Process optimization, physicochemical characterization and antioxidant potential of novel wine from an underutilized fruit Carissa spinarum L. (Apocynaceae)

Abstract Carissa spinarum L., is a tropical underutilized fruit abundantly available during summer season, which is delicious to taste with an astringency flavor and fruity aroma. Hence, the present investigation was aimed at optimizing fermentation conditions for the production of wine and to assess its physiochemical composition and antioxidant activity. Response surface methodology coupled with central composite design was employed for the optimization studies. It was determined that fermentation temperature of 25°C, pH of 3.5 and inoculum size of 10% (v/v) resulted in quality wine with 8.3% (v/v) of ethanol content. Further, physicochemical composition and antioxidant activity of the optimized wine was found to be significantly higher or on par with other tropical fruit wines reported previously. Sensory analysis indicated that wine was good in terms of overall acceptability. Thus, availability of C. spinarum fruits during their glut season can be utilized for winemaking and could generate revenue among rural households further adding significant input to the economy of fruit wine market.

摘要：刺黄果（Carissa spinarum L.）是一种夏季盛产的热带未充分利用水果，其口感鲜美，带有涩味与果香。因此，本研究旨在优化其酿酒发酵工艺条件，并评估所酿果酒的理化成分与抗氧化活性。本研究采用响应面法（Response Surface Methodology）结合中心复合设计（Central Composite Design）开展优化实验。结果表明，当发酵温度为25℃、pH值为3.5、接种量为10%（v/v）时，可酿制出乙醇含量为8.3%（v/v）的优质果酒。进一步分析发现，优化后的果酒其理化成分与抗氧化活性均显著优于或等同于此前报道的其他热带果酒。感官评价结果显示，该果酒整体接受度良好。综上，刺黄果丰产期的果实可用于酿酒，能够为农村家庭增加收入，同时为果酒市场的经济发展注入重要助力。

搜集汇总

背景与挑战

背景概述

该数据集聚焦于优化未充分利用水果Carissa spinarum L.的葡萄酒酿造工艺，通过响应面方法确定最佳发酵条件（温度25°C、pH 3.5和接种量10%），生产出乙醇含量8.3%的葡萄酒。研究显示，优化葡萄酒的理化特性和抗氧化活性显著或相当于其他热带水果酒，感官评价良好，表明该水果在旺季可用于酿酒，具有经济潜力。