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Influence of fermentation parameters on phytochemical profile and volatile properties of mulberry ( Morus nigra ) wine
Author(s) -
Tchabo William,
Ma Yongkun,
Kwaw Emmanuel,
Zhang Haining,
Li Xi
Publication year - 2017
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/jib.401
Subject(s) - wine , chemistry , phytochemical , food science , fermentation , dpph , flavonoid , brix , anthocyanin , ethanol fermentation , ethanol , antioxidant , organic chemistry , biochemistry , sugar
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 °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 ± 27.80 mg L −1 , TFC = 4791.35 ± 21.22 mg L −1 , TAC = 1480.72 ± 5.33 mg L −1 ) as well as good aromatic properties (ETCH =82.85 ± 0.87 g L −1 , THAC =249.91 ± 0.31 mg L −1 and TESC =52.55 ± 0.17 mg L −1 ) with high antioxidant activity (DPPH =220.18 mmol·l −1 ) was obtained at optimized fermentation conditions of T F = 25°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. Copyright © 2017 The Institute of Brewing & Distilling