Abstract：
:Antioxidant properties and flavor characteristic profile of pomegranate wine during winemaking were investigated. The total phenol content and radical scavenging activity exhibited a slightly decrease in the end edge. Punicalagins and gallic acid were revealed to be the most abundant phenolic compounds, followed by ellagic acid and vanillic acid. These constituents were mainly responsible for the effective antioxidant capacity of pomegranate wine. The major changes of flavor qualities occurred in the initial stage, particularly 0-4day of fermentation. Fermentation significantly reduced the relative content of aldehydes, ketones, heterocyclic and aromatic compounds, but promoted the generation of esters and alcohols. This is the first time of using E-nose and E-tongue to monitor odour and taste changes in the brewing process of pomegranate wine. The study may provide a promising instruction for improving functional features and quality control of the pomegranate wine.
journal_name
Food Chemjournal_title
Food chemistryauthors
Lan Y,Wu J,Wang X,Sun X,Hackman RM,Li Z,Feng Xdoi
10.1016/j.foodchem.2017.04.030subject
Has Abstractpub_date
2017-10-01 00:00:00pages
777-787eissn
0308-8146issn
1873-7072pii
S0308-8146(17)30605-2journal_volume
232pub_type
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