FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (17): 23-28.doi: 10.7506/spkx1002-6630-20190822-227

• Basic Research • Previous Articles     Next Articles

Establishment of Comprehensive Quality Evaluation System for ‘Xuehua’ Pear Wine

LI Limei, FENG Yunxiao, HE Jingang, QIAN Xun, ZHANG Shaojun, GUAN Junfeng   

  1. (1. Research Center of Quality and Safety of Agro-products, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang 050051, China; 2. Institute of Genetics and Physiology, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang 050051, China)
  • Online:2020-09-15 Published:2020-09-16

Abstract: ‘Xuehua’ pear wines fermented with different yeast strains were measured for the concentrations of reducing sugar, total acid, phenols and flavonoids content, pH, 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radical scavenging capacity, and reducing power and sugar/acid ratio was calculated as well. Comprehensive scores were obtained through factor analysis method, indicating the wines fermented with Saccharomyces cerevisiae LA-BA and RC212 had the best and worst quality, respectively. A comprehensive quality evaluation model was developed as F’= –3.123 + 0.486 × reducing sugar concentration + 0.980 × reducing power + 0.006 × phenol concentration + 0.034 × DPPH radical scavenging rate using the stepwise regression method. The scores calculated by the model were significantly correlated with those obtained from factor analysis method (P < 0.01), suggesting high reliability of the model. Therefore, the developed model simplifies the quality evaluation of pear wine and can guide screening for suitable yeasts.

Key words: pear wine; quality evaluation; factor analysis method; theoretical modeling

CLC Number: