Food and Fermentation Industries >

2022 , Vol. 48 >Issue 23: 93 - 101

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031036

Effects of plant-derived polyphenols on the antioxidant capacities and sensory qualities of pear wine

  • DIAO Tiwei ,
  • CHEN Xiaojiao ,
  • LENG Yinjiang ,
  • WEI Xin ,
  • LAI Xiaoqin ,
  • MA Yi
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  • 1(School of Biological Engineering, Sichuan University of Science & Engineering, Yibin 644005, China)
    2(Sichuan Engineering Technology Research Center for Liquor-Making Grains, Yibin 644000, China)

Received date: 2022-01-28

  Revised date: 2022-03-17

  Online published: 2023-01-05

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Abstract

The contents of total phenols, amino acids, volatile components, and antioxidant activities in pear wine were determined to compare the effects of plant polyphenols (resveratrol, tea polyphenols) and SO2 on the antioxidant capacity and organoleptic qualities of Korla pear wine. It was found that the addition of different antioxidants had no significant effect on the basic physical and chemical indexes of pear wine, all groups finished the fermentation in a normal period. Both resveratrol and tea polyphenols could significantly increase the total phenolic contents (P＜0.05) compared with the control. Pear wine supplemented with resveratrol (200 mg/L) had higher antioxidant capacity (P＜0.05)compared that with SO2(70 mg/L), besides, the arginine content increased by 369.37mg/L. The group of tea polyphenols (90 mg/L) expressed the same antioxidant capacity as SO2(70 mg/L), and the arginine and threonine content increased by 535.14mg/L and 62.75 mg/L, respectively. In addition, both resveratrol (200 mg/L) or tea polyphenol (90 mg/L) could reduce the content of isoamyl alcohol, 3-methylthiol propyl alcohol and other unpleasant odor composition in pear wine, particularly, tea polyphenol could increase the content of ethyl acetate and ethyl phenyl acetate by 30.09 and 44.13 mg/L, respectively, which retained more fruit aromas and make the wine more typical and complex.

Key words： resveratrol; tea polyphenols; sulfur dioxide; Korla pear wine

Cite this article

DIAO Tiwei , CHEN Xiaojiao , LENG Yinjiang , WEI Xin , LAI Xiaoqin , MA Yi . Effects of plant-derived polyphenols on the antioxidant capacities and sensory qualities of pear wine[J]. Food and Fermentation Industries, 2022 , 48(23) : 93 -101 . DOI: 10.13995/j.cnki.11-1802/ts.031036

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