Effect of mixed fermentation of compound grapes on organic acids and volatiles in mulberry wine

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2025-03-02 DOI:10.1007/s10068-025-01821-2

Yao Zhang, Dongsheng Zhang, Wenchao Cai, Fengxian Tang, Qin Zhang, Xinxin Zhao, Ruijie Huang, Chunhui Shan

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Abstract

The main objective of this study was to investigate the effect of mixed fermentation of blended grapes on the organic acid and volatile content of mulberry fruit wines before and after fermentation. Rose-scented grapes and blackberry grapes were chosen to produce fruit wines through mixed fermentation with mulberries, respectively. HPLC was employed for the content of organic acids, whereas the concentrations of volatile compounds in the mulberry wines were determined using HS–SPME–GC–MS. The results showed that yeast fermentation could effectively reduce the content of malic acid and citric acid while generating rich aroma substances. During compound grape blend fermentation, the organic acid content decreases, and more volatile compounds are produced. Among them, mulberry rosé grapefruit wine exhibits a more complex array of volatile compounds, including phenylethanol, ethyl caprylate, and ethyl caprate, alongside recently discovered compounds like isobutanol, (+)-3-methyl-2-butanol, and α-pinitol. These compounds contribute to the enhanced flavor of mulberry wine.

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复合葡萄混合发酵对桑椹酒中有机酸及挥发物的影响

本研究的主要目的是研究混合葡萄发酵对发酵前后桑椹果酒有机酸和挥发物含量的影响。选择玫瑰葡萄和黑莓葡萄分别与桑葚混合发酵制成果酒。采用高效液相色谱法测定桑椹酒中有机酸的含量，采用HS-SPME-GC-MS法测定桑椹酒中挥发性物质的含量。结果表明，酵母发酵可以有效降低苹果酸和柠檬酸的含量，同时产生丰富的香气物质。复合葡萄在发酵过程中有机酸含量降低，挥发性物质增多。其中，桑椹红葡萄酒显示出一系列更复杂的挥发性化合物，包括苯乙醇、癸酸乙酯和癸酸乙酯，以及最近发现的异丁醇、(+)-3-甲基-2-丁醇和α-蒎醇。这些化合物有助于增强桑椹酒的风味。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.