The quality change of fig wine fermented by RV171 yeast during the six-month aging process

Abstract

In the present study, the objective was to determine the quality changes of fig wine fermented with single yeast during six months of aging process. The suitable single yeast was screened, and the optimal fermentation process was determined through single-factor experimental analysis and response surface methodology. The fig wine prepared by the optimal fermentation process then aged for six months. The results showed that the strain RV171 was the most suitable yeast among six evaluated yeast strains. The optimal process conditions were yeast addition 0.3%, fermentation temperature 28 °C, and fermentation time 9 days. During the aging process, the contents of vitamin C, total phenolics and flavonoids, as well as antioxidant activity of fig wine changed significantly. There was a positive correlation between these bioactive substances and antioxidant capacity. In addition, significant differences existed for volatile aroma compounds in fig wine at different aging times. When fig wine is aged for one month, the content of ester volatile components was the highest, while the aroma is better than the others. The present study could provide theoretical basis for the production and aging process of fig wine, which would be helpful for further investigation and application of figs to functional foods.