声明
ACKNOWLEDGMENTS
ABSTRACT
摘要
TABLE OF CONTENT
LIST OF TABLES
LIST OF FIGURES
LIST OF ABBREVIATIONS
DEDICATION
CHAPTER 1 GENERAL INTRODUCTION AND PROJECT AIMS
1．1．INTRODUCTION
1．2．PROJECT AIMS
1．3．THESIS OUTLINE
Chapter 2 LITERATURE REVIEW
2．1．MULBERRY(Morus spp．)
2．1．1．Origin and taxonomy
2．1．2．Black mulberry(Morus nigra)
2．2．CHEMICAL COMPOSITION OF BLACK MULBERRY
2．2．1 Proximate composition
2．2．2．Phytochemical composition
2．3 HEALTH BENEFITS OF BLACK MULBERRY
2．3．1．Antioxidant properties
2．3．2．Medicinal properties
2．4．ORGANOLEPTIC PROPERTIES OF BLACK MULBERRY
2．4．1．Color properties
2．4．2．Olfactory properties
2．4．3．Gustatory properties
2．5．VINIFICATION PROCESS
2．5．1．Maceration process
2．5．2．Fermentation process
2．5．3．Aging process
CHAPTER 3 EFFECT OF ENZYMATIC TREATMENT ON THE PHYTOCHEMlCAL COMPOUNDS AND VOLATILE COMPOSITION OF MULBERRY(Morus nigra)MUST BY MULTIVARIATE ANALYSIS
3．1．INTRODUCTION
3．2．MATERIALS AND METHODS
3．2．1．Chemicals
3．2．2．Plant material
3．2．3．Maceration and enzyme treatment
3．2．4．Color measurement
3．2．5．Browning index measurement
3．2．6．Total phenolic content measurement
3．2．7．Total flavonoid content measurement
3．2．8．Total anthocyanin content measurement
3．2．9．Volatile compounds extraction
3．2．10．Gas chromatography condition
3．2．11．Volatile compounds identification
3．2．12．Volatile compounds quantification
3．2．13．Statistical analysis
3．3．RESULTS AND DISCUSSION
3．3．1．Effect of maceration enzymes on chromatic properties of mulberry must
3．3．2．Effect of maceration enzymes on phytochemicals of mulberry must
3．3．3．Effect of maceration enzymes on volatile composition of mulberry must
3．3．4 Multivariate analysis of mulberry musts properties
3．4．SUMMARY
CHAPTER 4 ULTRASOUND-ASSISTED ENZYMATIC EXTRACTION (UAEE ) OF PHYTOCHEMICAL COMPOUNDS FROM MULBERRY(Morus nigra)MUST AND OPTIMIZATION STUDY USING RESPONSE SURFACE METHODOLOGY
4．1 INTRODUCTION
4．2．MATERIALS AND METHODS
4．2．1．Chemicals
4．2．2．Preparation of mulberry must
4．2．3．Extraction methods
4．2．4．Experimental design
4．2．5．Phytochemicals determination
4．2．6 Chromatic properties determination
4．2．7．Statistical analysis
4．3．RESULTS AND DISCUSSION
4．3．1．Model fitting of Ultrasound-assisted enzymatic extraction of mulberry must
4．3．2．Response surface analysis of ultrasound-assisted enzymatic extraction of mulberry must
4．3．3．Optimization conditions of ultrasound-assisted enzymatic extraction of mulberry must
4．3．4．Confirmation of ultrasound-assisted enzymatic extraction model of mulberry must
4．3．5．Comparison of extraction process of mulberry must
4．4．SUMMARY
CHAPTER 5 INFLUENCE OF FERMENTATIVE PARAMETERS AND THEIR OPTIMIZATION FOR THE DEVELOPMENT OF A PHYTOCHEMICAL-RICH MULBERRY(MORUS NIGRA)FRUIT WINE USING RESPONSE SURFACE METHODOLOGY
5．1．INTRODUCTION
5．2．Materials and methods
5．2．1 Chemicals
5．2．2．Fruits
5．2．3．Mulberry must preparation
5．2．4 Inoculum preparation
5．2．5 Mulberry fermentation
5．2．6．Experimental design
5．2．7．Phytochemicals analysis
5．2．8．Volatile compounds analysis
5．2．9．Sensory analysis
5．2．10．Antioxidant analysis
5．2．11．Statistical analysis
5．3．RESULTS AND DISCUSSION
5．3．1．Model fitting of mulberry fruit wine fermentation
5．3．2．Response surface analysis of mulberry fruit wine fermentation
5．3．3．Optimal conditions of mulberry fruit wine fermentation
5．3．4．Validation of mulberry fruit wine fermentation model
5．3．5．Sensory evaluation of mulberry fruit wine
5．4．SUMMARY
