Optimization of fermentation conditions of Munage grape-Elaeagnus angustifolia compound fruit wine and the antioxidant activity analysis
The fermentation process of a compound fruit wine was optimized by single factor and orthogonal experiments using Munage grape and Elaeagnus angustifolia as raw materials, and the antioxidant activity of the Munage grape-E. angustifolia compound fruit wine was analyzed. The results showed that the o...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-09-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-9-130.pdf |
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| Summary: | The fermentation process of a compound fruit wine was optimized by single factor and orthogonal experiments using Munage grape and Elaeagnus angustifolia as raw materials, and the antioxidant activity of the Munage grape-E. angustifolia compound fruit wine was analyzed. The results showed that the optimal fermentation process of the wine was initial sugar content 24 °Bx, yeast inoculum 0.4%, fermentation time 7 d, and temperature 24 ℃, under the condition, the wine appeared yellow, with a clear body, rich fruit aroma, and mellow aroma, and the alcohol content was 10.3%vol, and the sensory score was 85.2 points. The scavenging ability of 2,2'-azino-bis (3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS<sup>+</sup>), 1,1- diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl free radical of the wine after fermentation were improved, and the total phenlos, botal flavonoids, and flavan-3-ol contents were significantly increased (P<0.05). The results indicated that the Munage grape-E. angustifolia compound fruit wine had certain antioxidant activity. |
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| ISSN: | 0254-5071 |