baijiu flavor types, soaked bayberry wine, volatile flavor substance, organic acid, functional component, antioxidant capacity, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

In this study, soaked bayberry wines were prepared by 6 kinds of flavor types (sauce-flavor (Jiangxiangxing), Te-flavor, Chi-flavor, Laobaigan- flavor, light-flavor and strong-flavor (Nongxiangxing)) Baijiu. The physicochemical indexes, antioxidant activities during the soaking process, and the organic acids contents and volatile flavor substances at the end of soaking were analyzed. The results showed that at the end of soaking, the total acid contents (5.88 g/L) in sauce-flavor soaked bayberry wine were higher than that in other flavor types. The contents of total sugar (193.43 mg/L) and anthocyanins (2.05 mg/L) in Chi-flavor soaked bayberry wine were higher than that in other flavor types, and the 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging ability and Fe3+ reducing/antioxidant ability were stronger than those of other flavor types. The color and chromaticity of Laobaigan-flavor soaked bayberry wines were higher than those of other flavor types. The contents of total esters (10.60 g/L), total phenols (0.87 mg/L), total flavonoids (21 mg/L) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS+) free radical scavenging ability of Te-flavor soaked bayberry wine were better than those of other flavor types. The transmittance and citric acid content (850.16 mg/L) of strong-flavor soaked bayberry wine were higher than those of other flavor types. A total of 22 volatile flavor substances were detected in different flavor types of soaked bayberry wine, among which the main volatile flavor substances were esters. The relative content of typical flavor substance caryophyllene (54.55%) was higher than that of other flavor types.