Summary This study evaluated the effects of high hydrostatic pressure (HHP) treatment on the physicochemical composition, level of aromatic compounds and antioxidant properties of mei liqueur, as well as the microstructure of mei fruits during a 180‐day ageing process. The titratable acidity, pH, and browning index of mei liqueur and HHP‐treated mei liqueur did not exhibit significant differences. The HHP‐treated mei liqueur displayed significantly higher ∆ E , sugar and alcohol concentration during the 180‐day maceration period ( P ≤ 0.05). Electron microscopy revealed that HHP treatment damaged the cellular structure of mei fruits, promoting the penetration of rice wine into the fruits as well as the dissolution of aromatic and antioxidant components into rice wine, leading to the completion of the maturation of the mei liqueur. Thus, HHP technology could be used to accelerate mei liqueur maturation, shorten the time required for its ageing, exhibiting tremendous potential for applications in the liqueur industry.
No takes yet. Share an insight, caveat, or question.
Lin et al. (2020) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: