Work

Deacidification characteristics of Issatchenkia terricola WJL-G4 with a special focus on bioactive compounds and antioxidant activities during currant juice and wine processing

Year: 2025

Type: article

Abstract: 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.

Source: International Journal of Food Science & Technology

DOI: 10.1093/ijfood/vvae032

Authors: Huihui Guo, Yiwei Lu, Guang Yang, Liping Gao, Jinling Wang

Institutions: Northeast Forestry University, Heilongjiang Provincial Academy of Agricultural Sciences

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: $2,638