Abstract
Objective: This study aimed to find the most appropriate tartary buckwheat variety for soaking wine. Methods: The contents of total flavones, soluble solids, total phenols, antioxidant properties, color difference and light transmittance of three kinds of tartary buckwheat wines (A, B and C) were investigated. The effects of different tartary buckwheat varieties on wine quality characteristics were explored. Results: The contents of total flavone, total phenol, soluble solid and the scavenging rate of DPPH and ABTS free radicals of tartary buckwheat B were the highest. The color difference showed that the content of total flavonoids and total phenols had a significant correlation with the color of wine samples. 49 kinds of volatile substances were found in B1 samples after soaking for 40 days, the relative content was 79.488%, among which 16 kinds of esters (the relative content was 49.916%) were the main volatile substances. Conclusion: The variety The variety of tartary buckwheat influences the quality of the wine significantly. The content of flavonoids and total phenols in the wine has a significant correlation with the color of the wine sample. The optimum variety for black wine is tartary buckwheat B.
Publication Date
4-25-2023
First Page
167
Last Page
174
DOI
10.13652/j.spjx.1003.5788.2022.80568
Recommended Citation
Jia-jia, BAI; De-rong, JI; Yu-zhen, HE; Qiu, ZHONG; and Li-li, DUAN
(2023)
"Effect of different soaking conditions on the quality of tartary buckwheat wine,"
Food and Machinery: Vol. 39:
Iss.
3, Article 28.
DOI: 10.13652/j.spjx.1003.5788.2022.80568
Available at:
https://www.ifoodmm.cn/journal/vol39/iss3/28
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