Quality of jujube wines fermented by different jujube varieties: Physicochemical parameters, antioxidant activity, non-volatile and volatile substances
Zihan Wang, Meiling Chen, Shijin Hao, Hongjie Lei, Huaide Xu, Xiaofeng Yue
Abstract
The varieties of raw materials are significant to the quality of jujube wine. In this study, the physicochemical quality, antioxidant activity, non-volatile and volatile substances of different jujube wines were analyzed. The alcohol content of the different wines ranged from 12.70% (v/v) to 14.19% (v/v). Wine fermented by J60Z showed the highest alcohol content. ZHDZ-fermented wine was the yellowest and its color quality was the best. The main monomeric phenols in date wine are chlorogenic acid, epicatechin and catechin. DZ-fermented wine had the strongest DPPH, ABTS radical scavenging activity and FRAP. The organic acids in date wine were mainly succinic acid, malic acid and lactic acid. JUZ-fermented wine had the highest content of total free amino acids, essential amino acids, and sweet amino acids, which were 817.42, 53.23, and 751.01 mg/L, respectively. Seventy-nine volatile compounds were found in the nineteen jujube wines. Wine fermented by JUZ had the highest total volatiles content (8329.52 mg/L). Principal component analysis and sensory evaluation revealed that DZ-fermented date wine had the highest composite and sensory scores. Therefore, this study showed that DZ was more suitable for making jujube wine. This study provides theoretical guidance for screening suitable varieties for jujube wine fermentation. • Jujube varieties were significant to the quality of jujube wines. • ZHDZ-fermented wine was the yellowest and its color quality was the best. • JUZ-fermented wine had the highest content of total free amino acids and volatiles. • The comprehensive quality of jujube wine produced by DZ was the best.