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Effects of high power pulsed microwave on the enhanced color and flavor of aged blueberry wine

文献类型： 外文期刊

作者： Liu, Siyuan 1 ; Li, Shuangjian 1 ; Li, Siyuan 2 ; Wang, Ying 2 ; Fan, Linlin 2 ; Zhou, Jianzhong 1 ;

作者机构： 1.Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China

2.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Peoples R China

3.Minist Agr & Rural Affairs, Key Lab Cold Chain Logist Technol Agroprod, Nanjing 210014, Peoples R China

关键词： High-power pulsed microwave; Blueberry; Artificial aging; Anthocyanin

期刊名称：FOOD SCIENCE AND BIOTECHNOLOGY （ 影响因子：2.9； 五年影响因子：3.2 ）

ISSN： 1226-7708

年卷期： 2023 年

页码：

收录情况： SCI

摘要： A new method of high-power pulsed microwave (HPPM) was applied to accelerate the aging of blueberry wine. The color changes of blueberry wines during aging were investigated through Chemical Wine Age and CIE-LAB measurement. Results showed that the blueberry wines treated by HPPM at low frequencies (50 and 100 Hz) exhibited improved color characteristics with L* value reaching 47.04 at 100 Hz, an increased maturity of wine body, and a shortened chemical wine age from 90 days to 75 days. Moreover, the aroma changes determined by GC-MS showed that HPPM accelerated the formation of esters in blueberry wine, which were increased by 18.44% and 56.97% respectively under the conditions of 50 and 150 Hz. The formation of acid substances was reduced compared with the original wine, with contents of acetic acid, caproic acid, and octanoic acid of 29.46 mu g/mL, 15.60 mu g/mL, 17.74 mu g/mL, respectively, displaying an enhanced wine flavor.

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