Effects of dual-yeast fermentation on the quality and antioxidant capacity of red kiwifruit wine
Using red kiwifruit as raw material,yeasts AU,MA,BV,FR as fermentation strains,red kiwifruit wine was obtained by inoculating dual-yeast strain(BV-FR,BV-MA,BV-AU,FR-MA,FR-AU,and MA-AU,respectively)(1∶1)fermentation,and the alcohol content,chromaticity,taste,odor indexes and antioxidant activities of wine were tested,and principal component analysis(PCA)and cluster analysis(CA)were performed based on the quality index.The results showed that the alcohol content(13.9％vol),a*value and umami aftertaste response value,and aromatic substances contents of the wine fermented by BV-AU were the highest,the defective aroma contents were the lowest.The 1,1-diphenyl-2-picrylhydrazyl(DPPH)free radical scavenging rate was 94.18％,it had certain antioxidant activity.The different wine samples fermented by different mixed yeasts could be effectively distinguished by PCA and CA based on quality indexes.In conclusion,the strain BV-AU could be preferred as a mixed strain for red ki-wifruit wine fermentation.
万方数据
维普
