Optimization of the Fermentation Process for Pine-needle Sweet-potato Glutinous Rice Wine and Analysis of Its Antioxidant Activity
Objective: In order to improve the flavor and efficacy of traditional sweet-potato glutinous rice wine, optimize the fermentation process of pine-needle sweet-potato glutinous rice wine and evaluate its physicochemical indexes and antioxidant activity. Methods: Based on the traditional fermentation...
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The editorial department of Science and Technology of Food Industry
2025-02-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030220 |
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| author | Jie YOU Rusheng XIE Weibin WU |
| author_facet | Jie YOU Rusheng XIE Weibin WU |
| author_sort | Jie YOU |
| collection | DOAJ |
| description | Objective: In order to improve the flavor and efficacy of traditional sweet-potato glutinous rice wine, optimize the fermentation process of pine-needle sweet-potato glutinous rice wine and evaluate its physicochemical indexes and antioxidant activity. Methods: Based on the traditional fermentation of sweet-potato rice wine, the fermentation conditions were optimized using a single-factor experiment and the response surface method. The effects of pine-needle addition, initial sugar content, fermentation time, yeast addition, solid-liquid ratio, and fermentation temperature on the fermentation process were investigated. The physicochemical indexes of the pine-needle sweet-potato glutinous rice wine obtained under the optimal fermentation conditions were evaluated. In addition, its antioxidant activity was analyzed by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonate) (ABTS) cation free radical scavenging experiments. Results: The optimized fermentation conditions were as follows: pine needle mass addition of 3.3%, initial sugar content of 22.5°Bx, fermentation time of 7 d, yeast mass addition of 0.20%, solid (raw material mass):liquid (distilled water volume) ratio of 1:3 (g/mL), and fermentation temperature of 30 ℃. Under these conditions, the resulting pine-needle sweet-potato glutinous rice wine had a total sugar content of 12.5 g/L, alcohol content of 17.6%, and amino acid nitrogen content of 0.58 g/L. The resulting product exhibited a light-yellow transparent appearance with a unique pine-needle herb aroma. Moreover, it satisfied physical, chemical, and microbial safety standards. In terms of antioxidant capacity, the scavenging rates of the DPPH and ABTS+ free radicals of the pine-needle sweet-potato glutinous rice wine were as high as 87.2% and 90.3%, respectively, which were significantly higher than those of traditional sweet-potato glutinous rice wine (P<0.05). Conclusion: The optimized fermentation process developed in this study improved the flavor of pine-needle sweet-potato glutinous rice wine and significantly enhanced its antioxidant properties. Therefore, this process has practical application value for promoting the innovation and upgrading of traditional sweet-potato glutinous rice wine and providing new ideas for the application of plant excipients in wine products. |
| format | Article |
| id | doaj-art-4982d245162c46c2bb6680b7445d7b0e |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-02-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
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| series | Shipin gongye ke-ji |
| spelling | doaj-art-4982d245162c46c2bb6680b7445d7b0e2025-02-08T08:06:21ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-02-0146418519310.13386/j.issn1002-0306.20240302202024030220-4Optimization of the Fermentation Process for Pine-needle Sweet-potato Glutinous Rice Wine and Analysis of Its Antioxidant ActivityJie YOU0Rusheng XIE1Weibin WU2Department of Pharmacy, Fujian Vocational College of Bioengineering, Fuzhou 350007, ChinaDepartment of Pharmacy, Fujian Vocational College of Bioengineering, Fuzhou 350007, ChinaDepartment of Pharmacy, Fujian Vocational College of Bioengineering, Fuzhou 350007, ChinaObjective: In order to improve the flavor and efficacy of traditional sweet-potato glutinous rice wine, optimize the fermentation process of pine-needle sweet-potato glutinous rice wine and evaluate its physicochemical indexes and antioxidant activity. Methods: Based on the traditional fermentation of sweet-potato rice wine, the fermentation conditions were optimized using a single-factor experiment and the response surface method. The effects of pine-needle addition, initial sugar content, fermentation time, yeast addition, solid-liquid ratio, and fermentation temperature on the fermentation process were investigated. The physicochemical indexes of the pine-needle sweet-potato glutinous rice wine obtained under the optimal fermentation conditions were evaluated. In addition, its antioxidant activity was analyzed by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonate) (ABTS) cation free radical scavenging experiments. Results: The optimized fermentation conditions were as follows: pine needle mass addition of 3.3%, initial sugar content of 22.5°Bx, fermentation time of 7 d, yeast mass addition of 0.20%, solid (raw material mass):liquid (distilled water volume) ratio of 1:3 (g/mL), and fermentation temperature of 30 ℃. Under these conditions, the resulting pine-needle sweet-potato glutinous rice wine had a total sugar content of 12.5 g/L, alcohol content of 17.6%, and amino acid nitrogen content of 0.58 g/L. The resulting product exhibited a light-yellow transparent appearance with a unique pine-needle herb aroma. Moreover, it satisfied physical, chemical, and microbial safety standards. In terms of antioxidant capacity, the scavenging rates of the DPPH and ABTS+ free radicals of the pine-needle sweet-potato glutinous rice wine were as high as 87.2% and 90.3%, respectively, which were significantly higher than those of traditional sweet-potato glutinous rice wine (P<0.05). Conclusion: The optimized fermentation process developed in this study improved the flavor of pine-needle sweet-potato glutinous rice wine and significantly enhanced its antioxidant properties. Therefore, this process has practical application value for promoting the innovation and upgrading of traditional sweet-potato glutinous rice wine and providing new ideas for the application of plant excipients in wine products.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030220pine-needlesweet-potatoglutinous rice wineoptimization of fermentation processantioxidant activity |
| spellingShingle | Jie YOU Rusheng XIE Weibin WU Optimization of the Fermentation Process for Pine-needle Sweet-potato Glutinous Rice Wine and Analysis of Its Antioxidant Activity Shipin gongye ke-ji pine-needle sweet-potato glutinous rice wine optimization of fermentation process antioxidant activity |
| title | Optimization of the Fermentation Process for Pine-needle Sweet-potato Glutinous Rice Wine and Analysis of Its Antioxidant Activity |
| title_full | Optimization of the Fermentation Process for Pine-needle Sweet-potato Glutinous Rice Wine and Analysis of Its Antioxidant Activity |
| title_fullStr | Optimization of the Fermentation Process for Pine-needle Sweet-potato Glutinous Rice Wine and Analysis of Its Antioxidant Activity |
| title_full_unstemmed | Optimization of the Fermentation Process for Pine-needle Sweet-potato Glutinous Rice Wine and Analysis of Its Antioxidant Activity |
| title_short | Optimization of the Fermentation Process for Pine-needle Sweet-potato Glutinous Rice Wine and Analysis of Its Antioxidant Activity |
| title_sort | optimization of the fermentation process for pine needle sweet potato glutinous rice wine and analysis of its antioxidant activity |
| topic | pine-needle sweet-potato glutinous rice wine optimization of fermentation process antioxidant activity |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030220 |
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