Optimization of Fermentation Process of Grapefruit  Whole Fruit Wine and Analysis of Its Antioxidant Activity and Volatile Components

TAN Minhua; ZHANG Qiaoyuan; YU Limei; ZENG Xiaofang; CHEN Haiguang

doi:10.13386/j.issn1002-0306.2020110155

Volume 42 Issue 13

Jun. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(13): 149-155. > DOI: 10.13386/j.issn1002-0306.2020110155

TAN Minhua, ZHANG Qiaoyuan, YU Limei, et al. Optimization of Fermentation Process of Grapefruit Whole Fruit Wine and Analysis of Its Antioxidant Activity and Volatile Components[J]. Science and Technology of Food Industry, 2021, 42(13): 149−155. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020110155.

Citation:

PDF (1228 KB)

Optimization of Fermentation Process of Grapefruit Whole Fruit Wine and Analysis of Its Antioxidant Activity and Volatile Components

TAN Minhua^{1, 2,},
ZHANG Qiaoyuan³,
YU Limei^{1, 2, ,},
ZENG Xiaofang¹,
CHEN Haiguang^{1, 2}

1.
College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
2.
Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
3.
Integrated Technology Center of Dongguan Customs, Dongguan 523073

More Information

Received Date: November 17, 2020
Available Online: May 10, 2021

Graphical Abstract

Abstract

Abstract

Fresh grapefruit was used as raw material to brew fruit wine, and the effects of sugar content, potassium bisulfite amount, yeast inoculation amount and initial pH on the volume fraction of ethanol in grapefruit wine were studied. The brewing process of grapefruit wine was optimized by orthogonal design method, and its antioxidant activity and aroma components were determined. The results showed that the optimal fermentation parameters of grapefruit wine were 22% sugar content, 40 mg/L potassium bisulfite, 1.0% yeast inoculation, and initial pH4.0. Under this technological condition, the alcohol content of grapefruit wine was 14.4%vol. With the extension of fermentation time, the in vitro antioxidant activity of grapefruit wine gradually decreased, and the DPPH free radical scavenging rate and iron ion reduction ability decreased by 5.01% and 13.99 mmol Fe²⁺/L, respectively. A total of 23 aroma substances were detected in grapefruit wine, of which esters accounted for about 1/2 of the total aroma substances, including phenethyl alcohol, ethyl n-hexanoate, 3-methyl-1-butanol acetate, acetic acid, caprylic acid ethyl ester, linalool, and ethyl caprate, etc. This experiment optimizes the brewing process of the whole grapefruit wine, and provides a reference for the industrial production of Guanxi Miyou honey grapefruit wine.
- grapefruit,
- fruit wine,
- oxidation activity,
- volatile components,
- fermentation process

FullText(HTML)

References (32)

