Effects of magnetization with neodymium magnets treatment on blueberry wine ageing  

作　　者：Dongxu Guo Jinfeng Li Guoxin Yue Miao Li Wenze Hu Ying Shi Fengming Ma 

机构地区：[1]College of Food Science,Shenyang Agricultural University,Shenyang,110866,PR China

出　　处：《Food Bioscience》2023年第1期976-984,共9页食品生物科学（英文）

基　　金：supported by National Natural Science Foundation of China[31772011].

摘　　要：The feasibility of magnetization treatment,using neodymium magnets,for blueberry wine ageing was investigated.Two magnetization ageing devices with different operating modes(M1,circulation between two tanks;M2,single-tank circulation)were used to treat new blueberry wine.Changes in the basic characteristics,phenolic substances,antioxidant capacity,and sensory properties were evaluated.The magnetization treatment induced a faster change in the basic characteristics of the wine compared to that of the control.The magnetized blueberry wine showed higher total phenol content,antioxidant capacity,and more volatile compounds.Sensory evaluation showed that the quality of blueberry wine was improved during magnetization ageing.Moreover,the positive influence of the M1 mode on the aforementioned properties was greater than that of the M2 mode.However,when the treatment time was more than 8 weeks,the antioxidant capacity,color,and sensory evaluation of the magnetized blueberry wine were worse than those of the control.These results proved that magnetization treatment could significantly accelerate the early ageing process of blueberry wine.The effect of M1 on the ageing process was better than M2.

关 键 词：MAGNETIZATION Wine ageing Blueberry wine Wine quality ANTIOXIDANTS 

分 类 号：TS201[轻工技术与工程—食品科学]