科研之友
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摘要
In the last decade, the domestic yield and consumption of grape wine has already been doubled twice while those of the spirits increased slightly.It seems that the concept of nutritional and healthy of wine and vinegar products has already been widely accepted by most consumers, which also brings the rapid increase of wines and vinegars made from other fruits such as apple, pomegranates, litchi, mulberry, etc.The possible transformation and generation of nutriments during fruit wine and vinegar fermentation process are discussed in this paper.It may include the following aspects: 1) Bio-transformation of saccharides, such as degradation of sugars to monosaccharides, further metabolizing to ethanol and acetic acid;2) Generation and enrichment of functional saccharides such as polysaccharides and oligosaccharides through microorganism metabolization;3) Increasing of the ratio of fructose due to the competitive utilization between glucose and fructose in fermentation;4) Condensation of anthocyanins and tannins resulting in changing of the antioxidant activity;5) Increasing of soluble fiber content due to enzyme hydrolysis;6) Increasing of mannose binding protein resulting from yeast autolysis;7) Extraction enhancing due to the increase of ethanol or acetic concentration;8) Benefits from the products' alkaline microenvironment.
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