Influence of fermentation parameters on phytochemical profile and volatile properties of mulberry (Morus nigra) wine

摘要

In the present study Box-Behnken Design was employed to analyse the effects of fermentation parameters such as temperature (T-F), pH, inoculum size (I-S) and degrees Brix (B-X) on total phenolic concentration (TPC), total flavonoid concentration (TFC), total anthocyanin concentration (TAC), ethanol concentration (ETHC), total higher alcohol concentration (THAC) and total ester concentration (TESC) for the development of a phytochemical-rich wine using mulberry as a substrate. The results demonstrated that fermentation parameters significantly alter the wine characteristics. Hence, a wine with excellent consumer preference (overall acceptability of 8.51) and high concentration of phytochemicals (TPC=6014.03 +/- 27.80mg L (1), TFC=4791.35 +/- 21.22mg L (1), TAC=1480.72 +/- 5.33mg L-1) as well as good aromatic properties (ETCH =82.85 +/- 0.87g L-1, THAC =249.91 +/- 0.31mg L-1 and TESC =52.55 +/- 0.17mg L-1) with high antioxidant activity (DPPH =220.18 mmoll(-1)) was obtained at optimized fermentation conditions of T-F=25 degrees C, pH=4.00, I-S=10% (v/v) and B-X = 26. The results from the present study might contribute to strengthening the development of wine containing high concentrations of phytochemical compounds with attractive olfactory attributes. (C) 2017 The Institute of Brewing & Distilling