Process Optimization and Quality Analysis of <i>Lycopus lucidus</i> Fermented Wine

WANG Dan; JIANG Chunyang; DENG Qiaosheng; YANG Qin; ZHOU Nong

doi:10.13386/j.issn1002-0306.2022060210

Volume 44 Issue 6

Mar. 2023

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Science and Technology of Food Industry > 2023 > 44(6): 235-243. > DOI: 10.13386/j.issn1002-0306.2022060210

WANG Dan, JIANG Chunyang, DENG Qiaosheng, et al. Process Optimization and Quality Analysis of Lycopus lucidus Fermented Wine[J]. Science and Technology of Food Industry, 2023, 44(6): 235−243. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022060210.

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Process Optimization and Quality Analysis of Lycopus lucidus Fermented Wine

1.
The Chongqing Engineering Laboratory for Green Cultivation and Deep Processing of the Three Gorges Reservoir Area's Medicinal Herbs, College of Food and Biological Engineering, Chongqing Three Gorges University, Chongqing 404120, China
2.
Chongqing Three Gorges Medical College, Chongqing 404120, China

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Received Date: June 22, 2022
Available Online: January 10, 2023

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Abstract

Objective: In this research, to study the best technology of fermented wine with fresh Lycopus lucidus as raw material. Methods: According to the results of single factor test, Box-Behnken response surface was used to optimize the technological conditions of L. lucidus fermented wine, and the effects of fermentation temperature, yeast inoculation amount and initial sugar content on fermented wine were investigated with alcohol content and sensory score as response values. Meanwhile, the phenolic acids in L. lucidus fermented wine were analyzed by UPLC. Results: In this study, the optimum technological conditions of L. lucidus fermentation wine were found to be yeast inoculation of 5.1%, initial sugar content of 22.8%, fermentation temperature of 26 ℃ and fermentation time of 9 days. The alcohol content of the fermented wine reached 11.23%vol, the sensory score was 85.50, and the contents of polysaccharide, total phenol, total acid and total flavone were 6.54 g/L, 384.31 mg/L, 20.67 g/L and 204.59 mg/L. The scavenging rates of ABTS⁺, DPPH and hydroxyl free radicals of L. lucidus fermented wine were 90.53%, 81.51% and 55.86%, indicating that it had certain antioxidant activity. L. lucidus fermented wine contains five phenolic acids including gallic acid, tanshinsu, protocatechuic acid, p-hydroxybenzoic acid and caffeic acid, of which gallic acid content was the highest (11.20 mg/L). Conclusion: The optimized technology of L. lucidus fermented wine was orange, clear and transparent, and the wine was mellow and full. It not only had a unique flavor of L. lucidus fermented wine, but also retained the active components such as polyphenols.
- Lycopus lucidus,
- fermented wine,
- process optimization,
- phenolic acids,
- quality analysis,
- antioxidant activity

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Process Optimization and Quality Analysis of Lycopus lucidus Fermented Wine

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