Effects of Cultivar Factors on Fermentation Characteristics and Volatile Organic Components of Strawberry Wine
Abstract
:1. Introduction
2. Materials and Methods
2.1. Strawberry Cultivars and Yeast Strains
2.2. Preparation of Strawberry Juice and Wine Fermentation
2.3. Physicochemical Index Determination
2.3.1. Oenological Parameters Analysis
2.3.2. Nutritional Components Analysis
2.3.3. Chromatic Value Analysis
2.4. Analysis of VOCs by HS-SPME-GC-MS
2.5. Statistical Analysis
3. Results and Discussion
3.1. Fermentation Kinetics
3.2. Oenological Parameters of Strawberry Juice and Wines
3.3. Bioactive Compound Content of Total Polyphenols, Total Flavonoids, and Vitamin C
3.4. Color
3.5. VOC Analysis of Strawberry Juice and Wines
3.5.1. VOCs Analyzed by HS-SPME-GC-MS
3.5.2. Coordinate Analysis of VOCs in Strawberry Juice and Wines
3.5.3. Hierarchical Cluster Analysis of Differential VOCs in Strawberry Juice and Wines
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Cultivar | L* | a* | b* | E |
---|---|---|---|---|
BX | 17.73 ± 0.62 b | 5.71 ± 0.15 c | 0.01 ± 0.05 b | 19.77 ± 0.47 b |
TCL | 15.32 ± 0.21 c | 8.37 ± 0.19 a | 0.45 ± 0.04 a | 16.48 ± 0.29 c |
TZ | 20.62 ± 0.42 a | 4.91 ± 0.42 d | 0.44 ± 0.03 a | 21.20 ± 0.32 a |
ZJ | 17.41 ± 0.55 b | 6.91 ± 0.19 b | 0.50 ± 0.11 a | 18.95 ± 0.79 b |
Compounds (μg/L) | Strawberry Wine | Strawberry Juice | ||||||
---|---|---|---|---|---|---|---|---|
ZJ | TCL | TZ | BX | ZJ | TCL | TZ | BX | |
Alcohols | 8840.42 ± 262.51 a | 6740.08 ± 435.05 c | 7616.55 ± 315.01 b | 5861.23 ± 1158.84 d | 385.66 ± 18.03 e | 158.3 ± 49.02 e | 412.86 ± 104.44 e | 474.81 ± 118.12 e |
Esters | 3788.21 ± 522.52 a | 2572.42 ± 114.46 b | 3702.41 ± 95.95 a | 2372.16 ± 284.91 b | 648.66 ± 326.82 d | 1347.72 ± 721.15 c | 172.61 ± 9.41 d | 1362.22 ± 94.01 c |
Acids | 1264.55 ± 151.9 bc | 923.47 ± 260.59 cd | 898.34 ± 299.29 cd | 1916.27 ± 146.13 b | 495.64 ± 66.09 cd | 398.27 ± 108.46 d | 650.04 ± 121.3 cd | 3571.82 ± 1042.61 a |
Terpene derivatives | 1152.78 ± 116.22 b | 874.52 ± 17.81 b | 813.02 ± 300.74 b | 815.71 ± 29.38 b | 700.76 ± 149.22 b | 607.76 ± 168.5 b | 987.23 ± 247.32 b | 3379.7 ± 961.22 a |
Phenyl compounds | 1628.16 ± 541.18 a | 901.06 ± 80.29 b | 919.86 ± 64.43 b | 714.39 ± 122.59 b | 156.47 ± 17.69 c | 162.61 ± 4.51 c | 141.28 ± 3 c | 344.61 ± 31.4 c |
Others | 71.43 ± 4.4 b | 100.96 ± 19.4 b | 97.76 ± 7.57 b | 215.87 ± 5.41 b | 186.51 ± 8.98 b | 161.29 ± 60.14 b | 189.04 ± 45.61 b | 1070.14 ± 378.52 a |
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Lan, W.; Zhang, M.; Xie, X.; Li, R.; Cheng, W.; Ma, T.; Zhou, Y. Effects of Cultivar Factors on Fermentation Characteristics and Volatile Organic Components of Strawberry Wine. Foods 2024, 13, 2874. https://doi.org/10.3390/foods13182874
Lan W, Zhang M, Xie X, Li R, Cheng W, Ma T, Zhou Y. Effects of Cultivar Factors on Fermentation Characteristics and Volatile Organic Components of Strawberry Wine. Foods. 2024; 13(18):2874. https://doi.org/10.3390/foods13182874
Chicago/Turabian StyleLan, Wei, Mei Zhang, Xinyu Xie, Ruilong Li, Wei Cheng, Tingting Ma, and Yibin Zhou. 2024. "Effects of Cultivar Factors on Fermentation Characteristics and Volatile Organic Components of Strawberry Wine" Foods 13, no. 18: 2874. https://doi.org/10.3390/foods13182874