CHAPTER 6 ANALYTICAL INTERPRETATION OF CHROMATIC INDICATORS IN CORRELATION TO PHYTOCHEMICAL PROFILE OF A SULFUR DIOXIDE-FREE MULBERRY(Morus nigra)FRUIT WINE SUBJECTED TO PHYSICAL MATURATION PROCESSES
6．1．INTRODUCTION
6．2．MATERIALS AND METHODS
6．2．1．Chemicals
6．2．2．Plant material
6．2．3．Mulberry must
6．2．4．Preparation of yeast culture
6．2．5．Mulberry fruit wine production
6．2．6．Maturation methods
6．2．7．Enological analysis
6．2．8．Phytochemical families analysis
6．2．9．Chromatic analysis
6．2．10．Statistical analysis
6．3．RESULTS AND DISCUSSION
6．3．1．Effect of physical maturation methods on classical parameters of aged mulberry fruit wines
6．3．2．Effect of physical maturation methods on phytochemical families of aged mulberry fruit wines
6．3．3．Effect of physicai maturation methods on chromatic profile of aged mulberry fruit wines
6．3．4．Multivariate analysis of chromatic properties of aged mulberry fruit wines
6．4．SUMMARY
CHAPTER 7 AROMA PROFILE AND SENSORY CHARACTERISTIC OF A SULFUR DIOXIDE-FREE MULBERRY(Morus nigra)FRUIT WINE SUBJECTED TO ACCELERATED AGING TECHNIQUES
7．1．INTRODUCTION
7．2．MATERIALS AND METHODS
7．2．1．Chemicals
7．2．2．Plant material
7．2．3．Maceration process
7．2．4．Fermentation process
7．2．5．Aging techniques
7．2．6．Enological analysis
7．2．7．Aroma compounds analysis
7．2．8．Aroma profile analysis
7．2．9．Sensory descriptive analysis
7．2．10．Statistical analysis
7．3．RESULTS AND DISCUSSION
7．3．1．Effect of accelerated aging techniques on enological parameters of aged mulberry fruit wines
7．3．2．Effect of accelerated aging techniques on the volatile profile of aged mulberry fruit wines
7．3．3．Cluster analysis of the volatile profile of aged mulberry fruit wines
7．3．4．Effect of accelerated aging techniques on aroma profile of aged mulberry fruit wines
7．3．5．Quantitative descriptive analysis of aged mulberry fruit wines
7．3．6．Principal component analysis of sensory features of aged mulberry fruit wines
7．3．7．Partial least square modeling between olfactory attributes and odorants compounds of aged mulberry fruit wines
7．3．8．Quality modelling of aged mulberry fruit wines
7．4．SUMMARY
CHAPTER 8 IMPACT OF NON-THE RMAL PROCESSES ON THE POLYPHENOL PROFILE AND ANTIRADICAL POWERS OF A SULPHUR DIOXIDE-FREE MULBERRY(Morus nigra)FRUIT WINE
8．1．INTRODUCTION
8．2．Materials and methods
8．2．1．Chemicals
8．2．2．Raw material
8．2．3．Must preparation
8．2．4．Preparation of starter culture
8．2．5．Wine preparation
8．2．6．Non-thermal processes
8．2．7．Phytochemical assays
8．2．8．Polyphenol purification
8．2．9．High-pressure liquid chromatography conditions
8．2．10．Identification and quantification of polyphenolic compounds
8．2．11．Antioxidants assays
8．2．12．Statistical analysis
8．3．RESULTS AND DISCUSSION
8．3．1．Impact of non-thermal processes on phytochemical compounds of aged mulberry fruit wines
8．3．2．Impact of non-thermal processes on polyphenolic profile of aged mulberry fruit wines
8．3．3．Impact of non-thermal processes on antiradical powers of aged mulberry fruit wines
8．3．4．Correlation analysis of antioxidant assays of aged mulberry fruit wines
8．3．5．Multivariate analysis of polyphenol compounds and antioxidants activities of aged mulberry fruit wines
8．4．SUMMARY
CHAPTER 9 CONCLUSION AND FUTURE WORK
9．1．Conclusion
9．1．1．Maceration process
9．1．2．Fermentation process
9．1．3．Aging process
9．1．6．Antioxidant properties
9．2．Future work
NOVELTY
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