Process Optimization and Quality Analysis of Lycopus lucidus Fermented Wine

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.

Keywords

• lycopus lucidus
• fermented wine
• process optimization
• phenolic acids
• quality analysis
• antioxidant activity