Influence of Different Fermentation Methods on the Phenolics Content,Aroma Composition and Sensory Quality of Mulberry Wine
Mulberry wine was one of the popular fruit wines.Traditional brewing methods often led to severe degradation of active components,strong acidy,faint aroma in mulberry wine.In order to enhance the content of active components and improve the sensory quality of mulberry wine,four different brewing methods(traditional fermentation,frozen fruit fermentation,carbon dioxide(CO2)immersion fermentation,and CO2 immersion combined with frozen fruit fermentation)were studied and compared in terms of the physicochemical properties,phenolics content,aroma composition,and sensory quality of mulberry wine.The results indicated that,compared to the traditional brewing method,both frozen fruit fermentation and CO2 immersion combined with frozen fruit fermentation could reduced the acidity of the fruit wine,increased the content of phenolic substances and ester aroma compounds,thus improving the sensory quality of the mulberry wine.Among the various fermentation methods,the combination of CO2 immersion and frozen fruit fermentation yielded the best results.The mulberry wine produced through this method contained higher levels of cyanidin-3-O-glucoside(C3G),cyanidin-3-O-rutinoside(C3R),protocatechuic acid,chlorogenic acid,and quercetin,with elevated levels of ethyl acetate,ethyl butyrate,and ethyl malate,resulting in superior sensory qualities.In conclusion,CO2 immersion combined with frozen fruit fermentation is an excellent fermentation approach that can be employed for the production of mulberry wine.
different fermentation methodsmulberry winephenolic compoundsaroma componentssensory evaluation
万方数据
维普
