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. 2020 Jul 27;8(9):4965-4975.
doi: 10.1002/fsn3.1793. eCollection 2020 Sep.

Pretreatment methods affecting the color, flavor, bioactive compounds, and antioxidant activity of jujube wine

Wenchao Cai  1   2 , Fengxian Tang  1 , Chunhui Shan  1 , Qiangchuan Hou  2 , Zhendong Zhang  2 , Yun Dong  2 , Zhuang Guo  2
Affiliations

Pretreatment methods affecting the color, flavor, bioactive compounds, and antioxidant activity of jujube wine

Wenchao Cai et al. Food Sci Nutr. .

Abstract

In the case of wine production, the selection of optimal pretreatment methods and starter cultures are the 2 key points before fermentation. In this research, the fresh jujube was separately underwent alcoholic fermentation at 20°C with 3 different pretreatment methods (with peel, without peel, and juice) and 5 different starter cultures, respectively. Color analysis, electronic sense analysis, bioactive compound analysis, and antioxidant activity analysis combined with multivariate statistical analysis were applied to evaluated the effects of pretreatment methods and starter cultures on the overall quality of jujube wine. It was found that both pretreatment methods and starter cultures have effects on the quality of jujube wines, in which pretreatment methods have much more significant effects. The jujube wines fermented with different pretreatment methods were classified clearly by their overall quality, and that of the jujube wines fermented with peel was the best among all, since it can not only enhance the color and flavor quality of the wine, but also maximize the preservation of bioactive compounds and antioxidant activity of jujube for better consumer acceptance. This will provide a theoretical reference and application basis for the quality improvement of jujube wine.

Keywords: Jujube wine; antioxidant activity; bioactive compounds; color; electronic senses; multivariate statistical analysis.

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Conflict of interest statement

The authors have declared no conflict of interest.

Figures

Figure 1
Figure 1
CA (a) and PCoA (b) plots of JW fermented by different pretreatment methods and different starter cultures
Figure 2
Figure 2
CCA similarity plots of JW fermented with different pretreatment methods (a) and different starter cultures (b) defined by canonical variates 1 and 2
Figure 3
Figure 3
Color attributes of JW fermented by different pretreatment methods
Figure 4
Figure 4
Rose diagram for E‐nose data of aroma (a) and E‐tongue data of taste (b) among JW fermented by different pretreatment methods
Figure 5
Figure 5
Total phenolic contents, total flavonoid contents, total anthocyanin contents, DPPH radical scavenging activity and ABTS cation radical scavenging activity of JW fermented by different pretreatment methods. Different letters indicate significant differences at p < .05
Figure 6
Figure 6
PCA biplot of JW fermented by different pretreatment methods (a). Dendrogram of JW fermented with different pretreatment methods calculated using Mahalanobis distances as well as MANOVA analysis. * and ** indicate significant differences at p < .05 and p < .01 level, respectively (b)
Figure 7
Figure 7
LDA score plot of the differentially abundant quality indexes among the JW fermented by different pretreatment methods. The threshold of the logarithmic LDA score was 0.4
See this image and copyright information in PMC

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