Optimization of Fermentation Technology of Purple Potato Wine and Dynamic Changes of Anthocyanin and Color in Main Fermentation Period

LI Shuiling; ZHAO Hongqian; WANG Wenxiu; MA Qianyun; LIU Yaqiong; WU Jingjing; SUN Jianfeng

doi:10.13386/j.issn1002-0306.2020060151

Volume 42 Issue 17

Aug. 2021

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Science and Technology of Food Industry > 2021 > 42(17): 138-144. > DOI: 10.13386/j.issn1002-0306.2020060151

LI Shuiling, ZHAO Hongqian, WANG Wenxiu, et al. Optimization of Fermentation Technology of Purple Potato Wine and Dynamic Changes of Anthocyanin and Color in Main Fermentation Period[J]. Science and Technology of Food Industry, 2021, 42(17): 138−144. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020060151.

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Optimization of Fermentation Technology of Purple Potato Wine and Dynamic Changes of Anthocyanin and Color in Main Fermentation Period

1.
College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China
2.
Hongji Agricultural Science and Technology Development Co., Ltd., Zhangjiakou 075000, China,
3.
Hebei Province Potato Processing Technology Innovation Center, Zhangjiakou 076550, China

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Received Date: June 10, 2020
Available Online: July 08, 2021

Graphical Abstract

Abstract

Abstract

Using purple potato as raw material, on the basis of single factor, the fermentation parameters of purple potato wine were optimized by response surface methodology. The optimum fermentation parameters were as follows: the ratio of potato to flour was 1:0.6, the ratio of material to water was 1:1 (g/mL), the dosage of alpha-amylase was 8.5 U/g, the dosage of distiller's yeast was 0.45%, and the fermentation was carried out at 28 ℃ for 14 days. The purple potato wine obtained by this process has an alcohol content of 13.5%vol and anthocyanin content of 166.34 mg/mL. The wine was clear and transparent, purplish red, with moderate sweet and sour taste. The comprehensive sensory evaluation score was 90 points. The dynamic changes of anthocyanin and color in the main fermentation period were measured. The analysis showed that the anthocyanin in the purple potato wine increases first and then decreases, while the chroma decreases first and then tends to be flat, while the hue was opposite. The overall polymerization chromaticity and browning index showed a gradual upward trend. The experimental results provide theoretical basis for industrial production of purple potato wine.
- purple potato,
- Koji,
- fermentation,
- anthocyanin,
- alcohol

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References

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