Li Zhijie, Sun Kaishuo, Wang Yanyan, Yu Fang, Liu Zhiwen
School of Biological Engineering, Dalian Polytechnic University, Dalian 116034, China.
College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang 110866, China.
Foods. 2025 May 19;14(10):1804. doi: 10.3390/foods14101804.
The quality of persimmon wine is closely related to various compounds, including polysaccharides. Polysaccharides are an essential class of macromolecules that modulate the wine's chemical and physical characteristics by influencing the colloidal state or interacting with other compounds through non-covalent bonds. Polyphenols, on the other hand, exhibit antioxidant properties and effectively neutralize free radicals. This study employed Luotian sweet persimmons and Brassica napus (rapeseed) as core ingredients for producing functional fermented wine. Using GC-MS, rapeseed polysaccharides were subjected to trifluoroacetic acid hydrolysis and then derivatized via silylation for qualitative analysis of their monosaccharide composition. Molecular docking and molecular dynamics simulations were performed to provide molecular-level insights into the interactions between D-glucopyranose from rapeseed polysaccharides and quercetin, a polyphenol present in persimmon wine. The objective was to explore the binding mechanisms of these compounds during fermentation and to assess how these molecular interactions in-fluence the wine's flavor and stability. In addition, volatile flavor compounds in two types of persimmon wine (pure persimmon wine and oleoresin-enriched persimmon wine) were qualitatively and quantitatively analyzed using headspace solid-phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS). The results reveal that D-glucopyranose forms hydrogen bonds with quercetin, modulating its redox behavior and thereby enhancing the antioxidant capacity of persimmon wine. The results from four in vitro antioxidant assays, including DPPH, ABTS, FRAP, and vitamin C analysis, demonstrate that the addition of rapeseed flowers improved the antioxidant activity of persimmon wine. HS-SPME-GC-MS analysis revealed that esters, alcohols, and aldehydes were the primary components contributing to the aroma of persimmon wine. Persimmon wines with varying levels of oleoresin addition exhibited significant differences in the contents of key compounds, which subsequently influenced the aroma complexity and flavor balance. In conclusion, these findings provide reliable data and a theoretical foundation for understanding the role of rapeseed flower in regulating the aroma profile of persimmon wine. These findings also offer theoretical support for a deeper understanding of the fermentation mechanisms of persimmon wine while providing practical guidance to optimize production processes, ultimately improving both product flavor and stability. This study fills a critical academic gap in understanding microscopic molecular interactions during fermentation and offers a novel perspective for innovation in the fermented food industry.
柿子酒的品质与多种化合物密切相关，包括多糖。多糖是一类重要的大分子物质，通过影响胶体状态或通过非共价键与其他化合物相互作用来调节葡萄酒的化学和物理特性。另一方面，多酚具有抗氧化特性，能有效中和自由基。本研究采用罗田甜柿和油菜籽作为生产功能性发酵酒的核心原料。利用气相色谱-质谱联用仪（GC-MS），对油菜籽多糖进行三氟乙酸水解，然后通过硅烷化衍生化，对其单糖组成进行定性分析。进行分子对接和分子动力学模拟，以从分子水平深入了解油菜籽多糖中的D-吡喃葡萄糖与柿子酒中存在的一种多酚槲皮素之间的相互作用。目的是探索这些化合物在发酵过程中的结合机制，并评估这些分子相互作用如何影响葡萄酒的风味和稳定性。此外，采用顶空固相微萃取（SPME）结合气相色谱-质谱联用仪（GC-MS），对两种柿子酒（纯柿子酒和富含油树脂的柿子酒）中的挥发性风味化合物进行定性和定量分析。结果表明，D-吡喃葡萄糖与槲皮素形成氢键，调节其氧化还原行为，从而增强柿子酒的抗氧化能力。包括DPPH、ABTS、FRAP和维生素C分析在内的四项体外抗氧化试验结果表明，添加油菜花提高了柿子酒的抗氧化活性。顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）分析表明，酯类、醇类和醛类是构成柿子酒香气的主要成分。添加不同水平油树脂的柿子酒在关键化合物含量上存在显著差异，进而影响香气复杂性和风味平衡。总之，这些发现为理解油菜花在调节柿子酒香气特征中的作用提供了可靠数据和理论基础。这些发现也为更深入理解柿子酒的发酵机制提供了理论支持，同时为优化生产工艺提供了实践指导，最终改善产品风味和稳定性。本研究填补了在理解发酵过程中微观分子相互作用方面的关键学术空白，并为发酵食品行业的创新提供了新的视角。
