Fermentation process and antioxidant effects of Majia pummelo wine

ObjectiveThe fermentation process and antioxidant effects of Majia pummelo wine were studied in order to provide reference for comprehensive utilization and further processing of Majia pummelo.MethodThe effects of ini-tial sugar content,additive amount of yeast,additive amount of potassium metabisulfite(K2S2O5),initial pH of juice,fer-mentation temperature and fermentation time on alcohol content of Majia pummelo wine were analyzed based on single factor experiment and orthogonal experiment.Then the optimum fermentation process of Majia pummelo wine was deter-mined.The scavenging effects of Majia pummelo juice,Majia pummelo wine and Majia pummelo wine adding buds on superoxide anion free radical(O2-)and hydrogen peroxide(H2O2).ResultResults indicated that the influence factors on alcohol content of Majia Pummelo wine were in the following order:additive amount of K2S2O5>initial pH of juice>ini-tial sugar content of juice>fermentation temperature>fermentation time>additive amount of yeast. The optimum fer-mentation process of Majia pummelo wine was as follows: initial sugar content of juice was 22%,additive amount of yeast 2%,additive amount of K2S2O5120 mg/mL,initial pH of juice 4.0,fermentation temperature 30℃and fermenta-tion time 18 d.Under this process,the alcohol content of Majia pummelo wine was 14.3%vol.The maximum scavenging rates of Majia pummelo juice,Majia pummelo wine and Majia pummelo wine added buds to O2- were 26.6%,34.5% and 43.0% respectively.The maximum scavenging rates of Majia pummelo juice,Majia pummelo wine and Majia pummelo wine adding buds to H2O2were 21.7%,29.0% and 37.6% respectively.ConclusionThe fermentation process optimized by orthogonal experiment is efficient to ferment Majia pummelo wine.The antioxidant effects of Majia Pummelo wine is improved when the buds of Majia pummelo are added.