Affiliation:
1. School of Life Sciences, Henan University, Kaifeng 475004, China
2. Engineering Research Center for Applied Microbiology of Henan Province, Kaifeng 475004, China
3. Laboratory of Cancer Biomarkers and Liquid Biopsy, School of Pharmacy, Henan University, Kaifeng 475004, China
Abstract
Fruit wines have high nutritional value and good palatability. However, fruit wine made from a single fruit type does not have good enough flavor and nutritional quality. Therefore, flavorsome fruit wines made from a variety of fruits should be developed as a matter of urgency. In this study, the raw material of elderberry wine was used to explore the production technology of mixed juice wines; the fruits selected were apple, lychee, pear, blueberry, and elderberry. We utilized a single-factor experiment and the response surface method (RSM) approach to optimize the fermentation procedures; the results show that the solid–liquid ratio was 1:7.5, the amount of yeast inoculation was 0.68 g/L, the fermentation temperature was 20 °C, and the added sugar content was 120 g/L. Under these process conditions, a verification test was carried out in a 35 L fermenter. The results showed that the alcohol content, residual sugar content, total acidity, total phenol content, and total flavonoid content of the elderberry wine were, respectively, 7.73% vol, 8.32 g/L, 9.78 g/L, 8.73 mg/mL, and 1.6 mg/mL. In total, 33 volatile components were identified in the resulting elderberry wine. It achieved a harmonious aroma and fruit flavor, a homogeneous and transparent liquid phase, a pleasant taste, and a sensory evaluation score of 95. The antioxidant activity experiments showed that elderberry had a certain antioxidant capacity, and that fermented elderberries had significantly higher antioxidant ability than unfermented ones.
Funder
“Excellent master thesis training program of Henan Province”, School of Life Sciences, Henan University
Subject
Plant Science,Biochemistry, Genetics and Molecular Biology (miscellaneous),Food Science
Reference42 articles.
1. Fermentation of fruit wine and its quality analysis: Areview;Saranraj;Aust. J. Sci Technol.,2017
2. Joshi, V.K., Panesar, P.S., Rana, V.S., and Kaur, S. (2017). Science and Technology of Fruit Wine Production, Elsevier.
3. Panesar, P.S., Sharma, H.K., and Sarkar, B.C. (2011). Bio-Processing Foods, Asiatech Publishers, Inc.. Available online: https://www.researchgate.net/profile/Vikas-Kumar-190/publication/271906365_Importance_Nutritive_Value_Role_Present_Status_and_Future_Strategies_in_Fruit_Wines_in_India/links/54d5e6a90cf25013d02c1388/Importance-Nutritive-Value-Role-Present-Status-and-Future-Strategies-in-Fruit-Wines-in-India.pdf.
4. Optimization of fermentation technology for com posite fruit and vegetable wine by response surface methodology and analysis of its aroma components;Liu;RSC Adv.,2022
5. Enhancement of the aroma in low-alcohol apple-blended pear wine mixed fermented with Saccharomyces cerevisiae and non-Saccharomyces yeasts;Yang;LWT Food Sci. Technol.,2022
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献