromatic compounds contents increased significantly (P<0.05). The relative strength of bitterness, astringency and aftertaste A reduced significantly (P<0.05), while the relative strength of saltiness and abundance increased significantly (P<0.05). The results of principal component analysis (PCA) showed that there were obvious differences in the overall quality structure between the two. Thus, the DHPM could effectively reduce the content of defective taste substances and increase the content of aromatic compounds, thereby significantly improving the overall quality of jujube wine.