Optimization of fermentation process of mulberry-grape compound fruit wine by response surface methodology
Mulberry-grape compound wine was prepared by fermentation with mulberry as main raw material. The fermentation process was optimized by single factor experiments and response surface experiments using sensory scores and alcohol content as evaluation indexes, and the physicochemical indexes and antio...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-09-01
|
| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-9-157.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850044084828241920 |
|---|---|
| author | ZHANG Yao, TANG Fengxian, SHAN Chunhui, ZHAO Xinxin, ZHAO Shimin, CHEN Xinjun |
| author_facet | ZHANG Yao, TANG Fengxian, SHAN Chunhui, ZHAO Xinxin, ZHAO Shimin, CHEN Xinjun |
| author_sort | ZHANG Yao, TANG Fengxian, SHAN Chunhui, ZHAO Xinxin, ZHAO Shimin, CHEN Xinjun |
| collection | DOAJ |
| description | Mulberry-grape compound wine was prepared by fermentation with mulberry as main raw material. The fermentation process was optimized by single factor experiments and response surface experiments using sensory scores and alcohol content as evaluation indexes, and the physicochemical indexes and antioxidant activities were determined before and after fermentation. The results showed that the most suitable grape variety for mixed fermentation with mulberry was muscat grape, and the optimal fermentation process conditions were as follows: mass ratio of mulberry juice and muscat grape 9∶1, fermentation temperature 20 ℃, initial pH value 4.4, and initial sugar content 22 °Bx. Under these optimal conditions, the alcohol content and sensory score of mulberry-grape compound wine were 7.86%vol and 87.3 points. After fermentation for 60 h, total sugar and pH decreased from 219.60 g/L and 4.40 to 60.70 g/L and 4.26, respectively. The scavenging rates of DPPH and OH free radical increased by 12.32% and 24.03%, respectively. The contents of total acids, total phenolics and total flavonoids increased by 1.77 g/L, 159.67 mg/L and 34.46 mg/L, respectively. |
| format | Article |
| id | doaj-art-9da74bc04fc44d7ea94ca734f8096612 |
| institution | DOAJ |
| issn | 0254-5071 |
| language | English |
| publishDate | 2024-09-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-9da74bc04fc44d7ea94ca734f80966122025-08-20T02:55:04ZengEditorial Department of China BrewingZhongguo niangzao0254-50712024-09-0143915716310.11882/j.issn.0254-5071.2024.09.025Optimization of fermentation process of mulberry-grape compound fruit wine by response surface methodologyZHANG Yao, TANG Fengxian, SHAN Chunhui, ZHAO Xinxin, ZHAO Shimin, CHEN Xinjun01. School of Food Science, Shihezi University, Shihezi 832000, China;;2. Key Laboratory for Processing and Quality Safety Control of Characteristic Agricultural Products of the Ministry of Rural Agriculture Joint Project of Ministries and Provinces, Shihezi University, Shihezi 832000, China;;3. Corps Key Laboratory of Food Nutrition and Safety Control, Shihezi University, Shihezi 832000, China;;4. CITIC Guoan Grape Wine Industry Co., Ltd., Changji 831100, ChinaMulberry-grape compound wine was prepared by fermentation with mulberry as main raw material. The fermentation process was optimized by single factor experiments and response surface experiments using sensory scores and alcohol content as evaluation indexes, and the physicochemical indexes and antioxidant activities were determined before and after fermentation. The results showed that the most suitable grape variety for mixed fermentation with mulberry was muscat grape, and the optimal fermentation process conditions were as follows: mass ratio of mulberry juice and muscat grape 9∶1, fermentation temperature 20 ℃, initial pH value 4.4, and initial sugar content 22 °Bx. Under these optimal conditions, the alcohol content and sensory score of mulberry-grape compound wine were 7.86%vol and 87.3 points. After fermentation for 60 h, total sugar and pH decreased from 219.60 g/L and 4.40 to 60.70 g/L and 4.26, respectively. The scavenging rates of DPPH and OH free radical increased by 12.32% and 24.03%, respectively. The contents of total acids, total phenolics and total flavonoids increased by 1.77 g/L, 159.67 mg/L and 34.46 mg/L, respectively.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-9-157.pdfmulberry|grape|compound fruit wine|response surface methodology|process optimization|antioxidant activity |
| spellingShingle | ZHANG Yao, TANG Fengxian, SHAN Chunhui, ZHAO Xinxin, ZHAO Shimin, CHEN Xinjun Optimization of fermentation process of mulberry-grape compound fruit wine by response surface methodology Zhongguo niangzao mulberry|grape|compound fruit wine|response surface methodology|process optimization|antioxidant activity |
| title | Optimization of fermentation process of mulberry-grape compound fruit wine by response surface methodology |
| title_full | Optimization of fermentation process of mulberry-grape compound fruit wine by response surface methodology |
| title_fullStr | Optimization of fermentation process of mulberry-grape compound fruit wine by response surface methodology |
| title_full_unstemmed | Optimization of fermentation process of mulberry-grape compound fruit wine by response surface methodology |
| title_short | Optimization of fermentation process of mulberry-grape compound fruit wine by response surface methodology |
| title_sort | optimization of fermentation process of mulberry grape compound fruit wine by response surface methodology |
| topic | mulberry|grape|compound fruit wine|response surface methodology|process optimization|antioxidant activity |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-9-157.pdf |
| work_keys_str_mv | AT zhangyaotangfengxianshanchunhuizhaoxinxinzhaoshiminchenxinjun optimizationoffermentationprocessofmulberrygrapecompoundfruitwinebyresponsesurfacemethodology |