期刊
FOOD CHEMISTRY
卷 279, 期 -, 页码 63-69出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.11.139
关键词
Blueberry wine; Mannoprotein; Anthocyanin; Color
资金
- National Key Research and Development Program of China [2017YFD0400704-4]
- Natural Science Foundation Key Program of Liaoning Province [20170540803]
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.
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