Work

Effects of mixed fermentation on the flavor quality and in vitro antioxidant activity of Zaosu pear-Merlot grape composite alcoholic beverage

Year: 2024

Type: article

Abstract: ES488 inoculated 1.13:1, sequential inoculation time 47.02 h and making temperature 19 °C. The optimal mixed fermentation increased the content of terpenes and ethyl esters in pear-grape beverage by 16.5 % and 11.2 % respectively, enhancing floral and fruity aromas and attaining the highest sensory score. Due to the accumulation of flavonoid, anthocyanin, and phenol, the optimized alcoholic beverage exhibited the highest DPPH (97.6 %) and OH (93.3 %) radical scavenging rate as well as iron ion reducing power (3.25), which is conducive to extending the shelf life of beverages.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2024.102128

Authors: Binyan Xu, Xueshan Yang, Jie Zhao, Baihan Yu, Jiaxin Li, Xia Zhu

Institution: Gansu Agricultural University

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,350