Hu Jie, Vinothkanna Annadurai, Wu Meng, Ekumah John-Nelson, Akpabli-Tsigbe Nelson Dzidzorgbe Kwaku, Ma Yongkun
School of Food and Biological Engineering Jiangsu University Zhenjiang China.
Food Sci Nutr. 2021 Sep 22;9(11):6294-6306. doi: 10.1002/fsn3.2590. eCollection 2021 Nov.
The process of fermentation renders the superior quality of mulberry wine based on the microorganisms utilized. The present study aimed at investigating the changes and correlation between phenols and product quality of mulberry wine fermented with and combinatorially. Total anthocyanins concentration (TAC), polyphenols concentration (TPC), flavonoids concentration (TFC), and antioxidant capacity decreased significantly with high correlation in the fermentation process. TAC gradually reduced with a loss rate of 47.98% from 0 to third day of fermentation. Fermented mulberry wine obtained indicated a dynamic balance due to the presence of -hydroxybenzoic acids as compared to the primary phenolic constituent. Chlorogenic acid usually presents in mulberry juice. The relative intensity of sourness was the most prominent and reached the maximum (10.93) on day 2 of fermentation. A total of 21 volatile esters were quantified (6621.59 μg/L), which contributed significantly to the aroma of mulberry wine. The enhanced quality of fermented mulberry wine showed contraindications with decreased constituents and escalated wine quality. Rather than usual single inoculum, fermentation combination of LAB and yeast holistically influenced the color, taste, fragrance, phenolic profiles, and antioxidant properties in mulberry wine, ensuring palatability and fit for commercialization prospects.
基于所利用的微生物，发酵过程赋予了桑椹酒卓越的品质。本研究旨在探究用乳酸菌（LAB）和酵母组合发酵的桑椹酒中酚类物质与产品品质之间的变化及相关性。在发酵过程中，总花青素浓度（TAC）、总多酚浓度（TPC）、总黄酮浓度（TFC）和抗氧化能力显著下降，且具有高度相关性。TAC在发酵的0至第三天逐渐降低，损失率为47.98%。与主要酚类成分相比，由于对羟基苯甲酸的存在，所获得的发酵桑椹酒呈现出动态平衡。绿原酸通常存在于桑椹汁中。酸味的相对强度最为突出，在发酵第2天达到最大值（10.93）。共定量了21种挥发性酯（6621.59μg/L），它们对桑椹酒的香气有显著贡献。发酵桑椹酒品质的提升表现为成分减少但酒质提升的矛盾现象。与通常的单一接种不同，乳酸菌和酵母组合发酵全面影响了桑椹酒的颜色、口感、香气、酚类特征和抗氧化性能，确保了适口性并适合商业化前景。
