Effects of cofermentation of Saccharomyces cerevisiae and different lactic acid bacteria on the organic acid content, soluble sugar content, biogenic amines, phenol content, antioxidant activity and aroma of prune wine
Jianqiao Jiang, Ruonan Yin, Yun Xie, Xiaomei Ma, Miao Cui, Yiwen Chen +5 more
Food Chemistry X
Abstract
To determine the effect of cofermentation of <i>Saccharomyces cerevisiae</i> and different LABs on prune wine quality, this study compared phenolic compounds, organic acids, soluble sugars, biogenic amines and volatile flavor compounds among different treatments. The results showed that inoculation of LAB increased DPPH and total flavonoid content. Malic acid content was reduced in HS, HB and HF. Histamine content in S, F and B was lower than the limits in French and Australian wines. 15 phenolic compounds were identified. Yangmeilin and chlorogenic acid were detected only in HS, HF and HB. 51 volatile flavor compounds were identified, esters being the most diverse and abundant. 14 volatile flavor compounds with OAV > 1 contributed highly to the aroma of prune wine. 9 chemical markers including resveratrol, rutin, and catechin were screened to explain intergroup differences by OPLS-DA. This study provides new insights into the processing and quality analysis of prunes.
Extracted Claims
8 claims extracted from this paper into the knowledge graph
LAB inoculation identified 15 phenolic compounds
“15 phenolic compounds were identified.”
LAB inoculation lowered histamine content
“Histamine content in S, F and B was lower than the limits in French and Australian wines.”
LAB inoculation contributed highly aroma of prune wine
“14 volatile flavor compounds with OAV > 1 contributed highly to the aroma of prune wine.”