Study On Flavor,color Protection And Antioxidant Activity Of Fermented Bayberry Wine

Bayberry(Myrica rubra Sieb.Et Zucc.)is bright in color and unique in flavor.Fermented bayberry wine has high nutritional value and is loved by consumers.However,the flavor and fading of bayberry wine during storage need to be improved.In this paper,the volatile flavor components and sensory indexes of bayberry wines fermented wine by Dongkui bayberry,Biqizhong bayberry,Dingao bayberry,and Wandao bayberry were compared.The effects of phenolic acid on the color-protection of bayberry fermented wine and its influence on flavor and sensory indexes were investigated.The antioxidant activity of different varieties of bayberry fruit wine during storage was further studied.The main contents and results of the study are as follows:(1)The physical and chemical indexes of four bayberry wines fermented by the same process were determined.The content of anthocyanins in the Biqizhong bayberry wine was the highest(126.63 mg/L)and the content of titratable acid was the lowest(6.63 g/L).There are 46 kinds of volatile flavor components detected such as esters,alcohols,acids,aldehydes and ketones,and terpenes.The relative content of the ester compounds of bayberry wine fermented by different varieties of bayberry is quite different,and the highest content of ester compounds in the Biqizhong bayberry wine(25.713 mg/L in total).The main esters in Biqizhong bayberry wine are ethyl caprate(9.166 mg/L),ethyl caprylate(6.245 mg/L),and ethyl acetate(3.462 mg/L),diethyl succinate(2.741 mg/L),ethyl dodecanoate(2.219 mg/L),respectively.The contents of alcohols and alkenes are higher than those of the other three bayberry wines.Electronic nose can accurately distinguish 4 kinds of bayberry wine.The taste of Biqizhong bayberry wine is soft,clear and transparent,with good fruit and wine aroma.Among the four bayberry wines,the sensory quality of Biqizhong bayberry wine is the best.It is better to choose the Biqizhong bayberry as raw material for fermented bayberry wine.(2)Tannic acid,ferulic acid,and erucic acid all have a color-protective effect on bayberry wine,which slows down the change trend in a*,C* and the total color difference?E*,and significantly enhances the color stability of bayberry wine during storage,and the effect of erucic acid is better.The two-dimensional and three-dimensional spectra and fingerprints of the volatile flavor components of bayberry wine added with phenolic acid and the control group were analyzed by Gas Phase Ion Mobility Spectrometry.It was found that phenolic acid had almost no effect on the volatile flavor components of bayberry wine while maintaining wine color.The electronic tongue analysis can distinguish the control group from the bayberry wine with added phenolic acid.(3)Before fermenting the bayberry wine,the fruit quality differences were compared.It was found that the juice yield of Biqizhong bayberry is 82.66%,sugar-acid ratio is 18.22.The anthocyanin content is 317.65 mg/L,total phenol content is 1613.6 mg GAE/L,and the quality is the best among the four bayberry.With the extension of storage time,the anthocyanins and total phenol contents of the four bayberry wines showed a downward trend.After 28 days of storage,the content of anthocyanins and total phenols in the Biqizhong bayberry wine was the highest,which were 126.63 mg/L and 965.24 mg GAE/L.The antioxidant activity of different varieties of bayberry wine during storage was measured.The results showed that the antioxidant activity decreased with the storage time.After 30 days of storage,the antioxidant activity of Biqizhong bayberry wine is the highest.Further analysis found that anthocyanins,total phenol and DPPH free radical scavenging ability,ABTS free radical scavenging ability and FRAP value has a very high correlation(p <0.01).