Effects on the color, taste, and anthocyanins stability of blueberry wine by different contents of mannoprotein.
Anthocyanin
Blueberry wine
Color
Mannoprotein
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
01 May 2019
01 May 2019
Historique:
received:
04
07
2018
revised:
28
11
2018
accepted:
28
11
2018
entrez:
7
1
2019
pubmed:
7
1
2019
medline:
14
2
2019
Statut:
ppublish
Résumé
Blueberry wine is a new fruit wine with good taste and rich nutrition, but color change and anthocyanins (ACNs) content readily decrease during the production process. The effects of different content (0.2 g/L, 0.25 g/L, and 0.3 g/L) of mannoprotein (MP) on the blueberry wine were investigated in this study. The result showed that MP treatment inhibited the decrease in ACN content, reduced the content of total acid, increased the content of alcohol content in blueberry wine, maintained the color and improved the taste of blueberry wine. In addition, the effect was more pronounced as the MP concentration increased, with the optimum effect at 0.3 g/L. However, MP has no significant effect on the total sugar in blueberry wine. The results arising from this study provide new insights into blueberry wine production, by which treatment with MP maintain the color and ACNs contents, and improve the taste of blueberry wine.
Identifiants
pubmed: 30611513
pii: S0308-8146(18)32086-7
doi: 10.1016/j.foodchem.2018.11.139
pii:
doi:
Substances chimiques
Anthocyanins
0
Membrane Glycoproteins
0
mannoproteins
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
63-69Informations de copyright
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