Food and Fermentation Industries >

2022 , Vol. 48 >Issue 3: 177 - 185

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028328

Optimization of fermentation conditions for mixed bacteria of kiwifruit wine and its antioxidant activity

  • JIN Haiyan ,
  • WANG Fengyuan ,
  • LU Yunfeng ,
  • ZHANG Sipu ,
  • NIU Jiajia ,
  • TANG Cunduo ,
  • ZUO Weifang ,
  • YANG Yongfeng
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  • 1(Nanyang Normal University,Nanyang 473061,China)
    2(Institute of Horticulture,Henan Academy of Agricultural Sciences,Zhengzhou 450008,China)
    3(Henan FuNiushan Biological Technology Co.Ltd.,Neixiang 474350,China)

Received date: 2021-06-20

  Revised date: 2021-07-25

  Online published: 2022-03-04

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Abstract

In order to improve the flavor and taste of kiwi wine brewed by Saccharomyces cerevisiae, the effects of co-fermentation of Hanseniaspora vineae and Saccharomyces cerevisiae on kiwi fruit wine were studied. Based on single factor test, orthogonal optimization test was carried out to determine the optimal fermentation process of kiwi fruit wine fermented by the mixed bacteria. Meanwhile, the scavenging capacity of OH、DPPH、ABTS+ free radical scavenging ability and Fe3+ reducing capacity free radic were measured for the evaluation of the antioxidant activity of kiwi fruit wine. The optimum fermentation process was determined as follows: H. vineae inoculation for 36 h in advance; inoculation amount was 4%; inoculation ratio of Saccharomyces cerevisiae to non-Saccharomyces cerevisiae was 1∶1.5 (V∶V); initial sugar content 25 °Brix. After fermentation at 25 ℃ for 9 days, kiwi fruit wine with strong aroma, elegant flower and fruit aroma and mellow taste was obtained, and the alcohol degree was 13.83% vol. The results of antioxidant study showed that the free radical scavenging rate and iron ion reduction capacity increased with the increase of sample volume, and the antioxidant capacity of kiwifruit wine fermented by mixed bacteria was better than that of single bacteria fermentation. This study provides a reference for the application of non-Saccharomyces cerevisiae in kiwi fruit wine.

Key words： Hanseniaspora vineae; mixed fermentation; kiwi wine; antioxidant activity

Cite this article

JIN Haiyan , WANG Fengyuan , LU Yunfeng , ZHANG Sipu , NIU Jiajia , TANG Cunduo , ZUO Weifang , YANG Yongfeng . Optimization of fermentation conditions for mixed bacteria of kiwifruit wine and its antioxidant activity[J]. Food and Fermentation Industries, 2022 , 48(3) : 177 -185 . DOI: 10.13995/j.cnki.11-1802/ts.028328

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