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Pretreatment methods affecting the color, flavor, bioactive compounds, and antioxidant activity of jujube wine
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2020-07-27 , DOI: 10.1002/fsn3.1793 Wenchao Cai 1, 2 , Fengxian Tang 1 , Chunhui Shan 1 , Qiangchuan Hou 2 , Zhendong Zhang 2 , Yun Dong 2 , Zhuang Guo 2
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2020-07-27 , DOI: 10.1002/fsn3.1793 Wenchao Cai 1, 2 , Fengxian Tang 1 , Chunhui Shan 1 , Qiangchuan Hou 2 , Zhendong Zhang 2 , Yun Dong 2 , Zhuang Guo 2
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In the case of wine production, the selection of optimal pretreatment methods and starter cultures are the 2 key points before fermentation. In this research, the fresh jujube was separately underwent alcoholic fermentation at 20°C with 3 different pretreatment methods (with peel, without peel, and juice) and 5 different starter cultures, respectively. Color analysis, electronic sense analysis, bioactive compound analysis, and antioxidant activity analysis combined with multivariate statistical analysis were applied to evaluated the effects of pretreatment methods and starter cultures on the overall quality of jujube wine. It was found that both pretreatment methods and starter cultures have effects on the quality of jujube wines, in which pretreatment methods have much more significant effects. The jujube wines fermented with different pretreatment methods were classified clearly by their overall quality, and that of the jujube wines fermented with peel was the best among all, since it can not only enhance the color and flavor quality of the wine, but also maximize the preservation of bioactive compounds and antioxidant activity of jujube for better consumer acceptance. This will provide a theoretical reference and application basis for the quality improvement of jujube wine.
中文翻译：
预处理方法对红枣酒色、香、生物活性物质及抗氧化活性的影响
就葡萄酒生产而言，选择最佳的预处理方法和发酵剂是发酵前的两个关键点。本研究将鲜枣分别采用3种不同的预处理方法（带皮、不带皮、榨汁）和5种不同的发酵剂，在20℃下进行酒精发酵。采用颜色分析、电子传感分析、生物活性成分分析、抗氧化活性分析等结合多因素统计分析，评价预处理方法和发酵剂对枣酒整体品质的影响。研究发现，预处理方法和发酵剂均对枣酒的品质产生影响，其中预处理方法的影响更为显着。不同预处理方法发酵的红枣酒的综合品质有明确的分类，其中以带皮发酵的红枣酒最好，它不仅能提高酒的色香味品质，而且能最大限度地提高酒的品质。保存红枣的生物活性化合物和抗氧化活性，以提高消费者的接受度。这将为枣酒品质提升提供理论参考和应用依据。
更新日期：2020-09-20
中文翻译：
预处理方法对红枣酒色、香、生物活性物质及抗氧化活性的影响
就葡萄酒生产而言，选择最佳的预处理方法和发酵剂是发酵前的两个关键点。本研究将鲜枣分别采用3种不同的预处理方法（带皮、不带皮、榨汁）和5种不同的发酵剂，在20℃下进行酒精发酵。采用颜色分析、电子传感分析、生物活性成分分析、抗氧化活性分析等结合多因素统计分析，评价预处理方法和发酵剂对枣酒整体品质的影响。研究发现，预处理方法和发酵剂均对枣酒的品质产生影响，其中预处理方法的影响更为显着。不同预处理方法发酵的红枣酒的综合品质有明确的分类，其中以带皮发酵的红枣酒最好，它不仅能提高酒的色香味品质，而且能最大限度地提高酒的品质。保存红枣的生物活性化合物和抗氧化活性，以提高消费者的接受度。这将为枣酒品质提升提供理论参考和应用依据。
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