Precipitate Composition Identification and Stability Improvement of Fermented Goji Berry Wine

LI Na; REN Jie; WANG Liwei; JIAN Aijun; WANG Chunguang; ZHANG Bolin; WANG Xiaonan

doi:10.13386/j.issn1002-0306.2022020003

Volume 44 Issue 2

Jan. 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(2): 41-50. > DOI: 10.13386/j.issn1002-0306.2022020003

LI Na, REN Jie, WANG Liwei, et al. Precipitate Composition Identification and Stability Improvement of Fermented Goji Berry Wine[J]. Science and Technology of Food Industry, 2023, 44(2): 41−50. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022020003.

Citation:

PDF (2069 KB)

Precipitate Composition Identification and Stability Improvement of Fermented Goji Berry Wine

1.
Beijing Key Laboratory of Forest Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
2.
State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China

More Information

Received Date: February 09, 2022
Available Online: November 20, 2022

Graphical Abstract

Abstract

Abstract

Fermented goji wine (FGW) has rich nutrients, unique flavor and broad market prospects, but it is easy to precipitate in the shelf life, which affects the preference of consumers. In this study, the composition of precipitates in FGW was studied by physical and chemical methods, and the effects of different clarifiers (bentonite, gelatin, egg white powder and protease) on the chemical composition and stability of FGW were explored. The results showed that the precipitates mainly included proteins (24%~34%), organic acids (22%~28%), polysaccharides (15%~23%). Different kinds of clarifiers had varied effects on the main components of FGW precipitation. Bentonite could reduce the content of proteins, among which, the protein content of goji wine treated with bentonite NC decreased by 28.13% compared with the control group. While gelatin could reduce the contents of organic acids and polysaccharides, and the polysaccharide content of goji wine treated with gelatin W decreased to 53.84% of the initial control. The effect of adding gelatin clarifier was the most suitable choice, which could reduce the precipitation contents and improve the stability of FGW.
- fermented goji wine,
- precipitation,
- clarifiers,
- stability

FullText(HTML)

References (42)

