Quality Analysis of Jaboticaba Soaked Wine in Different Soaking Time
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Abstract:
Soaked wine was prepared using jaboticaba fruit as raw material, the effect of different soaking time on the active ingredients contents and antioxidant activity of jaboticaba soaked wine were studied. The volatile constituents of jaboticaba soaked wine in different soaked time were also analyzed in order to elucidate its characteristic flavor substance. The results showed that the contents of phenolic compounds in jaboticaba soaked wine were increased with soaking time. When soaked for 3 month, the phenolic contents of jaboticaba soaked wine reached the highest point, the total phenolics, total flavonoid and proanthocyanidins contents of the soaked wine were 1581.11 mg GAE/L, 352.20 mg CE/L and 140.96 mg EPE/L, respectively, which had no significant differences compared with the soaked wine for 6 month. The changes of antioxidant activity of the soaked wine were consistent with the variation trend of phenolic substance content. The ABTS, DPPH and FRAP antioxidant activity of jaboticaba soaked wine were better than other soaked time of wines, the contents are 697.02 mmol TE/L, 428.97 μmol TE/L and 19.97 mmol Fe2+/L, respectively. Alcohols, hydrocarbons, esters and aldoketones were four main identified volatile constituents in jaboticaba soaked wine. Phenethyl alcohol, 1-hexanol, ethyl caprate and ethyl caprylate were important flavor substances of jaboticaba soaked wine. In summary, the best soaking time of jaboticaba soaking wine was 3 months, and the content of active substances, antioxidant activity and flavor substances of soaking wine reached the best level.
