Effects of mixed fermentation on the flavor quality and in vitro antioxidant activity of Zaosu pear-Merlot grape composite alcoholic beverage
In this study, a mixed fermentation strategy using grape-blended pear juice co-inoculated with Metschnikowia pulcherrima 346 and Saccharomyces cerevisiae ES488 was used to characterize the modifications of the flavor and antioxidant activity of Zaosu pear-Merlot grape alcoholic beverage. The optimum...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524010162 |
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| author | Binyan Xu Xueshan Yang Jie Zhao Baihan Yu Jiaxin Li Xia Zhu |
| author_facet | Binyan Xu Xueshan Yang Jie Zhao Baihan Yu Jiaxin Li Xia Zhu |
| author_sort | Binyan Xu |
| collection | DOAJ |
| description | In this study, a mixed fermentation strategy using grape-blended pear juice co-inoculated with Metschnikowia pulcherrima 346 and Saccharomyces cerevisiae ES488 was used to characterize the modifications of the flavor and antioxidant activity of Zaosu pear-Merlot grape alcoholic beverage. The optimum fermentation parameters identified using a fuzzy mathematical sensory evaluation model were an initial pH of 4.22, a ratio of M. pulcherrima 346 and S. cerevisiae ES488 inoculated 1.13:1, sequential inoculation time 47.02 h and making temperature 19 °C. The optimal mixed fermentation increased the content of terpenes and ethyl esters in pear-grape beverage by 16.5 % and 11.2 % respectively, enhancing floral and fruity aromas and attaining the highest sensory score. Due to the accumulation of flavonoid, anthocyanin, and phenol, the optimized alcoholic beverage exhibited the highest DPPH (97.6 %) and OH (93.3 %) radical scavenging rate as well as iron ion reducing power (3.25), which is conducive to extending the shelf life of beverages. |
| format | Article |
| id | doaj-art-6ce9904ad28347b1afc0ffc3ae754293 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-6ce9904ad28347b1afc0ffc3ae7542932025-02-12T05:32:07ZengElsevierFood Chemistry: X2590-15752025-01-0125102128Effects of mixed fermentation on the flavor quality and in vitro antioxidant activity of Zaosu pear-Merlot grape composite alcoholic beverageBinyan Xu0Xueshan Yang1Jie Zhao2Baihan Yu3Jiaxin Li4Xia Zhu5College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu, ChinaCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu, ChinaCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu, ChinaCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu, ChinaCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu, ChinaCorresponding author.; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu, ChinaIn this study, a mixed fermentation strategy using grape-blended pear juice co-inoculated with Metschnikowia pulcherrima 346 and Saccharomyces cerevisiae ES488 was used to characterize the modifications of the flavor and antioxidant activity of Zaosu pear-Merlot grape alcoholic beverage. The optimum fermentation parameters identified using a fuzzy mathematical sensory evaluation model were an initial pH of 4.22, a ratio of M. pulcherrima 346 and S. cerevisiae ES488 inoculated 1.13:1, sequential inoculation time 47.02 h and making temperature 19 °C. The optimal mixed fermentation increased the content of terpenes and ethyl esters in pear-grape beverage by 16.5 % and 11.2 % respectively, enhancing floral and fruity aromas and attaining the highest sensory score. Due to the accumulation of flavonoid, anthocyanin, and phenol, the optimized alcoholic beverage exhibited the highest DPPH (97.6 %) and OH (93.3 %) radical scavenging rate as well as iron ion reducing power (3.25), which is conducive to extending the shelf life of beverages.http://www.sciencedirect.com/science/article/pii/S2590157524010162Composite fruit fermented beverageCo-inoculationAroma compoundsFuzzy mathematical sensory evaluationAntioxidant properties |
| spellingShingle | Binyan Xu Xueshan Yang Jie Zhao Baihan Yu Jiaxin Li Xia Zhu Effects of mixed fermentation on the flavor quality and in vitro antioxidant activity of Zaosu pear-Merlot grape composite alcoholic beverage Food Chemistry: X Composite fruit fermented beverage Co-inoculation Aroma compounds Fuzzy mathematical sensory evaluation Antioxidant properties |
| title | Effects of mixed fermentation on the flavor quality and in vitro antioxidant activity of Zaosu pear-Merlot grape composite alcoholic beverage |
| title_full | Effects of mixed fermentation on the flavor quality and in vitro antioxidant activity of Zaosu pear-Merlot grape composite alcoholic beverage |
| title_fullStr | Effects of mixed fermentation on the flavor quality and in vitro antioxidant activity of Zaosu pear-Merlot grape composite alcoholic beverage |
| title_full_unstemmed | Effects of mixed fermentation on the flavor quality and in vitro antioxidant activity of Zaosu pear-Merlot grape composite alcoholic beverage |
| title_short | Effects of mixed fermentation on the flavor quality and in vitro antioxidant activity of Zaosu pear-Merlot grape composite alcoholic beverage |
| title_sort | effects of mixed fermentation on the flavor quality and in vitro antioxidant activity of zaosu pear merlot grape composite alcoholic beverage |
| topic | Composite fruit fermented beverage Co-inoculation Aroma compounds Fuzzy mathematical sensory evaluation Antioxidant properties |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524010162 |
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