This study aimed to improve the anthocyanin content and color of Kyoho ice wine. The effects of mixed fermentation of Kyoho and Vitis davidii Foex in different proportions on sensory and physicochemical properties of Kyoho ice wine, such as contents of anthocyanin, total phenol, total sugar, soluble solids, total acids, volatile acids, chromatic aberration value, alcoholicity and pH were studied. The contents of anthocyanin, total phenol and chromatic aberration value in mixed fermentation group were significantly higher than those in Kyoho group (P<0.05). In the ice wine brewed from equal amounts of Kyoho and Vitis davidii Foex, the anthocyanin content was 208.50 mg/L, and the chromatic aberration value and sensory score were 17.16 and 78 2.79, respectively. However, there were no significant differences in the contents of total sugar, total acids and volatile acids between mixed fermentation group and Kyoho group (P≥0.05). In conclusion, mixed fermentation of Kyoho and Vitis davidii Foex in the ratio of 1∶1 can better improve the color and taste of Kyoho ice wine with high quality, which provides a theoretical basis for developing and utilizing Vitis davidii Foex and common red grape resources.
LIU Hongyan
,
LIU Zhongyi
,
WU Xiaoyan
,
YUE Shuhang
. Effects of mixed fermentation of Vitis davidii Foex on color and quality of Kyoho ice wine[J]. Food and Fermentation Industries, 2019
, 45(15)
: 164
-169
.
DOI: 10.13995/j.cnki.11-1802/ts.020153
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