Effects of Different Yeasts on Physicochemical Properties,Antioxidant Activity and Sensory Properties of Mulberry Wine
To determine the quality indexes of mulberry fruit wine fermented by different yeasts,in order to clarify the influence of different yeasts on the quality of mulberry fruit wine,and to provide a scientific basis for improving the quality of mulberry fruit wine.With fresh mulberry fruit as raw material,three kinds of fermentation yeast,namely Angel Xiangba complex functional bacteria fermentation,Angel active dry yeast BV818,and a composite fermentation of two kinds of yeast(1∶1),were selected to measure and analyze the quality indexes of mulberry fruit wine fermented by different yeasts,and then analyze the quality of mulberry fruit wine,so as to determine the suitable fermentation yeast.The alcohol content of the samples prepared by three kinds of yeast was above 11.30％vol.The DPPH clearance and ABTS+clearance in the complex fermentation group(MG)were 75.65％and 96.65％,and the total anthocyanin content was 64.10 mg/L,which were higher than those in the yeast BV818 fermentation group(BG).In addition,the total phenolic content and flavonoid content of the composite fermentation group(MG)wine sample were 2.28 mg/L and 1.98 mg/L,which were the highest among the three fermentation yeasts,and the total score of sensory evaluation was the highest among the three.Compared with single yeast fermentation,complex yeast fermentation is more suitable for mulberry wine fermentation,which will also be beneficial to the fermentation research of mulberry wine.
万方数据
维普
