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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Editorial Department of China Brewing
2024-09-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-9-130.pdf |
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| author | SONG Jingjing, WANG Yueli, ZHANG Yanan, JIANG Lei, HOU Jichao, WU Jiangchao |
| author_facet | SONG Jingjing, WANG Yueli, ZHANG Yanan, JIANG Lei, HOU Jichao, WU Jiangchao |
| author_sort | SONG Jingjing, WANG Yueli, ZHANG Yanan, JIANG Lei, HOU Jichao, WU Jiangchao |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-3ba2359bbdb843c29f634f3e91ba91dd |
| institution | OA Journals |
| issn | 0254-5071 |
| language | English |
| publishDate | 2024-09-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-3ba2359bbdb843c29f634f3e91ba91dd2025-08-20T02:11:05ZengEditorial Department of China BrewingZhongguo niangzao0254-50712024-09-0143913013410.11882/j.issn.0254-5071.2024.09.020Optimization of fermentation conditions of Munage grape-Elaeagnus angustifolia compound fruit wine and the antioxidant activity analysisSONG Jingjing, WANG Yueli, ZHANG Yanan, JIANG Lei, HOU Jichao, WU Jiangchao0College of Life and Geographic Sciences, Kashi University, Kashi 844000, ChinaThe 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.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-9-130.pdfmunage grapes|elaeagnus angustifolia|compound fruit wine|fermentation process|antioxidant activity |
| spellingShingle | SONG Jingjing, WANG Yueli, ZHANG Yanan, JIANG Lei, HOU Jichao, WU Jiangchao Optimization of fermentation conditions of Munage grape-Elaeagnus angustifolia compound fruit wine and the antioxidant activity analysis Zhongguo niangzao munage grapes|elaeagnus angustifolia|compound fruit wine|fermentation process|antioxidant activity |
| title | Optimization of fermentation conditions of Munage grape-Elaeagnus angustifolia compound fruit wine and the antioxidant activity analysis |
| title_full | Optimization of fermentation conditions of Munage grape-Elaeagnus angustifolia compound fruit wine and the antioxidant activity analysis |
| title_fullStr | Optimization of fermentation conditions of Munage grape-Elaeagnus angustifolia compound fruit wine and the antioxidant activity analysis |
| title_full_unstemmed | Optimization of fermentation conditions of Munage grape-Elaeagnus angustifolia compound fruit wine and the antioxidant activity analysis |
| title_short | Optimization of fermentation conditions of Munage grape-Elaeagnus angustifolia compound fruit wine and the antioxidant activity analysis |
| title_sort | optimization of fermentation conditions of munage grape elaeagnus angustifolia compound fruit wine and the antioxidant activity analysis |
| topic | munage grapes|elaeagnus angustifolia|compound fruit wine|fermentation process|antioxidant activity |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-9-130.pdf |
| work_keys_str_mv | AT songjingjingwangyuelizhangyananjiangleihoujichaowujiangchao optimizationoffermentationconditionsofmunagegrapeelaeagnusangustifoliacompoundfruitwineandtheantioxidantactivityanalysis |