Antioxidant Activity and Main Volatile Flavor Components of Mulberry Wine Fermented with Saccharomyces cerevisiae B - 8
2014
Chae, K.S., Gochang Black Raspberry Research Institute, Jeonbuk, Republic of Korea | Jung, J.H., Gochang Black Raspberry Research Institute, Jeonbuk, Republic of Korea | Yoon, H.H., Gochang Black Raspberry Research Institute, Jeonbuk, Republic of Korea | Son, R.H., Gochang Black Raspberry Research Institute, Jeonbuk, Republic of Korea
This study was carried out to develop mulberry wines fermented with traditional microorganisms (Saccharomyces cerevisiae B-8). S. cerevisiae B-8 is a traditional fermentation microorganism isolated from domestically grown Rubus occidentalis. Each S. cerevisiae B-8 and Fermivin was inoculated into mulberry up to 1¡¿10¡�9 CFU/kg, followed by incubation at 25¡� for 10 days. Mulberry fermented with S. cerevisiae B-8 (MBB) had a high alcohol content (16.47%), and the fermentation rate of MBB was faster than that of mulberry fermented with Fermivin (MBF). The total polyphenol and flavonoid contents of MBB were higher than those of MBF. DPPH radical scavenging activity of MBB was as high as that of MBF. ABTS radical scavenging activity of MBF was higher than those of MBB and mulberry juice (MBJ). In addition, reducing power of MBB was much higher than other samples. Flavor constituents of the two fermented wines were analyzed by gas chromatography and mass spectrometry. Twenty-three compounds from the sample were separated and identified as fifteen esters, six alcohols, an aldehyde, and an acetate. Particularly, tetradecanoic acid, ethyl ester of orris and violet flavor were ten times more abundant in MBB than in MBF. Several ester components were two times more abundant in MBB than in MBF. In conclusion, current findings indicate that MBB might have better antioxidant activities with flavor, which contributes to improved wine production with high quality and function.
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