中国果菜2024，Vol.44Issue(7)：34-41,8.DOI:10.19590/j.cnki.1008-1038.2024.07.007
嘉宝果酒自然发酵过程中品质及抗氧化分析
Analysis on Quality and Antioxidation during Spontaneous Fermentation of Jaboticaba Wine
摘要
Abstract
To investigate the quality and characteristic aroma changes of jaboticaba wine under spontaneous fermentation,the physical and chemical properties,total phenolic content,in vitroantioxidant capacity and the dynamics of volatile substances were analyzed for different fermentation stages of jaboticaba wine.As the fermentation time increased,the alcohol content of jaboticaba wine was gradually increased,the total sugars were gradually decreased,and the total acid,total sulphur dioxide and free sulphur dioxide levels increased significantly in the first part of the fermentation and leveled off in the middle and last part.The total phenolic content,total antioxidant capacity and scavenging capacity of 1,1-phenyl-2-picrylhydrazyl radical(DPPH)were higher than before fermentation after 37 d of fermentation.The main volatile substances were esters,alcohols,acids and alkenes,and the variety of volatile substances increased at the end of fermentation compared to the original juice.The calculation of OAV and PCA showed that substances such as isoamyl alcohol and ethyl hexanoate were the main compounds providing flavor to jaboticaba wine.The physicochemical properties of jaboticaba wine were improved,the antioxidant activity was boosted,and characteristic aromas were imparted.关键词
嘉宝果酒/自然发酵/理化性质/抗氧化活性/挥发性物质Key words
Jaboticaba wine/spontaneous fermentation/physicochemical properties/antioxidant activity/volatile component分类
轻工纺织引用本文复制引用
张春,杨洁,陈正信,蔡国林,徐绍丝,黄鹭强..嘉宝果酒自然发酵过程中品质及抗氧化分析[J].中国果菜,2024,44(7):34-41,8.基金项目
福建省科学技术厅引导性项目(2021N0010) （2021N0010）