References

[1]	ZHENG F M, ZHANG H, TEH S S, et al. Goji berries as a potential natural antioxidant medicine: An insight into their molecular mechanisms of action[J]. Oxidative Medicine and, Cellular Longevity,2019,2019(1):1−9.
[2]	于红, 彭珍, 黄涛, 等. 高活性益生菌发酵枸杞粉的真空冷冻干燥工艺优化[J]. 食品科学,2019,40(20):255−260. [YU H, PENG Z, HUANG T, et al. Optimization of vacuum freeze drying for preparation of fermented goji berry (Lycium barbarum L.) powder with probiotics[J]. Food Science,2019,40(20):255−260.
[3]	ABUDUAIBIFU A, TAMER CE. Evaluation of physicochemical and bioaccessibility properties of goji berry kombucha[J]. Journal of Food Processing and Preservation,2019:e14077.
[4]	宋瑞龙, 王紫薇, 章海风. 黑枸杞与红枸杞营养及活性成分比较[J]. 美食研究,2021,38(1):4. [SONG R L, WANG Z W, ZHANG H F. Comparison of nutrition and active components between black wolfberry and red wolfberry[J]. Journal of Researches on Dietetic Science and Culture,2021,38(1):4.
[5]	耿嘉钰, 程焕, 张惠玲. 枸杞酒酿造过程中的酚酸降解规律[J]. 食品与发酵工业,2021,47(5):79−85. [GENG J Y, CHENG H, ZHANG H L. Study on the degradation of phenolic acid during brewing of Lycium barbarum wine[J]. Food and Fermentation Industries,2021,47(5):79−85.
[6]	李亚辉, 邹丹丹, 梁颖, 等. 枸杞果酒澄清工艺优化及其稳定性研究[J]. 食品研究与开发,2020,41(4):118−124. [LI Y H, ZOU D D, LIANG Y, et al. Optimization of clarification conditions of goji berry wine and study of it's stability[J]. Food Research and Development,2020,41(4):118−124.
[7]	赵苗苗, 赵智慧, 董建方, 等. 枸杞酒酿酒酵母的选育及其产香性能分析[J]. 食品与发酵工业,2022,48(18):155−161. [ZHAO M M, ZHAO Z H, DONG J F, et al. Selection and breeding of Saccharomyces cerevisiae for wolfberry wine and analysis of its flavour-producing properties[J]. Food and Fermentation Industries,2022,48(18):155−161. doi: 10.13995/j.cnki.11-1802/ts.030665
[8]	曾慧, 姜倩, 戴燕玲, 等. 甜橙果酒澄清技术研究[J]. 中国酿造,2020,39(2):169−172. [ZENG H, JIANG Q, DAI Y L, et al. Clarification technology of sweet orange wine[J]. China Brewing,2020,39(2):169−172.
[9]	李新榜, 张瑛莉, 范永峰. 葡萄酒澄清和稳定工艺理论与实践探讨[J]. 中外葡萄与葡萄酒,2011(1):57−62. [LI X B, ZHANG Y L, FAN Y F. Discussion on the theory and practice of wine clarification and stabilization technology[J]. Sino-Overseas Grapevine & Wine,2011(1):57−62.
[10]	吴桂君. 发酵型枸杞酒中沉淀物及成分的鉴定研究[J]. 中小企业管理与科技(下旬刊),2012(6):322−323. [WU G J. Identification of precipitate and components in fermented Lycium barbarum wine[J]. Management & Technology of SME,2012(6):322−323.
[11]	朱银龙, 周学义, 陈彦辉, 等. 枸杞鲜果与干果发酵酒酒渣成分分析对比研究[J]. 酿酒,2021,48(3):93−95. [ZHU Y L, ZHOU X Y, CHEN Y H, et al. Analysis and comparative study on the components of wine-making pomace from fresh and natural dried goji fruit[J]. Liquor Making,2021,48(3):93−95.
[12]	REN J, WANG S, NING Y, et al. The impact of over-maturation on the sensory and nutritional quality of gouqi (Chinese wolfberry) wine[J]. Journal of the Institute of Brewing,2017,124(1):57−67.
[13]	GOLDRING J. Measuring protein concentration with absorbance, lowry, bradford coomassie blue, or the smith bicinchoninic acid assay before electrophoresis: Methods and protocols[M]. 2019.
[14]	DUBOIS M, GILLES K A, HAMILTON K, et al. Colorimetric method for determination of sugars and related substances[J]. Analytical Chemistry,1956,28(3):350−356. doi: 10.1021/ac60111a017
[15]	ATANACKOVIC M, PETROVIC A, JOVIC S, et al. Influence of winemaking techniques on the resveratrol content, total phenolic content and antioxidant potential of red wines[J]. Food Chemistry,2012,131(2):513−518. doi: 10.1016/j.foodchem.2011.09.015
[16]	魏铭, 顾盼, 李程洁, 等. 高效液相色谱法测定笃斯越桔制品中7种有机酸的含量[J]. 中国酿造,2014(11):145−148. [WEI M, GU P, LI C J, et al. Determination of seven organic acids in Vaccinium uliginosum products by HPLC[J]. China Brewing,2014(11):145−148. doi: 10.11882/j.issn.0254-5071.2014.11.033
[17]	AXELSSON M D, RODUSHKIN I. Determination of major and trace elements in sphalerite using laser ablation double focusing sector field ICP-MS[J]. Journal of Geochemical Exploration,2001,72(2):81−89. doi: 10.1016/S0375-6742(00)00166-7
[18]	范艳丽, 田晓菊. 壳聚糖、皂土对枸杞酒澄清效果和稳定作用研究[J]. 酿酒科技,2010(6):60−62. [FAN Y L, TIAN X J. Study on the clarifying effects and the stabilizing effects of chitosan and bentonite on medlar wine[J]. Liquor-Making Science & Technology,2010(6):60−62. doi: 10.13746/j.njkj.2010.06.030
[19]	周洋, 徐志勇, 丁娟, 等. 几种下胶材料对桃红葡萄酒热稳定性及质量的影响[J]. 酿酒科技,2012(11):87−90. [ZHOU Y, XU Z Y, DING J, et al. Effects of different kinds of clarifying substances on heat stability and the quality of rose grape wine[J]. Liquor-Making Science & Technology,2012(11):87−90.
[20]	毛海峰, 刘毓超, 王亮, 等. 枸杞蜂蜜酒的澄清及稳定性研究[J]. 酿酒,2020,47(2):80−84. [MAO H F, LIU Y C, WANG L, et al. Study on clarification and stability of honey medlar wine[J]. Liquor Making,2020,47(2):80−84.
