Effects of different pretreatments on physicochemical properties and phenolic compounds of hawthorn wine
文献类型： 外文期刊
第一作者： Liu, Jiechao
作者： Liu, Jiechao;Yang, Wenbo;Lv, Zhenzhen;Liu, Hui;Zhang, Chunling;Jiao, Zhonggao
作者机构：
关键词： Hawthorn; wine; phenolic compound; organic acid; smashed seed; thermal maceration; pectinase; amyloglucosidase
期刊名称：CYTA-JOURNAL OF FOOD （ 影响因子：2.255； 五年影响因子：2.381 ）
ISSN： 1947-6337
年卷期： 2020 年 18 卷 1 期
页码：
收录情况： SCI
摘要： The physicochemical properties, organic acid, and phenolic profiles of hawthorn wines prepared by different pretreatments were analyzed. It was found that fermentation together with smashed seeds was favorable for ethanol production, while thermal maceration, addition of pectinase and amyloglucosidase significantly increased the levels of sugar-free extract, residual sugar, total phenolics, flavonoids, and most individual phenolic comounds, showing beneficial effects on improving nutritive value of hawthorn wine. Addition of pectinase and amyloglucosidase caused an increase of methanol content by 34.88% and 26.97%, respectively, while thermal maceration decrease the methanol content by 36.20%. Addition of amyloglucosidase yielded the highest contents of procyanidins as well as flavanols, while thermal maceration and addition of pectinase were favorable for improving phenolic acid level. All the pretreatments significantly increased the contents of succinic acid and malic acid in the final wines, among which thermal maceration and addition of pectinase yielded the highest content of succinic acid and malic acid respectively.
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