References

[1]	张珅, 张翼翔, 叶洪, 等. 热处理对采后琯溪蜜柚果实汁胞粒化的影响及其与细胞壁代谢的关系[J/OL]. 食品科学: 1-12[2021-04-09]. http://kns.cnki.net/kcms/detail/11.2206.TS.20201120.1552.126.html.
[2]	游玉明. 柚子果酒快速陈酿技术的研究[D]. 重庆: 西南大学, 2009.
[3]	Wei H, He C, Zhang S, et al. Effects of four storage conditions on the sugar content, acidity, and flavor of “Guanxi” honey pomelo[J]. Journal of Food Processing and Preservation,2021,45(1):1−11.
[4]	郭巍. 葡萄酒促进人体健康的证据和机制[J]. 河南教育学院学报(自然科学版),2015,24(4):87−89.
[5]	王孝荣, 罗佳丽, 潘年龙, 等. 草莓果酒酿造工艺的优化及其香气成分分析[J]. 食品科学,2014,35(7):196−201. doi: 10.7506/spkx1002-6630-201407039
[6]	王静. 平菇柚子混合发酵酒的研制[D]. 长春: 吉林农业大学, 2014.
[7]	Olea-Azar C, Agosin E, Fuentes J, et al. Chemical and biological properties of phenolics in wine: analytical determinations and health benefits[J]. Current Organic Chemistry,2017,21(4):357−367. doi: 10.2174/1385272821666161110112514
[8]	German J B, Walzem R L. The health benefits of wine[J]. Annual Review of Nutrition,2000,20(1):561−593. doi: 10.1146/annurev.nutr.20.1.561
[9]	Cao G, Prior R L. Red wine in moderation: Potential health benefits independent of alcohol[J]. Nutrition in Clinical Care,2010,3(2):76−82.
[10]	Namkung W, Thiagarajah J R, Phuan P W, et al. Inhibition of Ca²⁺-activated Cl- channels by gallotannins as a possible molecular basis for health benefits of red wine and green tea[J]. The FASEB Journal,2010,24(11):4178−4186. doi: 10.1096/fj.10-160648
[11]	樊伟. 啤酒营养与健康的研究进展[J]. 中外酒业·啤酒科技,2020(1):9−14.
[12]	庞惟俏, 姜雪, 郭德军. 野生蓝莓果汁及其发酵果酒挥发性成分分析[J]. 中国酿造,2017,36(1):180−185.
[13]	Khalil M N A, Farghal H H, Farag M A. Outgoing and potential trends of composition, health benefits, juice production and waste management of the multi-faceted grapefruitCitrus Chi paradisi: A comprehensive review for maximizing its value[J]. Crit Rev Food Sci Nutr,2020:1−22.
[14]	于辉, 钟显昌. 番石榴果酒的研制[J]. 中国酿造,2008(13):98−100.
[15]	Kilani S, Ben Ammar R, Bouhlel I, et al. Investigation of extracts from (Tunisian) Cyperus rotundus as antimutagens and radical scavengers[J]. Environ Toxicol Pharmacol,2005,20(3):478−84. doi: 10.1016/j.etap.2005.05.012
[16]	Benzie I , Strain J J . The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay[J]. Analytical Biochemistry,1996,239(1):70−76. doi: 10.1006/abio.1996.0292
[17]	于斌, 陈娟, 张世鹏, 等. 沙果果酒发酵工艺优化及抗氧化活性的研究[J]. 中国酿造,2020,39(1):142−145. doi: 10.11882/j.issn.0254-5071.2020.01.027
[18]	王娅玲, 李维峰, 郭芬, 等. 木奶果果酒加工工艺优化[J]. 食品工业科技,2020,41(15):188−191, 197.
[19]	李安, 刘小雨, 张惟广. 发酵及贮藏条件对蓝莓果酒花色苷稳定性的影响及其抗氧化性研究[J]. 中国酿造,2020,39(2):146−151. doi: 10.11882/j.issn.0254-5071.2020.02.027
[20]	卫春会, 郑自强, 郭燕, 等. 橄榄果酒的研制及其风味物质分析[J]. 现代食品科技,2020,36(12):234−242,313.
[21]	郑淑丹, 陈钢, 阙发秀, 等. 脐橙全果酒发酵工艺优化及其与脐橙果汁酒风味物质的对比分析[J]. 食品科学,2019,40(10):171−177. doi: 10.7506/spkx1002-6630-20181011-090
[22]	梁慧, 卜坚珍, 冯卫华, 等. 蓝莓果酒的工艺优化及其抗氧化活性研究[J]. 河南化工,2020,37(7):21−25.
[23]	聂中良, 徐玉巧, 刘江, 等. 野生火棘果酒酿造方法研究[J]. 食品研究与开发,2018,39(24):104−108. doi: 10.3969/j.issn.1005-6521.2018.24.017
[24]	梁敏, 包怡红. 蓝靛果酒发酵工艺优化及发酵过程对花色苷的影响[J]. 食品科学,2018,39(10):151−157. doi: 10.7506/spkx1002-6630-201810024
[25]	Morata A, Gómez-Cordovés M C, Colomo B, et al. Pyruvic acid and acetaldehyde production by different strains ofSaccharomyces cerevisiae: Relationship with vitisin A and B formation in red wines[J]. Journal of Agricultural & Food Chemistry,2003,51(25):7402.
[26]	冯彬. 桑葚蜜酒生产工艺优化、抗氧化活性研究及品质分析[D]. 晋中: 山西农业大学, 2019.
[27]	宋艺君, 郭涛, 刘世军, 等. 响应面法优化黄精-大枣果酒发酵工艺及其抗氧化活性[J]. 食品工业科技,2021,42(1):156−161.
[28]	段秋霞, 李定金, 段振华, 等. 红心火龙果酒贮藏过程中抗氧化活性变化的研究[J]. 食品研究与开发,2020,41(24):43−49.
[29]	王丹, 赵康云, 薛虎贵, 等. 啤酒糟苹果醋不同发酵阶段挥发性香气成分及抗氧化性变化分析[J]. 中国酿造,2020,39(9):136−141. doi: 10.11882/j.issn.0254-5071.2020.09.026
[30]	万景瑞, 蒋鹏飞, 史冠莹, 等. 三种发酵酒活性成分、抗氧化活性及其香气成分对比分析[J]. 食品工业科技,2020,41(21):253−260, 265.
[31]	康明丽, 潘思轶, 范刚, 等. 柑橘果酒酿造过程中挥发性风味化合物的变化[J]. 食品科学,2015,36(18):155−161. doi: 10.7506/spkx1002-6630-201518028
[32]	杜妹玲, 张秀玲, 范丽莉, 等. 蓝靛果酒带渣发酵工艺的优化及其香气分析[J]. 食品工业科技,2020,41(5):136−144, 150.

Supplements (0)

Cited By

Cited by

Periodical cited type(2)

1.	谭婉静，张笑薇，白泓，李晓凤，余以刚，肖性龙. 丁香油与月桂酸对金黄色葡萄球菌的协同抑制作用. 现代食品科技. 2022(02): 278-285+265 .
2.	于航，王海默，钟世勋，吕月琴，刘兆胜，孙汝江. 抗菌肽APSH-07与抗生素对常见致病菌的体外协同抗菌效果研究. 饲料工业. 2021(16): 22-26 .