[21]	张宁波, 徐文磊, 张军翔. 澄清剂和温度对赤霞珠葡萄酒澄清效果的影响[J]. 食品工业科技,2019,40(10):87−92. [ZHANG N B, XU W L, ZHANG J X. Effects of clarifying agent and temperature on clarification of Cabernet sauvignon wine[J]. Science and Technology of Food Industry,2019,40(10):87−92.
[22]	赵芸, 张连慧, 应欣, 等. 不同亲水胶体对芒果汁饮料稳定性的影响[J]. 粮油食品科技,2020,28(4):54−58. [ZHAO Y, ZHANG L H, YING X, et al. Influence of different hydrophilic-colloid on the stability of mango juice beverage[J]. Science and Technology of Cereals, Oils and Foods,2020,28(4):54−58.
[23]	陆晓滨, 赵祥忠, 刘庆军. 发酵型枸杞酒澄清技术研究[J]. 酿酒,2003(5):79−81. [LU X B, ZHAO X Z, LIU Q J. Study on clarification technology of fermentation Chinese wolfberry wine[J]. Liquor Making,2003(5):79−81.
[24]	刘延琳, 惠竹梅, 张予林, 等. 枸杞鲜果与干果发酵酒成分分析对比研究[J]. 中国食品学报,2004(3):62−65. [LIU Y L, HUI Z M, ZHANG Y L, et al. Comparative study on composition analysis of fermented wine from fresh fruit and dried fruit of Lycium barbarum[J]. Journal of Chinese Institute of Food Science and Technology,2004(3):62−65. doi: 10.3969/j.issn.1009-7848.2004.03.013
[25]	FOCEA M C, LUCHIAN C E, MOROSANU A M, et al. Content of metals and organic acids from experimental sparkling white wine[J]. Chemistry of Natural Compounds,2017,9(9):2−7.
[26]	YUAN G, REN J, OUYANG X, et al. Effect of raw material, pressing and glycosidase on the volatile compound composition of wine made from goji berries[J]. Molecules,2016,21(10):1−27.
[27]	WATERS E J, ALEXANDER G, MUHLACK R, et al. Preventing protein haze in bottled white wine[J]. Australian Journal of Grape & Wine Research,2010,11(2):215−225.
[28]	KALLITHRAKA S, SALACHA M I, TZOUROU I. Changes in phenolic composition and antioxidant activity of white wine during bottle storage: Accelerated browning test versus bottle storage[J]. Food Chemistry,2009,113(2):500−505. doi: 10.1016/j.foodchem.2008.07.083
[29]	ZAFRILLA P, MORILLAS J, MULERO J, et al. Changes during storage in conventional and ecological wine: Phenolic content and antioxidant activity[J]. Journal of Agricultural and Food Chemistry,2003,51(16):4694−4700. doi: 10.1021/jf021251p
[30]	孙东方. 金属元素对葡萄酒稳定性的影响[J]. 酿酒科技,2005(4):75−77. [SUN D F. Effect of metal elements on wine stability[J]. Liquor-Making Science & Technology,2005(4):75−77. doi: 10.3969/j.issn.1001-9286.2005.04.019
[31]	郑建中, 刘文忠, 杜玉斌. 皂土在葡萄酒中的应用[J]. 中外葡萄与葡萄酒,2001(6):55−56. [ZHENG J Z, LIU W Z, DU Y B. Application of bentonite in wine[J]. Sino-Overseas Grapevine & Wine,2001(6):55−56.
[32]	张海涛, 王燕, 杨平平. 苹果酒澄清工艺研究进展[J]. 山东食品发酵,2015(3):42−45. [ZHANG H T, WANG Y, YANG P P. Research progress of apple wine clarification technology[J]. Shandong Food Ferment,2015(3):42−45.
[33]	冉娜, 徐彬, 雷湘兰, 等. 不同澄清剂在龙眼果酒中的澄清效果及稳定性研究[J]. 食品工业科技,2016,37(2):287−295. [RAN N, XU B, LEI X L, et al. Study on the clarification agent in longyan wine of different clarification and stability[J]. Science and Technology of Food Industry,2016,37(2):287−295.
[34]	杨春哲, 冉艳红. 果酒稳定性综述[J]. 中国酿造,2000(3):9−13. [YANG C Z, RAN Y H. Review on stability of fruit wine[J]. China Brewing,2000(3):9−13.
[35]	张国栋, 陈芳玮, 胡博然. 不同澄清剂对植物性配制酒澄清效果的比较[J]. 酿酒科技,2014(7):65−68. [ZHANG G D, CHEN F W, HU B R. Comparison of the clarifying effects of different clarifier to plant-based liqeuor[J]. Liquor-Making Science & Technology,2014(7):65−68. doi: 10.13746/j.njkj.2014.0099
[36]	SLUYTER S C V, MCRAE J M, FALCONER R J, et al. Wine protein haze: Mechanisms of formation and advances in prevention[J]. Journal of Agricultural and Food Chemistry,2015,63(16):4020−4030. doi: 10.1021/acs.jafc.5b00047
[37]	DUFRECHOU M, VERNHET A, ROBLIN P, et al. White wine proteins: How does the pH affect their conformation at room temperature?[J]. Langmuir the Acs Journal of Surfaces & Colloids,2013,29(33):10475−10482.
[38]	JAECKELS N, TENZER S, MEIER M, et al. Influence of bentonite fining on protein composition in wine[J]. LWT-Food Science & Technology,2017,75(1):335−343.
[39]	祁海平, 崔凯凯, 闫志农, 等. 4种常用澄清剂对黑苦荞饮料品质的影响[J]. 食品科学,2012(23):133−137. [QI H P, CUI K K, YAN Z N, et al. Effects of four commonly used clarifiers on the quality of black tartary buckwheat beverage[J]. Food Science,2012(23):133−137.
[40]	张妮, 肖作兵, 牛云蔚, 等. 三种常用澄清剂对樱桃酒澄清效果的影响[J]. 食品工业,2012(1):25−28. [ZHANG N, XIAO Z B, NIU Y W, et al. Effects of three commonly used clarifiers on the clarification effect of cherry wine[J]. The Food Industry,2012(1):25−28.
[41]	Y HAN, DU J, Y WANG. Effect of bentonite and calcium chloride on apple wine[J]. Journal of the Science of Food and Agriculture,2021,102(1):425−433.
[42]	王蔚瑜, 周雪松, 钟秀娟, 等. 利用Turbiscan Lab分散稳定性分析仪研究灭菌型褐色饮料稳定性[J]. 中国食品添加剂,2016(2):137−140. [WANG W Y, ZHOU X S, ZHONG X J, et al. Study on the stability of sterilized brown beverage by Turbiscan Lab dispersion stability analyzer[J]. China Food Additives,2016(2):137−140.

