| Title: | Effects of Different Brewing Technologies on Polyphenols and Aroma Components of Black Chokeberry Wine |
| Author(s): | Chen M; Zhang S; Ren Y; Le Z; Li L; Sun B; |
| Address: | "School of Functional Food and Wine, Shenyang Pharmaceutical University, Shenyang 110016, China. Polo de Inovacao de Dois Portos, Instituto Nacional de Investigacao Agraria e Veterinaria, I.P., Quinta da Almoinha, 2565-191 Dois Portos, Portugal" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "The black chokeberry is a shrub of the Rosaceae family, which is characterized by strong acidity and astringency and is widely processed into wine and alcoholic beverages. However, due to the characteristics of black chokeberries, the wine brewed by traditional methods often has a strong sour taste, weak aroma, and poor sensory quality. In order to improve the sensory quality and explore the effects of different brewing technologies on polyphenols of black chokeberry wine, five brewing technologies (traditional fermentation, frozen fruit fermentation, co-fermentation, carbonic maceration, and co-carbonic maceration) were used in this study. The results showed that compared with the traditional method, the four alternative brewing technologies could reduce acidity, increase the contents of several major polyphenols, and enrich floral scents and fruity aroma, thus significantly improving the sensory qualities of black chokeberry wine. The proposed brewing technologies would be applied to the production of quality black chokeberry or other fruit wines" |
| Keywords: | aroma black chokeberry brewing technology polyphenol; |
| Notes: | "PubMed-not-MEDLINEChen, Mengying Zhang, Shuting Ren, Yuanxiao Le, Zhao Li, Lingxi Sun, Baoshan eng Switzerland 2023/02/26 Foods. 2023 Feb 17; 12(4):868. doi: 10.3390/foods12040868" |
