Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China.
Molecules. 2024 Apr 29;29(9):2045. doi: 10.3390/molecules29092045.
Pre-fermentation treatment has an important impact on the color, aroma, taste, and other characteristics of fruit wine. To discover suitable pre-treatment techniques and conditions that yield strawberry wine of excellent quality, the influences of juice fermentation, pulp maceration, thermovinification, and enzymatic hydrolysis pre-treatments on the basic chemical composition, color, antioxidant capacity, and volatile organic compounds in strawberry wines were investigated. The results showed that the color, antioxidant properties, and volatile aroma of strawberry wines fermented with juice were different from those with pulp. Strawberry wines fermented from juice after 50 °C maceration had more desirable qualities, such as less methanol content (72.43 ± 2.14 mg/L) compared with pulp-fermented wines (88.16 ± 7.52 mg/L) and enzymatic maceration wines (136.72 ± 11.5 mg/L); higher total phenolic content (21.78%) and total flavonoid content (13.02%); enhanced DPPH (17.36%) and ABTS (27.55%) free radical scavenging activities; richer essential terpenoids and fatty acid ethyl esters, such as linalool (11.28%), ethyl hexanoate (14.41%), ethyl octanoate (17.12%), ethyl decanoate (32.49%), and ethyl 9-decenoate (60.64%); pleasant floral and fruity notes compared with juice-fermented wines macerated at normal temperatures; and a lighter color. Overall, juice thermovinification at 50 °C is a potential pre-treatment technique to enhance the nutrition and aroma of strawberry wine.
发酵前处理对果酒的色泽、香气、口感等特征有重要影响。为了探寻获得优质草莓酒的适宜预处理技术和条件，本研究考察了果汁发酵、果肉浸渍、热烫和酶解预处理对草莓酒基本化学成分、色泽、抗氧化能力和挥发性有机化合物的影响。结果表明，与果肉发酵相比，果汁发酵的草莓酒在色泽、抗氧化性能和挥发性香气上存在差异。50°C 下浸渍的果汁发酵的草莓酒具有更好的品质，例如甲醇含量（72.43±2.14 mg/L）低于果肉发酵的（88.16±7.52 mg/L）和酶解浸渍的（136.72±11.5 mg/L）；总酚含量（21.78%）和总黄酮含量（13.02%）更高；DPPH（17.36%）和 ABTS（27.55%）自由基清除活性增强；更丰富的萜烯类和脂肪酸乙酯，如芳樟醇（11.28%）、己酸乙酯（14.41%）、辛酸乙酯（17.12%）、癸酸乙酯（32.49%）和 9-癸烯酸乙酯（60.64%）；与正常温度下浸渍的果汁发酵相比，具有更宜人的花香和果香；以及更浅的色泽。总体而言，50°C 下的果汁热烫处理是一种增强草莓酒营养和香气的潜在预处理技术。
