Analysis on Quality and Antioxidation during Spontaneous Fermentation of Jaboticaba Wine
To investigate the quality and characteristic aroma changes of jaboticaba wine under spontaneous fermentation,the physical and chemical properties,total phenolic content,in vitroantioxidant capacity and the dynamics of volatile substances were analyzed for different fermentation stages of jaboticaba wine.As the fermentation time increased,the alcohol content of jaboticaba wine was gradually increased,the total sugars were gradually decreased,and the total acid,total sulphur dioxide and free sulphur dioxide levels increased significantly in the first part of the fermentation and leveled off in the middle and last part.The total phenolic content,total antioxidant capacity and scavenging capacity of 1,1-phenyl-2-picrylhydrazyl radical(DPPH)were higher than before fermentation after 37 d of fermentation.The main volatile substances were esters,alcohols,acids and alkenes,and the variety of volatile substances increased at the end of fermentation compared to the original juice.The calculation of OAV and PCA showed that substances such as isoamyl alcohol and ethyl hexanoate were the main compounds providing flavor to jaboticaba wine.The physicochemical properties of jaboticaba wine were improved,the antioxidant activity was boosted,and characteristic aromas were imparted.
国家科技期刊平台
NSTL
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