用 Zal1 和常见葡萄酒酵母酿造的李酒的发酵特性和香气特征。
Fermentation Characteristics and Aromatic Profiles of Plum Wines Produced with Zal1 and Common Wine Yeasts.
机构信息
Department of Biology and Biotechnology, Faculty of Science and Technology, Nakhon Sawan Rajabhat University, Nakhon Sawan 60000, Thailand.
Science Center, Nakhon Sawan Rajabhat University, Nakhon Sawan 60000, Thailand.
出版信息
Molecules. 2023 Mar 28;28(7):3009. doi: 10.3390/molecules28073009.
Plum has long been cultivated in northern Thailand and evolved into products having long shelf lives. In this study, plum processing was analyzed by comparing the production of plum wine using three types of yeast, var. , Zal1, and Lalvin EC1118. EC1118 exhibited the highest alcohol content (9.31%), similar to that of burgundy (9.21%), and Zal1 had the lowest alcohol content (8.07%) after 14 days of fermentation. Plum wine fermented by var. had the highest total phenolic (TP) content and antioxidant activity of 469.84 ± 6.95 mg GAE/L and 304.36 ± 6.24 µg TE/g, respectively, similar to that fermented by EC1118 (418.27 ± 3.40 mg GAE/L 288.2 ± 7.9 µg TE/g). Zal1 exhibited the least amount of TP content and antioxidant activity; however, the volatility produced by Zal1 resulted in a plum wine with a distinct aroma.
在泰国北部，李子的种植历史悠久，并逐渐发展成为具有较长保质期的产品。在这项研究中，通过比较使用三种酵母（ var. 、Zal1 和 Lalvin EC1118）酿造李子酒的过程，对李子加工进行了分析。EC1118 的酒精含量最高（9.31%），与勃艮第（9.21%）相似，而 Zal1 在发酵 14 天后的酒精含量最低（8.07%）。 var. 发酵的李子酒总酚（TP）含量和抗氧化活性最高，分别为 469.84 ± 6.95mg GAE/L 和 304.36 ± 6.24µg TE/g，与 EC1118 发酵的李子酒相似（418.27 ± 3.40mg GAE/L 和 288.2 ± 7.9µg TE/g）。Zal1 的 TP 含量和抗氧化活性最低；然而，Zal1 产生的挥发性物质使李子酒具有独特的香气。
Zotero 插件