Wu Zhiqian, Li Xusheng, Zeng Yingyu, Cai Dongbao, Teng Zhaojun, Wu Qixia, Sun Jianxia, Bai Weibin
Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou 510632, China.
School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China.
Foods. 2022 Aug 13;11(16):2435. doi: 10.3390/foods11162435.
Anthocyanins contribute to the attractive color of fruit wine, and their excessive degradation is deleterious to quality, especially for wine with an inherently low anthocyanin content, such as Sanhua plum wine. Ultrasonic treatment is well recognized for wine color maintenance. In the present study, fresh Sanhua plum wine was ultrasonic-treated and aged in barrels for three months. Our results demonstrate that ultrasonic treatment at 28 and 40 kHz improves color performance, as expressed by an increase in , , and values and color intensity, which is highly related to copigmentation. This successful conservation was attributed to the inactivation of polyphenol oxidase and the corresponding reduction in anthocyanin degradation. Finally, the increased antioxidative ability was verified due to the hydrogen donating ability of the surviving anthocyanins. This study indicates the reliability of ultrasonic treatment for providing superior colorfastness during Sanhua plum wine aging, which is also of great potential in processing different fruit wines.
花青素赋予了果酒诱人的色泽，其过度降解会对品质产生不利影响，尤其是对于花青素含量本就较低的葡萄酒，如三华李酒。超声波处理在保持葡萄酒色泽方面已得到广泛认可。在本研究中，新鲜的三华李酒经过超声波处理，并在桶中陈酿三个月。我们的结果表明，28 kHz和40 kHz的超声波处理可改善颜色表现，表现为、和值以及颜色强度增加，这与共色素化高度相关。这种成功的色泽保存归因于多酚氧化酶的失活以及花青素降解相应减少。最后，由于留存的花青素具有供氢能力，抗氧化能力增强得到了验证。本研究表明，超声波处理在三华李酒陈酿过程中提供优异色牢度方面具有可靠性，这在不同果酒的加工中也具有巨大潜力。
