通过使用新鲜和干燥的红葡萄和蓝混合物与不同酵母菌株进行发酵来提高葡萄酒生产潜力
Juan Martín-Gómez1,2, Teresa García-Martínez1, M Ángeles Varo1,2
1Department of Agricultural Chemistry, Soil Science and Microbiology, Campus of Rabanales, Universidad de Córdoba, Bd, Marie Curie, E-14014 Córdoba, Spain.
Foods (Basel, Switzerland)
|November 14, 2023
概括
干燥红葡萄和蓝显著增强了果酒中的生物活性化合物和抗氧化剂特性. 这种方法提高了糖分和化合物的含量,从而产生了更高质量的红色水果葡萄酒,并获得了消费者的接受.
科学领域:
- 食品科学 食品科学 食品科学
- 葡萄酒学 葡萄酒学 葡萄酒学
- 农业化学 农业化学
背景情况:
- 红葡萄和蓝含有丰富的生物活性化合物和抗氧化剂.
- 与葡萄酒制作中的传统太阳干燥相比,控制空气流室干燥提供了更高的质量和含量.
研究的目的:
- 通过将果实干燥到50%的水分来提高果汁中的糖和化合物水平.
- 评估干果与新鲜水果组合对果汁和葡萄酒质量的影响.
主要方法:
- 准备了两个酒:M1 (新鲜的红葡萄,干燥的蓝) 和M2 (干燥的红葡萄,新鲜的蓝).
- 在25°C进行发酵,使用M05 Mead和X5酵母菌株.
- 分析包括化合物,氨酸,抗氧化活性和感官评估.
主要成果:
- 果M2表现出更高的化合物,红色 (A520),总安东,和抗氧化活性.
- 在发酵过程中,在干燥的蓝杂中,安托西亚宁含量增加了4至5.5倍.
- 酵母注射导致了更大的生物活性化合物提取,尽管化时间较短.
- 感官分析证实了消费者对葡萄酒的颜色,风味和香味的接受.
结论:
- 在蓝红酒生产中使用红葡萄可以增加糖分和果汁产量.
- 干燥水果增加了可发酵糖的含量,产生了10-11%酒精含量的葡萄酒.
- 由此产生的红色水果葡萄酒具有较高的生物活性化合物和增加的抗氧化能力.
相关概念视频
01:23Microbial Fermentation
35
Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
35
01:20Fates of Pyruvate
8.5K
Pyruvate is the end product of glycolysis, where glucose is oxidized to pyruvate, simultaneously reducing NAD+ to NADH. Two molecules of ATP are also produced by substrate-level phosphorylation.
In aerobic organisms, pyruvate is metabolized via the citric acid cycle to produce reduced coenzymes NADH and FADH2. These coenzymes are then oxidized in the electron transport chain to produce ATP and, in the process, regenerate the NAD+ and FAD. As seen in some cell types and organisms, fermentation...
In aerobic organisms, pyruvate is metabolized via the citric acid cycle to produce reduced coenzymes NADH and FADH2. These coenzymes are then oxidized in the electron transport chain to produce ATP and, in the process, regenerate the NAD+ and FAD. As seen in some cell types and organisms, fermentation...
8.5K