Effect of Different Saccharomyces cerevisiae on Jun-Jujube Wine Fermentation Characteristics

被引：0

作者：

Zou B. ^{[1
]}

Xu Y. ^{[1
]}

Xiao G. ^{[1
]}

Wu J. ^{[1
]}

Yu Y. ^{[1
]}

Tang D. ^{[1
]}

Wen J. ^{[1
]}

机构：

[1] Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/ Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou

来源：

Journal of Food Science and Technology (China) | 2019年 / 37卷 / 02期

关键词：

Antioxidant; Fusel oil; Jun-jujube; Methanol; Saccharomyces cerevisiae;

D O I：

10.3969/j.issn.2095-6002.2019.02.010

中图分类号：

学科分类号：

摘要：

In order to study the effects of different yeasts on the fermentation characteristics of Jun-jujube wine, the changes of physicochemical indexes and antioxidant capacities of different kinds of Jun-jujube wine fermented by four Saccharomyces cerevisiae strains (BO213, EC1118, FX10 and RV002) during fermentation were studied by gas chromatography and spectrophotometry. The results showed that the total soluble solid content decreased during fermentation, while the alcohol content increased gradually, among which the alcohol content of RV002 was the fastest-growing group. After 10 days of fermentation, the alcohol content of BO213, EC1118, FX10, and RV002 increased to 11.05%, 11.68%, 10.84%, and 11.89%, respectively. No significant changes in pH values and total acid contents were observed during fermentation. At the end of fermentation, BO213 provided the lowest methanol content. The fusel oils in Jun-jujube wine mainly included n-propanol, isobutanol, and isoamyl alcohol, and isobutanol and isoamyl alcohol had the higher contents. The total fusel oil content increased firstly and then decreased during the fermentation process. At the end of fermentation, BO213 fermented Jun-jujube wine had the lowest total fusel oil content (268.6 mg/L). During the fermentation, there was no significant change in the total phenolic content, while the antioxidant capacities gradually increased, and the antioxidant capacities of different Saccharomyces cerevisiae fermented Jun-jujube wines were also different. BO213 fermented Jun-jujube wine had the highest antioxidant capacities. In summary, among the four Saccharomyces cerevisiae, BO213 produced the lowest methanol and fusel oil contents, and exerted the strongest antioxidant capacities, which was the most suitable for the fermentation of Jun-jujube wine. © 2019, Editorial Department of Journal of Food Science and Technology. All right reserved.

引用

页码：63 / 69

页数：6

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