Xu Binyan, Yang Xueshan, Zhao Jie, Yu Baihan, Li Jiaxin, Zhu Xia
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu, China.
Food Chem X. 2024 Dec 24;25:102128. doi: 10.1016/j.fochx.2024.102128. eCollection 2025 Jan.
In this study, a mixed fermentation strategy using grape-blended pear juice co-inoculated with 346 and ES488 was used to characterize the modifications of the flavor and antioxidant activity of Zaosu pear-Merlot grape alcoholic beverage. The optimum fermentation parameters identified using a fuzzy mathematical sensory evaluation model were an initial pH of 4.22, a ratio of 346 and ES488 inoculated 1.13:1, sequential inoculation time 47.02 h and making temperature 19 °C. The optimal mixed fermentation increased the content of terpenes and ethyl esters in pear-grape beverage by 16.5 % and 11.2 % respectively, enhancing floral and fruity aromas and attaining the highest sensory score. Due to the accumulation of flavonoid, anthocyanin, and phenol, the optimized alcoholic beverage exhibited the highest DPPH (97.6 %) and OH (93.3 %) radical scavenging rate as well as iron ion reducing power (3.25), which is conducive to extending the shelf life of beverages.
在本研究中，采用混合发酵策略，将346和ES488共同接种于葡萄混合梨汁中，以表征早酥梨-美乐葡萄酒精饮料的风味和抗氧化活性变化。使用模糊数学感官评价模型确定的最佳发酵参数为初始pH值4.22、346和ES488接种比例1.13:1、顺序接种时间47.02小时和发酵温度19℃。最佳混合发酵使梨-葡萄饮料中的萜烯类和乙酯类含量分别提高了16.5%和11.2%，增强了花香和果香，并获得了最高的感官评分。由于黄酮类、花青素和酚类的积累，优化后的酒精饮料表现出最高的DPPH（97.6%）和OH（93.3%）自由基清除率以及铁离子还原能力（3.25），这有利于延长饮料的保质期。
