嘉宝果酒自然发酵过程中品质及抗氧化分析

Analysis on Quality and Antioxidation during Spontaneous Fermentation of Jaboticaba Wine

为探究嘉宝果酒在自然发酵下的品质及特征香气变化,对不同发酵阶段嘉宝果酒的理化性质、总酚含量、体外抗氧化能力以及挥发性物质进行分析。结果表明,随着发酵时间的增加,嘉宝果酒酒精度逐步上升,总糖含量逐渐下降,总酸、总二氧化硫和游离二氧化硫含量在发酵前期显著升高,中后期趋于平稳。发酵37 d后嘉宝果酒的总酚含量、总抗氧化能力和清除DPPH能力均高于发酵前。主要挥发性物质由酯类、醇类、酸类、烯类组成,与原汁相比,发酵末期挥发性物质的种类增加。香气活度值(OAV)和主成分分析(PCA)结果表明,异戊醇、正己酸乙酯等是嘉宝果酒的主要风味化合物。自然发酵改善了嘉宝果酒的理化性质,提升了抗氧化活性,也赋予了特征性香气。

To investigate the quality and characteristic aroma changes of jaboticaba wine under spontaneous fermentation,the physical and chemical properties,total phenolic content,in vitro antioxidant capacity and the dynamics of volatile substances were analyzed for different fermentation stages of jaboticaba wine.As the fermentation time increased,the alcohol content of jaboticaba wine was gradually increased,the total sugars were gradually decreased,and the total acid,total sulphur dioxide and free sulphur dioxide levels increased significantly in the first part of the fermentation and leveled off in the middle and last part.The total phenolic content,total antioxidant capacity and scavenging capacity of 1,1-phenyl-2-picrylhydrazyl radical(DPPH)were higher than before fermentation after 37 d of fermentation.The main volatile substances were esters,alcohols,acids and alkenes,and the variety of volatile substances increased at the end of fermentation compared to the original juice.The calculation of OAV and PCA showed that substances such as isoamyl alcohol and ethyl hexanoate were the main compounds providing flavor to jaboticaba wine.The physicochemical properties of jaboticaba wine were improved,the antioxidant activity was boosted,and characteristic aromas were imparted.