Quality characteristics and antioxidant activities of Muscat Bailey A wines mixed with different types of aronia

Abstract

To improve the functionality and palatability of Muscat Bailey A (MBA) wine, MBA was fermented with three types of preprocessed aronia: Aronia fruit (AF), extract (AE), and powder (AP); aronia was chosen for its strong acerbity. The fermentation characteristics of the wines did not differ greatly, except that the pH of the AP wine was slightly higher than that of the other wines. The hue and intensity values of all the MBA wines with aronia were higher than those of the control, except for the hue value of the AE wine. In the Hunter's color value result, the L* value of the AE wine and the a* value of the control were the highest among all the wines; the b* values of all the MBA wines with aronia were higher than that of the control. The total phenolic compounds, total anthocyanin compound, total flavonoid content, DPPH free radical scavenging activity, ABTS radical scavenging activity, and FRAP of the AF and AP wines were considerably higher than those of the control, whereas those of the AE wine were slightly lower than those of the control. In a sensory evaluation, the AE wine obtained the highest color, sweetness, bitterness, sourness, body, and overall preference scores among all the wines, the whereas AF and AP wines obtained lower scores than the control for most criteria except color and body. This study suggests that different types of aronia can be used to improve the quality of Korean MBA wine.

Volatilomics of Fruit Wines

“…Table 11 presents the concentrations of aroma compounds in plum wines of different varieties. Legend: W10-plum [123], W11-apricot [124], W12-peach [125]. na-not analysed, nd-not detected.…”

“…A diverse array of plum species and varieties are cultivated globally. These include Hungarian plums, apricots, peaches, mirabelle plums, greengages, and lesser-known species such as the Japanese plum ( Prunus mume ) [ 123 , 124 , 125 , 126 , 127 ]. The production of plum wines necessitates additional procedures, including the pitting of fruit, the regulation of the content of fermentable sugars and acidity, and a more challenging clarification process [ 127 ].…”

Quality Characteristics and Antioxidant Activities of Six Types of Korean White Wine

“…The total flavonoid content of the Korean white wine samples was assessed following the methodology outlined by Choi et al (2020) [32]. The wine samples were examined using a spectrophotometer (UV-1601, Shimadzu Co., Kyoto, Japan) at 510 nm, with comparison against a blank solution containing all reagents along with 200 µL of distilled water in lieu of wine samples.…”

Fungal dynamic during apricot wine spontaneous fermentation and aromatic characteristics of Pichia kudriavzevii for potential as starter

“…This fermentation is also a strong solution for the extension of shelf life and the reduction of refrigerated needs. Generally, the use of commercial Saccharomyces cerevisiae resulted in the apricot wine with high levels of ethanol (above 11.0 % v/v) and organic acids (about 9.0 g/L) ( Choi et al, 2020 , Pu et al, 2023 ), while apricot juice fermented by Lactobacillus plantarum was significantly improved in the nutritional quality and flavour characteristics without ethanol ( Sun et al, 2022 ). However, these commercial starters have also conferred the common and atypical character of products ( Lappa, Kachrimanidou, Pateraki, Koulougliotis, Eriotou & Kopsahelis, 2020 ), which is infaust to the production of regionally multivariate products.…”