Color Stability Enhancement and Antioxidation Improvement of Sanhua Plum Wine under Circulating Ultrasound

Abstract

Anthocyanins contribute to the attractive color of fruit wine, and their excessive degradation is deleterious to quality, especially for wine with an inherently low anthocyanin content, such as Sanhua plum wine. Ultrasonic treatment is well recognized for wine color maintenance. In the present study, fresh Sanhua plum wine was ultrasonic-treated and aged in barrels for three months. Our results demonstrate that ultrasonic treatment at 28 and 40 kHz improves color performance, as expressed by an increase in a*, b*, and C* values and color intensity, which is highly related to copigmentation. This successful conservation was attributed to the inactivation of polyphenol oxidase and the corresponding reduction in anthocyanin degradation. Finally, the increased antioxidative ability was verified due to the hydrogen donating ability of the surviving anthocyanins. This study indicates the reliability of ultrasonic treatment for providing superior colorfastness during Sanhua plum wine aging, which is also of great potential in processing different fruit wines.

Advances in the Quality Improvement of Fruit Wines: A Review

“…The improved color characteristic of the L* value in blueberry wine was also obtained by high-power pulsed microwave with low frequencies (50 and 100 Hz), and an increased maturity of blueberry wine body along with a shortened aging time were achieved at the same time [77]. Ultrasound treatments at 28 and 40 kHz improved the color performance (i.e., a*, b*, and C* values) and intensity of aged plum wine [8]. In addition, Cao et al found that high hydrostatic pressure greatly affected alcohol and ester contents, as well as increased phenolic compounds in red raspberry wine [78].…”

“…The demand and consumption of fruit wines has increased rapidly in recent years, attracting attention to improve their quality. The overall quality of fruit wine (e.g., sensory characteristics and nutritional values) depends on a variety of factors, mainly including the quality of raw fruit material (i.e., freshly harvested fruits), post-harvest treatments, fermentation conditions, vinification procedures, and aging processes [4][5][6][7][8]. The quality of raw fruit material is subjected to the genetic background of the fruit, environmental conditions, and cultural practices during fruit growth and development [1].…”

“…Recent studies have provided enhancements in the improvement of fruit wine quality, especially by simultaneous inoculation (SIM) or sequential inoculation (SEQ) of mixed cultures of non-Saccharomyces yeast and Saccharomyces yeast [7,[9][10][11][12], followed by yeast selection [13][14][15], fermentation condition optimization [6,16,17], raw fruit material selection [4,18], post-harvest treatment [5,18], and wine aging technology [8]. This article systematically summarized the recent advances in improving fruit wine quality and provided general guidelines for selecting high-quality raw fruit materials, proper post-harvest treatments and yeasts, optimal inoculation protocols and fermentation conditions, and appropriate wine aging technologies to improve fruit wine quality.…”

Research-Gap-Spotting in Plum–Apricot Hybrids—Bioactive Compounds, Antioxidant Activities, and Health Beneficial Properties

“…For instance, plum jams show a good source of nutritional and health beneficial chemical composition [98]. Authors have also focused on plum wines with various characteristics [99,100]. Due to their specific properties, such as lipid oxidant inhibition, dried plums An obvious application of fruit is the preparation of jams, marmalades, syrups, nectars, and other methods of fruit conservation, such as compote production and fruit drying.…”

Modeling and application of sensory evaluation of blueberry wine based on principal component analysis

“…The reliability of this blueberry wine quality evaluation model was verified by the sensory evaluation test. Ultrasonication has been widely used in food industry for wine-making in order to improve taste and maintain color ( Wu et al, 2022 ). However, the priory study concentrated on the impacts of ultrasonication on the physicochemical indexes of blueberry wine, without discussions about the relationship between ultrasonication and sensory evaluation.…”