Supplements (0)

Cited By

Cited by

Periodical cited type(15)

1.	黄素艳，曹荣，刘楠，孙永，周德庆，王珊珊. 提取方式对微拟球藻蛋白理化性质和功能特性的影响. 食品工业科技. 2025(01): 87-96 . 本站查看
2.	张梦桦，田青，惠明，张首玉. 甘薯蛋白的提取工艺优化及其性质研究. 中国调味品. 2025(02): 220-228 .
3.	朱运坤，杨敏，赵仲凯，杨洁，王亮，张民伟. 核桃蛋白提取方法研究进展. 食品安全质量检测学报. 2024(08): 107-113 .
4.	薛建娥，王英翰，洪金明，尹志，王奕凡，白建. 响应面优化核桃蛋白的提取及性质研究. 食品工业. 2024(05): 49-54 .
5.	吴萍，周际松，邓乾春，董娟，金伟平，尚伟，刘昌盛，彭登峰. 核桃蛋白的结构、营养价值、制备、功能特性及在食品中的应用. 食品科学. 2024(15): 329-337 .
6.	缪福俊，李文玕，刘润民，王高升，郭刚军，宁德鲁. 澳洲坚果分离蛋白的酶法纯化工艺优化及功能特性分析. 中国油脂. 2024(08): 64-68 .
7.	孙娜. 微生物发酵核桃粕在食品生产中的应用. 食品工业. 2024(08): 152-156 .
8.	朱志远，许石骏，黄子渝，耿树香，宁德鲁，叶永丽，孙秀兰. 挤压工艺对核桃蛋白高水分挤压组织化特性影响. 中国粮油学报. 2024(08): 105-113 .
9.	黄思，张霞，牟泓羽，吴宽，马志星，凌云，赵存朝. 贯筋藤酶解核桃分离蛋白及其体内抗疲劳作用. 食品工业科技. 2024(22): 305-313 . 本站查看
10.	宋露露，李云飞，刘鑫源，徐睿绮，郑郭芳，秦楠. 阿胶中驴血清白蛋白的提取纯化、功能特性及抗氧化活性分析. 食品工业科技. 2024(23): 179-188 . 本站查看
11.	刘战霞，李斌斌，赵月，魏长庆，付旖旎，王霆，吴洪斌，付熙哲. 核桃蛋白/肉苁蓉多糖稳定白藜芦醇Pickering乳液的制备及其稳定性. 食品科学. 2024(23): 2328-2334 .
12.	张斌，李聪方，杨莉，马芳，马子尧，王立杰，葛梦尧，董娟. 亚麻籽胶糖基化改性核桃蛋白及性质分析. 中国粮油学报. 2024(12): 88-96 .
13.	龚频，岳山，王小娟，杨文娟，姚文博，陈福欣. 酶法制备蛹虫草多肽工艺优化及其体外抗氧化活性研究. 陕西科技大学学报. 2023(05): 50-56 .
14.	王露露，明佳佳，杨涛，徐晨凤，肖园园，张驰，邓伶俐，商龙臣. 基于神经网络和响应面法对比优化富硒绿豆芽蛋白提取工艺研究. 食品与发酵工业. 2023(24): 148-155 .
15.	刘聪，尹乐斌，邹文广，罗雪韵，杨学为. 响应面法优化辣椒籽蛋白提取工艺及其功能性质研究. 邵阳学院学报(自然科学版). 2023(06): 78-87 .