Effects of Different Brewing Technologies on Polyphenols and Aroma Components of Black Chokeberry Wine

Abstract

The black chokeberry is a shrub of the Rosaceae family, which is characterized by strong acidity and astringency and is widely processed into wine and alcoholic beverages. However, due to the characteristics of black chokeberries, the wine brewed by traditional methods often has a strong sour taste, weak aroma, and poor sensory quality. In order to improve the sensory quality and explore the effects of different brewing technologies on polyphenols of black chokeberry wine, five brewing technologies (traditional fermentation, frozen fruit fermentation, co-fermentation, carbonic maceration, and co-carbonic maceration) were used in this study. The results showed that compared with the traditional method, the four alternative brewing technologies could reduce acidity, increase the contents of several major polyphenols, and enrich floral scents and fruity aroma, thus significantly improving the sensory qualities of black chokeberry wine. The proposed brewing technologies would be applied to the production of quality black chokeberry or other fruit wines.

Influence of lactic acid fermentation on the phenolic profile, antioxidant activities, and volatile compounds of black chokeberry (Aronia melanocarpa) juice

“…Moreover, cyanidin‐3‐ O ‐rutinoside was the dominant anthocyanin, with a content of 377.92 mg/L in the black chokeberry juice. Though these results largely agree with the existing literature, in some black chokeberry processed products, additional research has indicated the existence of various prevailing phenolic compounds in numerous other investigations (Chen et al., 2023; Gerasimov et al., 2023). The discrepancy in the fruit's composition may contribute to the difference in the cultivar, the planting environment, the maturity of the fruits, and the process technology.…”

“…Black chokeberries ( Aronia melanocarpa L.) are berries produced by a perennial shrub native to North America (Sidor & Gramza‐Michałowska, 2019). In recent decades, they have been introduced into China and are widely cultivated in the Northeast area (Chen et al., 2023). Black chokeberries are rich in polyphenols, flavonoids, anthocyanins, and other phytochemicals, which exhibit antioxidant, antiaging, and antidiabetic activities (Chen et al., 2023).…”

“…In recent decades, they have been introduced into China and are widely cultivated in the Northeast area (Chen et al., 2023). Black chokeberries are rich in polyphenols, flavonoids, anthocyanins, and other phytochemicals, which exhibit antioxidant, antiaging, and antidiabetic activities (Chen et al., 2023). Nevertheless, these purple‐black berries and their processed products (e.g., juice) have been described as sour, bitter, and astringent, and these disliked sensory profiles negatively influence their consumption habits (Markkinen et al., 2019).…”

Effect of Protease Combined with Heat Treatment on the Volatile Composition and Aroma Quality in Liqueur Wine

“…Alcohols are another important group of volatile compounds in wines, mainly produced by yeast metabolism during wine fermentation, and have a pungent odor [ 19 , 20 ]. The contribution of alcohols to the aroma depends on their concentration in wines.…”

Advancements and Future Directions in Yellow Rice Wine Production Research

“…By combining traditional and modern techniques, modern scientific technologies and equipment, such as automation control and fermentation temperature control, are introduced while maintaining the traditional process, which improves production efficiency and product quality stability. Techniques such as frozen fruit fermentation, co-fermentation, carbonation impregnation, and co-carbonation impregnation can reduce acidity and increase the content of main polyphenols, enriching floral and fruity aromas and improving the sensory quality of black cherry wine [88]. Microorganism optimization and screening are crucial in improving the taste and quality of yellow rice wine by selecting strains with alcohol tolerance, antioxidant ability, and aroma generation ability [89,90].…”