Pretreatment methods affecting the color, flavor, bioactive compounds, and antioxidant activity of jujube wine.
Pretreatment methods affecting the color, flavor, bioactive compounds, and antioxidant activity of jujube wine.
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DOI：
10.1002/fsn3.1793
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发表时间：
2020-09
影响因子：
3.9
通讯作者：
Guo Z
中科院分区：
文献类型：
--
作者：
Cai W;Tang F;Shan C;Hou Q;Zhang Z;Dong Y;Guo Z
在葡萄酒生产中，选择最佳的预处理方法和发酵剂是发酵前的两个关键点。本研究以鲜枣为研究对象，分别采用3种预处理方法（带皮、不带皮和果汁）和5种不同的发酵剂，在20℃条件下进行酒精发酵。采用颜色分析、电子感分析、生物活性化合物分析、抗氧化活性分析等方法，结合多元统计分析，评价了预处理方法和发酵剂对枣酒整体品质的影响。研究发现，预处理方法和发酵剂对枣酒品质均有影响，其中预处理方法的影响更为显著。对不同预处理方法发酵的枣酒进行了综合质量分类，其中以果皮发酵的枣酒质量最好，因为它不仅可以提高枣酒的色泽和风味品质，还可以最大限度地保存枣酒的生物活性成分和抗氧化活性，使消费者更容易接受。这将为红枣酒的品质改良提供理论参考和应用依据。在葡萄酒生产中，选择最佳的预处理方法和发酵剂是发酵前的两个关键点。因此，本研究采用多元统计分析方法，从色、香、味、生物活性成分、抗氧化活性等方面评价预处理方法和发酵剂对红枣酒品质的影响。确定了枣鲜酒最适宜的前处理工艺，为提高枣鲜酒的品质提供理论参考和应用依据。
In the case of wine production, the selection of optimal pretreatment methods and starter cultures are the 2 key points before fermentation. In this research, the fresh jujube was separately underwent alcoholic fermentation at 20°C with 3 different pretreatment methods (with peel, without peel, and juice) and 5 different starter cultures, respectively. Color analysis, electronic sense analysis, bioactive compound analysis, and antioxidant activity analysis combined with multivariate statistical analysis were applied to evaluated the effects of pretreatment methods and starter cultures on the overall quality of jujube wine. It was found that both pretreatment methods and starter cultures have effects on the quality of jujube wines, in which pretreatment methods have much more significant effects. The jujube wines fermented with different pretreatment methods were classified clearly by their overall quality, and that of the jujube wines fermented with peel was the best among all, since it can not only enhance the color and flavor quality of the wine, but also maximize the preservation of bioactive compounds and antioxidant activity of jujube for better consumer acceptance. This will provide a theoretical reference and application basis for the quality improvement of jujube wine. In the case of the wine production, the selection of optimal pretreatment methods and starter cultures are the 2 key points before fermentation. Hence, in this research, the effects of pretreatment methods and starter cultures on the quality of jujube wine were evaluated by multivariate statistical analysis methods from the aspects of color, aroma, flavor, bioactive compounds, and antioxidant activity. What’s more, the most appropriate pretreatment method for fresh jujube wine‐making was also identified, which provided a theoretical reference and application basis for the quality improvement of jujube wine.
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