Comprehensive Analysis of Physicochemical Properties and Volatile Compounds in Different Strawberry Wines under Various Pre-Treatments

文献类型： 外文期刊

第一作者： Lv, Zhenzhen

作者： Lv, Zhenzhen;Liu, Hui;Yang, Wenbo;Zhang, Qiang;Chen, Dalei;Jiao, Zhonggao;Liu, Jiechao

作者机构：

关键词： pre-fermentation; maceration; thermovinification; enzymatic hydrolysis; physicochemical properties; volatile aroma compositions

期刊名称：MOLECULES （ 影响因子：4.6； 五年影响因子：4.9 ）

ISSN：

年卷期： 2024 年 29 卷 9 期

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收录情况： SCI

摘要： Pre-fermentation treatment has an important impact on the color, aroma, taste, and other characteristics of fruit wine. To discover suitable pre-treatment techniques and conditions that yield strawberry wine of excellent quality, the influences of juice fermentation, pulp maceration, thermovinification, and enzymatic hydrolysis pre-treatments on the basic chemical composition, color, antioxidant capacity, and volatile organic compounds in strawberry wines were investigated. The results showed that the color, antioxidant properties, and volatile aroma of strawberry wines fermented with juice were different from those with pulp. Strawberry wines fermented from juice after 50 degrees C maceration had more desirable qualities, such as less methanol content (72.43 +/- 2.14 mg/L) compared with pulp-fermented wines (88.16 +/- 7.52 mg/L) and enzymatic maceration wines (136.72 +/- 11.5 mg/L); higher total phenolic content (21.78%) and total flavonoid content (13.02%); enhanced DPPH (17.36%) and ABTS (27.55%) free radical scavenging activities; richer essential terpenoids and fatty acid ethyl esters, such as linalool (11.28%), ethyl hexanoate (14.41%), ethyl octanoate (17.12%), ethyl decanoate (32.49%), and ethyl 9-decenoate (60.64%); pleasant floral and fruity notes compared with juice-fermented wines macerated at normal temperatures; and a lighter color. Overall, juice thermovinification at 50 degrees C is a potential pre-treatment technique to enhance the nutrition and aroma of strawberry wine.

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