文献类型：期刊文献

英文题名：Effect of mixed fermentation of different fruits on quality and flavor of purple sweet potato wine

作者：Shanshan, Ning[1]; Sihan, Cai[1]; Wufei, Sun[1]; Yuping, He[1]; Xueqin, Luo[1]; Chuting, Xu[1]; Wentao, Zou[1]; Zhuo, Wang[1]; Saiyi, Zhong[1]

机构：[1] School of Food Science and Technology, Guangdong Key Laboratory of Aquatic Product Processing and Safety, Guangdong Ocean University, Zhanjiang, 524088, China; [2] Guangdong Marine Food Engineering Technology Research Center, Zhanjiang, 524088, China; [3] Guangdong Subtropical Fruit and Vegetable Processing Science and Technology Innovation Center, Zhanjiang, 524088, China

年份：2025

卷号：51

期号：17

起止页码：175

外文期刊名：Food and Fermentation Industries

收录：EI(收录号：20260720056151)

语种：英文

外文关键词：Antioxidants - Drug products - Free radicals - Gas chromatography - Mass spectrometry - Sensory analysis

外文摘要：To solve the problems of single flavor and poor quality of purple sweet potato wine, the effects of mixed fermentation of five kinds of bulk fruits with purple sweet potato on the quality and flavor of wine were compared in this study. Results showed that the mixed fermentation wine of purple sweet potato and banana, and the mixed fermentation wine of purple sweet potato and navel orange had the advantages of low methanol content, high alcohol and total acid content. Compared with the commercial purple sweet potato wine, the mixed fermentation of different fruits and sweet purple potato had a significant improvement in the sensory scores of purple sweet potato wine. The results of volatile components detection showed that compared with the single purple sweet potato fermented wine, the mixed fermentation of banana and navel orange increased the types of volatile components, among which the mixed fermentation of banana increased the most. Quantitative analysis by gas chromatography-mass spectrometry showed that banana mixed fermentation significantly increased the content of esters in wine and endowed it with significant fruity and floral characteristics. In addition, in vitro antioxidant function analysis of different purple sweet potato wines showed that the contents of flavonoids, anthocyanins and polyphenols in the mixed fermented wine of purple sweet potato and orange were close to those of single purple sweet potato wine, and the DPPH free radical and ABTS cationic radical scavenging rates were relatively high. Overall, this study showed that banana and navel orange were more suitable for mixed fermentation with purple sweet potato. This study provided a theoretical basis for the development and utilization of mixed fermented wine purple sweet potato and fruits. ? (2025), (China National Research Institute of Food and Fermentation Industries Co. Ltd). All rights reserved.