The influence of yeast type and storage temperature on content of phenolic compounds, antioxidant activity, colour and sensory attributes of chokeberry wine
Sabina Lachowicz , Aneta Wojdyło , Joanna Chmielewska , Jan Oszmiański
AbstractThe aim of this study was to investigate the influence of various Saccharomyces cerevisiae and Saccharomyces bayanus on the content of phenolic compounds (UPLC-PDA-FL), antioxidant activity (ABTS and FRAP), colour (CIEL*a*b*) and sensory attributes of chokeberry wine. The pH, content of sugar, polyphenols, total acidity, colour, and antioxidant activity were evaluated in chokeberry must, wine after fermentation, and wine after 10 months of storage at 4 and 25 A degrees C. High contents of polyphenol compounds and antioxidant activity were obtained in chokeberry wine after storage at 4 A degrees C. The colour and sensory attributes of these wines were intensively red, attractive and accepted by the consumer. The temperature during storage significantly influenced increase in the quality of the products. However, the different types of yeasts used to ferment chokeberry wine did not significantly affect the bioactive compounds, antioxidant activity or colour of chokeberry wine.
|Journal series||European Food Research and Technology, ISSN 1438-2377, (A 30 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||Chokeberry; Fruit wine; Yeast; Polyphenol compounds; Antioxidant activity|
|ASJC Classification||; ; ; ;|
|Score||= 30.0, 10-09-2020, ArticleFromJournal|
|Publication indicators||= 7; = 8; : 2017 = 0.891; : 2017 = 1.919 (2) - 2017=1.94 (5)|
|Citation count*||10 (2020-09-11)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.