sauce-flavor mead, fermentation technology optimization, sensory evaluation, polyphenol, antioxidant activity, volatile flavor substance, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

In this study, sauce-flavor (Jiangxiangxing) mead was brewed with the seventh rounds of distiller's grains and honey as raw materials. The brewing technology were optimized by single factor and response surface tests with polyphenol content as evaluation index, and its antioxidant activity in vitro were evaluated. In addition, the physicochemical indexes, volatile flavor substances, inorganic elements content and antioxidant activity were compared with the sample without honey addition. The results showed that the optimum brewing process of sauce-flavor mead were obtained as follows: honey addition 15%, yeast addition 0.053%, fermentation time 17 d, temperature 28.5 ℃. Under these optimal conditions, the polyphenol content of sauce-flavor mead reached 3.49 mg/L, and the sensory score was 89.3 which had the flavor characteristics of sauce-flavor and honey. Compared with the fermented wine sample without honey, the alcohol content, total acid, total ester and solids content of sauce-flavor mead were higher, which were 13.13%vol, 3.10 g/L, 1.30 g/L and 0.54 g/L, respectively. Methanol was not detected, the content of harmful metal Pb was lower (0.40 mg/L), and the essential trace element Zn was higher (36.2 mg/L). The types of volatile flavor substances were more abundant, and a total of 26 volatile substances were detected, including 7 organic acids, 11 alcohols, 3 esters, 1 aldehyde, 2 ketones and 2 pyrazines. The free radical scavenging rates of DPPH, hydroxyl and ABTS were higher.