Department of Fermentation Technology and Technical Microbiology, University of Agriculture, Krakow, Poland.
J Agric Food Chem. 2009 Dec 9;57(23):11209-17. doi: 10.1021/jf9025053.
The aim of this study was to determine the influence of different factors such as fruit processing, pectinolytic enzyme application, strain of yeast (Johannisberg-Riesling, Steinberg), cell immobilization on the alginate, and type of fermentation on the antioxidant profile and volatile composition of apple wines. Champion and Idared apples were used during experiments. The factors used influenced significantly (p < 0.05) antioxidant capacity, polyphenol profile, and volatile composition of apple wines. Pulp fermentation caused formation of higher amounts of ethanol and favorably influenced the antioxidant activity of wines. Procyanidins B2 and C1 as well as epicatechin and catechin prevailed among polyphenols in these samples. Cell immobilization positively affected the ethanol content, but decreased the antioxidant activity, of wines. Volatile composition of wines was mainly influenced by strain of yeast and type of fermentation. Apple wines fermented spontaneously were characterized by more esters and methanol and fewer higher alcohols compared to inoculated samples.
本研究旨在确定不同因素（如水果加工、果胶酶应用、酵母菌株（约翰尼斯堡-雷司令、斯坦伯格）、海藻酸钠上的细胞固定化和发酵类型）对苹果酒抗氧化特性和挥发性成分的影响。实验中使用了冠军苹果和 Idaed 苹果。所用的因素显著影响（p < 0.05）了苹果酒的抗氧化能力、多酚谱和挥发性成分。果肉发酵导致形成更高量的乙醇，并有利于提高葡萄酒的抗氧化活性。原花青素 B2 和 C1 以及表儿茶素和儿茶素在这些样品中是主要的多酚。细胞固定化对葡萄酒的乙醇含量有积极影响，但降低了其抗氧化活性。葡萄酒的挥发性成分主要受酵母菌株和发酵类型的影响。与接种样品相比，自然发酵的苹果酒具有更多的酯类和甲醇，而高级醇类较少。
