Effects of ageing methods on physicochemical properties and in vitro antioxidant activities of fig fruit wine

  • XIN Siyue ,
  • TANG Ling ,
  • SHENG Huaiyu ,
  • CHEN Shanmin ,
  • WANG Zhenshuai ,
  • JIANG Heti
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  • (College of Food Science,Southwest University,Chongqing 400716,China)

Online published: 2019-03-25

Abstract

To investigate the effects of different aging methods on the physicochemical properties and in vitro antioxidant activities of fig fruit wine, three ageing methods were studied, including infrared ageing, alternation of cold and heat ageing, and natural aging. The total acid, total ester, transmittance, sensory quality, total phenols, polysaccharides, total flavonoids, and in vitro antioxidant activities in aged wine were analyzed. The results showed that the content of total ester in aged wine was significantly higher than that in the new wine (P<0.05), while the contents of total phenol, polysaccharides, and total flavonoids, as well as in vitro antioxidant properties decreased in varying degrees. The physical and chemical indexes of fruit wine after infrared aging for 15 h were as follows: 4.9 g/L total acid, 2.25 g/L total ester, 81.6% light transmittance, sensory score of 85.53, 1.61 g/L total phenol, 1.35 g/L polysaccharides, 0.63 g/L flavonoids, DPPH radical scavenging rate of 5.53 mg ascorbic acid/L, superoxide anion radical scavenging rate of 10.39 mg ascorbic acid/L, and total reduction capacity of 39.95 mg ascorbic acid/L. Infrared aging could not only increase the taste of fig fruit wine but also preserve the antioxidant properties of the wine. In conclusion, fig fruit wine aged by infrared had the best overall quality.

Cite this article

XIN Siyue , TANG Ling , SHENG Huaiyu , CHEN Shanmin , WANG Zhenshuai , JIANG Heti . Effects of ageing methods on physicochemical properties and in vitro antioxidant activities of fig fruit wine[J]. Food and Fermentation Industries, 2019 , 45(5) : 121 -126 . DOI: 10.13995/j.cnki.11-1802/ts.018904

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