Deacidification characteristics of Issatchenkia terricola WJL-G4 with a special focus on bioactive compounds and antioxidant activities during currant juice and wine processing
文献类型： 外文期刊
作者： Guo, Huihui 1 ; Lu, Yiwei 1 ; Yang, Guang 2 ; Gao, Liping 1 ; Wang, Jinling 1 ;
作者机构： 1.Northeast Forestry Univ, Coll Life Sci, 26 Hexing St, Harbin 150040, Heilongjiang, Peoples R China
2.Heilongjiang Acad Agr Sci, Inst Rural Revitalizat Sci & Technol, 800 Chuangxinsan St, Harbin 150027, Peoples R China
3.Key Lab Forest Food Resources Utilizat Heilongjian, 26 Hexing St, Harbin 150040, Heilongjiang, Peoples R China
关键词： Issatchenkia terricola WJL-G4; acid-reducing fermentation; currant; bioactive compounds; antioxidant activities
期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.1； 五年影响因子：3.5 ）
ISSN： 0950-5423
年卷期： 2025 年 60 卷 1 期
页码：
收录情况： SCI
摘要： Issatchenkia terricola WJL-G4 (WJL-G4), known for its strong deacidification ability, was selected for processing currant juice (CJ) and wine to address the issue of excessive acidity. This research aimed to examine how acid-reducing fermentation (ARF) impact the quality of juices and wines in terms of bioactive compound content and antioxidant capacities. In CJ (black, red, white), citric acid degradation reached 80.55%, 79.60%, and 77.51% after 80, 84, and 88 hr of ARF, respectively. The results indicated a decrease in bioactive compounds in juices post-ARF, whilst the impact on wines was less pronounced. However, concentrations of isovitexin, epicatechin, sinapic acid, coumaric acid, syringic acid, and rutin were increased after ARF. Significantly, the antioxidant capacities of red currant wine with WJL G4 were markedly higher compared to red currant wine without WJL-G4. This study revealed that I. terricola WJL-G4 ARF reduced organic acid content whilst preserving bioactive compounds and enhancing wine colour.
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