Work

Impact of different sterilization methods, including microwave treatment, on flavor development in brewed goji berry wine

Year: 2025

Type: article

Abstract: Optimizing flavor retention is critical for brand differentiation and sustained consumer loyalty in the beverage industry. Besides, a distinctive and stable flavor creates a unique brand identity that differentiates it from competitors. There is a notable lack of direct comparative evidence on microwave sterilization versus conventional methods in alcoholic beverage flavor preservation. Here, we head-to-head compared boiling, pasteurization, and microwave treatment on the flavor of brewed goji berry wine using a trained sensory panel, electronic tongue, electronic nose, and HS-SPME-GC-MS. We hypothesize that microwave sterilization minimizes loss of key aroma compounds compared to conventional heat-based methods. Boiling led to the greatest loss of volatiles (16.40%), followed by pasteurization (7.95%). VIP analysis identified key flavor-related sensors in both e-tongue and e-nose. Sensory evaluation showed that boiling enhanced sourness and pungency, whereas microwave treatment preserved floral and fruity aromas. These results highlight microwave sterilization shows promise for flavor retention under lab-scale conditions for retaining desirable flavor compounds in goji berry wine. Sample size was prospectively justified by power analysis for primary endpoints (power ≥ 0.80). • Multivariate analysis reveals flavor differences between sterilization treatments. • Boiling and pasteurization sterilization caused 16.40% and 7.95% losses. • Microwave sterilization enhanced the flavor of goji berry wine significantly. • E-nose combined with GC-MS multi-omics correlation analysis differentiated flavors.

Source: LWT

DOI: 10.1016/j.lwt.2025.118786