Dynamic Changes in Aroma, Functional Components and Hypoglycemic Effect in Vitro of Red Raspberry Wine during Fermentation

doi:10.7506/spkx1002-6630-20190408-062

Abstract

Abstract: The dynamic changes of functional components (active components and organic acid contents) and aroma components of red raspberry wine made from frozen red raspberries were studied at different fermentation stages. Based on the inhibitory rates of α-glucosidase and α-amylase, we investigated the changes of hypoglycemic effect in vitro during the brewing of red raspberry wine. The results showed that the alcohol content (V/V) increased first and then tended to be stable during the fermentation of raspberry wine, and at the end of aging it was up to (18.00 ± 0.07)%. Active components contents and the inhibition rates of α-glucosidase and α-amylase increased first and then decreased during the brewing process, and both total phenol and anthocyanin contents reached the maximum of (153.32 ± 2.26) and (173.64 ± 5.72) mg/L on the first day of fermentation, respectively. The contents of flavonoid and proanthocyanidin reached the maximum value of (67.03 ± 0.30) and (6.38 ± 0.04) mg/L on the 9th and 5th day, respectively. The inhibition rates of α-glucosidase and α-amylase reached the maximum of (90.18 ± 0.77)% and (87.93 ± 2.10)% on the 5th and 1st day, respectively. During the fermentation process, L-malic acid content increased, citric acid content decreased, and the content of other organic acids increased first and then decreased, with the greatest changes being observed in the contents of succinic acid and lactic acid. During aging, L-malic acid content increased slowly, succinic acid content increased first and then decreased slowly, while the contents of citric acid, lactic acid, oxalic acid, tartaric acid and shikimic acid decreased continuously. A total of 18 aroma components were detected in fresh red raspberry juice, and 46 and 23 aroma components were detected during the fermentation and aging of red raspberry wine, respectively. The main aroma components of raspberry juice were ketones (63.40%), and the content of ketones decreased and the contents of alcohols and esters increased after fermentation. The main aroma components in raspberry wine were ester, ethyl decanoate, ethyloctanoate and isoamylformate, which were responsible for the characteristic aroma.

Key words: red raspberry wine, fermentation, functional ingredients, aroma components, hypoglycemic effect in vitro

CLC Number:

TS201.1

RAO Yanyan, SANG Ying, TANG Linlin, CHEN Sirui, FENG Jianwen, FU Maorun, LIU Yamin, WANG Jinling. Dynamic Changes in Aroma, Functional Components and Hypoglycemic Effect in Vitro of Red Raspberry Wine during Fermentation[J]. FOOD SCIENCE, 2020, 41(6): 222-230.

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Dynamic Changes in Aroma, Functional Components and Hypoglycemic Effect in Vitro of Red Raspberry Wine during Fermentation

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