Development of Wine Lees Golden Pomfret and Analysis of its Drying Properties, Fermentation Conditions, and Flavor Compounds

Abstract

We investigated the effects of four drying production processes on the drying characteristics, physicochemical properties, and microstructure of WLGP, The results showed that the conversion to hot-air drying after 8 h of cold-air drying treatment had the greatest effect on the golden pomfret texture. Drying reduced the mobility of water molecules and significantly reduced the relative amount of immobilized water, with HD and converting to HD after 4 h of cold-air drying  treatments having the greatest effect on free water content. The total volatile basic nitrogen and thiobarbituric acid reaction product content increased significantly after drying. Drying led to a decrease in α-helices, an increase in β-folding, and contraction and rupture of myofibers in golden pomfret, and the cold-air drying treatment caused the least disruption of the protein secondary and tissue structures. The optimal fermentation conditions for WLGP were a fermentation time of 4 d, a fermentation temperature of 13 ℃, and a wine lees additive amount of 26%. The flavor components induced by the drying production process were mainly aldehydes, such as heptanal, butanal, and propanal, whereas the volatile flavor substances of fermented samples were mainly esters, including ethyl acetate, ethyl lactate, and ethyl butyrate.

Keywords: Golden pomfret, Drying properties, Fermentation conditions, Flavor compounds, Wine lees