Cai Wenchao, Tang Fengxian, Shan Chunhui, Hou Qiangchuan, Zhang Zhendong, Dong Yun, Guo Zhuang
School of Food Science Shihezi University Shihezi China.
Northwest Hubei Research Institute of Traditional Fermented Food School of Chemical Engineering and Food Science Hubei University of Arts and Sciences Xiangyang China.
Food Sci Nutr. 2020 Jul 27;8(9):4965-4975. doi: 10.1002/fsn3.1793. eCollection 2020 Sep.
In the case of wine production, the selection of optimal pretreatment methods and starter cultures are the 2 key points before fermentation. In this research, the fresh jujube was separately underwent alcoholic fermentation at 20°C with 3 different pretreatment methods (with peel, without peel, and juice) and 5 different starter cultures, respectively. Color analysis, electronic sense analysis, bioactive compound analysis, and antioxidant activity analysis combined with multivariate statistical analysis were applied to evaluated the effects of pretreatment methods and starter cultures on the overall quality of jujube wine. It was found that both pretreatment methods and starter cultures have effects on the quality of jujube wines, in which pretreatment methods have much more significant effects. The jujube wines fermented with different pretreatment methods were classified clearly by their overall quality, and that of the jujube wines fermented with peel was the best among all, since it can not only enhance the color and flavor quality of the wine, but also maximize the preservation of bioactive compounds and antioxidant activity of jujube for better consumer acceptance. This will provide a theoretical reference and application basis for the quality improvement of jujube wine.
在葡萄酒生产中，选择最佳的预处理方法和发酵剂是发酵前的两个关键点。在本研究中，新鲜枣分别采用3种不同的预处理方法（带皮、去皮、榨汁）和5种不同的发酵剂，在20℃下进行酒精发酵。采用颜色分析、电子感官分析、生物活性化合物分析和抗氧化活性分析，并结合多元统计分析，评估预处理方法和发酵剂对枣酒整体品质的影响。结果表明，预处理方法和发酵剂均对枣酒品质有影响，其中预处理方法的影响更为显著。不同预处理方法发酵的枣酒按整体品质可明显分类，其中带皮发酵的枣酒品质最佳，因为它不仅能提高酒的色泽和风味品质，还能最大程度地保留枣的生物活性化合物和抗氧化活性，以获得更好的消费者接受度。这将为枣酒品质提升提供理论参考和应用依据。
