Five commercial yeast strains RC212, D254, 71B, F15, and KD were used to ferment mulberry, followed by aging of the obtained mulberry wine samples. Aging-induced changes in alcohol, total sugar, and total acid contents in the wine samples were investigated, and the antioxidant capability of these wine samples were evaluated by measuring total phenolic and total anthocyanin content, free radical scavenging ability of FRAP, DPPH, and ABTS during the aging time. The results showed that 2, 3 and 6 months of aging induced mild fluctuations in the alcohol, total sugar, and total acid contents of the wine samples. On the other hand, the total anthocyanin content and free radical scavenging ability of FRAP, DPPH, and ABTS decreased appreciably. This trend was similar to the changes in the total phenolic content. Correlation analysis demonstrated a significant (P<0.01) correlation among the 5 parameters probed in this work. The antioxidant capability of the wine samples fermented by 71B and F15 yeast strains was higher than that of the samples fermented by other yeast strains. In addition, the antioxidant activity of the wine samples decreased on extending the aging time. This study was designed with the aim to provide a theoretical basis for industrial production of mulberry wines by careful selection of yeast strains and gaining a thorough understanding of the influence of aging time on the antioxidant capability.
KONG Yan
,
YANG Ruiyu
,
ZHANG Minghui
,
FU Yunyun
,
LIAO Li
,
JIANG Linjun
,
CHEN Anjun
. Effects of yeast strains and aging time on main physicochemical indexes and antioxidant capability of mulberry wines[J]. Food and Fermentation Industries, 2020
, 46(6)
: 67
-72
.
DOI: 10.13995/j.cnki.11-1802/ts.022205
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