Abstract:In order to explore the effect of tannase on the fermentation process and antioxidant activity of Phyllanthus emblica wine, Phyllanthus emblica was used as the raw material. After Phyllanthus emblica juice was treated with tannase (NF) or without such a treatment (CK), yeast was inoculated for fermentation to produce Phyllanthus emblica wine. Every 24 hours, the total sugar content, alcohol content and yeast quantity of Phyllanthus emblica wine were measured. The experimental data were fitted using Logistic model, Boltzmann model, SGompertz model and DoseResp model Meanwhile, the changes in total phenol content, total flavonoid content and antioxidant activity during the fermentation process were also determined. The results showed that the fitting correlation coefficients R2 of the selected models for the test data were all higher than 0.99, indicating that they could well describe the fermentation process of Phyllanthus emblica wine. At the end of fermentation, the alcohol contents were 13.37%vol for the CK group and 13.13%vol for the NF group. The addition of tannase had no significant effect on the fermentation of Phyllanthus emblica wine. After the Phyllanthus emblica wine was fermented for 12 days, the ABTS+ free radical scavenging rate (75.59%), hydroxyl free radical scavenging rate (70.00%) and Fe3+ reducing power (1.73) of the Phyllanthus emblica wine in NF group were all higher than those in the CK group, and the difference was extremely significant (P<0.01). The use of tannase had little impact on the fermentation process of Phyllanthus emblica wine, and could also reduce the tannin content while improving the quality of Phyllanthus emblica wine. This study provides a theoretical foundation for the application of tannase in fruit wine processing.
