The influence of yeast type and storage temperature on content of phenolic compounds, antioxidant activity, colour and sensory attributes of chokeberry wine

被引：19

作者：

Lachowicz, Sabina ^{[1
]}

Wojdylo, Aneta ^{[1
]}

Chmielewska, Joanna ^{[2
]}

Oszmianski, Jan ^{[1
]}

机构：

[1] Wroclaw Univ Environm & Life Sci, Fac Biotechnol & Food Sci, Dept Fruit Vegetable & Plant Nutraceut Technol, 37 Chelmonskiego St, PL-51630 Wroclaw, Poland

[2] Wroclaw Univ Environm & Life Sci, Fac Biotechnol & Food Sci, Dept Fermentat & Cereal Technol, 37 Chelmonskiego St, PL-51630 Wroclaw, Poland

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2017年 / 243卷 / 12期

关键词：

Chokeberry; Fruit wine; Yeast; Polyphenol compounds; Antioxidant activity; L; VAR; KAMTSCHATICA; RED WINES; POLYPHENOLIC PROFILE; BIOACTIVE COMPOUNDS; INDUSTRIAL USE; ANTHOCYANINS; FERMENTATION; PREDICTION; PARAMETERS; CULTIVARS;

D O I：

10.1007/s00217-017-2922-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this study was to investigate the influence of various Saccharomyces cerevisiae and Saccharomyces bayanus on the content of phenolic compounds (UPLC-PDA-FL), antioxidant activity (ABTS and FRAP), colour (CIEL*a*b*) and sensory attributes of chokeberry wine. The pH, content of sugar, polyphenols, total acidity, colour, and antioxidant activity were evaluated in chokeberry must, wine after fermentation, and wine after 10 months of storage at 4 and 25 A degrees C. High contents of polyphenol compounds and antioxidant activity were obtained in chokeberry wine after storage at 4 A degrees C. The colour and sensory attributes of these wines were intensively red, attractive and accepted by the consumer. The temperature during storage significantly influenced increase in the quality of the products. However, the different types of yeasts used to ferment chokeberry wine did not significantly affect the bioactive compounds, antioxidant activity or colour of chokeberry wine.

引用

页码：2199 / 2209

页数：11

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