Effects of mulberry pomace on physicochemical and textural properties of stirred-type flavored yogurt

Adding functional ingredients is an important method to develop functional dairy products. Mulberry pomace (MPo), a byproduct of mulberry fruit processing, is rich in phenolic compounds and anthocyanins and can be served as the functional ingredient in functional dairy products. The aim of this work was to prepare a functional flavored yogurt by incorporating MPo into stirred yogurt and to investigate the effects of MPo on the physicochemical and textural properties of the product during cold storage. We supplemented MPo powder up to 3% (wt/wt) in fermented milk, and the changes in color, pH, titratable acidity (TA), total phenol content (TPC), total anthocyanin content (TAC), water-holding capacity, rheological behavior, texture, and microstructure of the functional flavored yogurt were monitored during storage under 4°C for 28 d. The MPo powder brought a pink to dark red color to the yogurt, decreased the lightness (L*) and yellow-blue color (b*) values, increased the red-green color (a*) values, decreased the pH value, and increased the contents of TA, TPC, and TAC in a dose-dependent manner. The addition of MPo at 1%, 2%, and 3% (wt/wt) significantly increased water-holding capacity, consistency, viscosity, and viscosity index, and reduced firmness of yogurt samples. Supplementation of MPo significantly reduced the pore spaces and channels inside the samples and improved microstructure of the functional yogurt. During the 28 d of cold storage, MPo-fortified yogurt samples kept relatively constant color, although their L*, a*, and b* showed a decreasing tendency. The pH of all yogurt samples gradually decreased with increasing of TA. Interestingly, TPC and TAC contents and the texture parameters of MPo-fortified yogurt increased gradually and continuously during the 28 d of cold storage. Mulberry pomace is beneficial to improve the physicochemical and textural properties of yogurt and has the potential as a natural stabilizer to be used in functional yogurt rich in phytochemicals.     

Dielectric Properties of Yogurt for Online Monitoring of Fermentation Process

Yogurt is one of the most popular dairy products fermented by Lactobacillus bulgaricus and Streptococcus thermophilus. The present study introduced dielectric properties as a new technique for yogurt fermentation monitoring. Dielectric properties of cow milk and yogurt at different time of fermentation were measured from 10 to 3000 MHz at 42 °C using open-ended coaxial-line probe technology by an impedance analyzer. Meanwhile, pH and titratable acidity of yogurt at different fermentation time were measured. Results showed that the dielectric loss factor of yogurt was positively correlated with fermentation time and had an irregular change at the endpoint of fermentation (7 h, pH?≈?4.6). The polynomial determination coefficients of dielectric loss factor with pH and titratable acidity decreased with increasing frequency and were found highest at 10 MHz (0.927 and 0.963, respectively). The linear coefficients of determination between measured values and calculated values were 0.990 for titratable acidity and 0.965 for pH at 10 MHz, respectively. Accordingly, dielectric loss factor can be a promising indicator for online monitoring of industrial yogurt fermentation process.     

猕猴桃酒发酵过程中营养成分变化及发酵方式对成品酒品质的影响

以海沃德、秦美、红阳三种猕猴桃为原料,采用清汁和带渣发酵六种酒,研究发酵过程中营养成分变化和发酵方式对成品酒 品质的影响。 结果表明,六种酒在发酵前3 d可溶性固形物保持不变,3～7 d快速降低,7 d后基本保持不变;海沃德和红阳酒的多酚维 持在0.8 g/L左右,秦美酒先降低后升高最后又降低;海沃德和红阳清汁酒的VC在发酵初期不断升高,后期降低,海沃德、红阳带渣酒 以及秦美品种酒在发酵前2 d降低,之后升高,6 d后再次降低;海沃德和秦美带渣酒的单宁分别在发酵前4 d和前2 d升高,之后降低, 其他四种酒在发酵前6 d降低,最后维持在较低水平。 对比清汁发酵,带渣发酵能显著提高成品酒总多酚、单宁含量和还原力,降低 VC含量（P＜0.05）,但对DPPH、ABTS+·清除率没有显著影响（P＞0.05）。     

香梨全果果浆与果汁发酵工艺及果酒香气成分分析

本研究以库尔勒香梨为试验原料,研究了EC118、KI、KD三种酵母在全果果浆与果汁发酵过程中发酵醪的基本理化指标,且对香梨果实与6种处理果酒的香气成分进行了分析。三种酵母在全果果浆与果汁发酵过程中各指标总体变化趋势没有表现出处理间差异,但各指标的变化水平存在一定的差异,6种果酒总酚含量为244.62～296.91 mg/L,全果果浆发酵果酒总酚含量高于果汁发酵果酒;EC118、KI、KD全果果浆与果汁发酵果酒香气种类分别为25、30、28、22、23、24,共有香气14种,主要包括醇类、酯类和酸类等,三种酵母中KI、KD酵母发酵产香气能力较优,所得果酒酸度适宜、酒精度高,色泽澄清透亮,全果发酵总酚含量、香气种类均高于果汁发酵,KI酵母香气成分最多,且KI全果果浆发酵果酒总酚含量最高,所以选择KI全果果浆为香梨果酒的最佳菌种及发酵原料。     

The Effect of Fermentation Temperature on the Microstructure,Physicochemical and Rheological Properties of Probiotic Buffalo Yoghurt

The properties of buffalo and bovine milk differ and the procedures developed to make bovine yoghurt may require optimisation for the production of buffalo yoghurt. This study aimed to apply cryo-scanning electron microscopy and confocal laser scanning microscopy to determine the optimal temperature for processing buffalo yoghurt. Milk was fermented at three different temperatures (37, 40 and 43 °C), stored for 28 days and the yoghurt microstructure, physicochemical and rheological properties assessed. Yoghurt fermented at 37 °C had a compact microstructure and the probiotic Lactobacillus acidophilus La-5 was more viable on storage. In contrast, yoghurt produced from a faster fermentation at 43 °C was firmer with a more porous microstructure that exhibited a higher degree of syneresis. The rheological properties during storage including the thixotropy, consistency coefficient and flow behaviour index were not significantly affected by temperature nor were the concentration of lactose, ionic calcium or titratable acidity. This study shows how changes to processing can be used to alter the microstructure of buffalo products and suggests that a decrease in fermentation temperature could be used to improve the quality of buffalo yoghurt.     

Chemical,physical, and sensory attributes of Sauvignon blanc wine fermented in different kinds of vessels

The use of vessels that are alternative to conventional cylindrical stainless steel tanks and traditional oak barrels during winemaking has increased in recent years. Examples of these alternative vessels include fashionable, oval-shaped vessels or classic clay jars. A Sauvignon blanc grape juice was fermented (by using a commercial starter made of two different commercial strains from Oenobrands/Anchor Oenology) in four different vessels in triplicate: 150 L cylindrical stainless steel tanks (as a control), 980 L polyethylene oval-shaped tanks, 450 L concrete oval-shaped tanks, and 225 L clay jars. Afterwards, the finished wines were chemically, physically, and sensorially characterized. The wine fermented in the concrete vessels had a slightly higher pH (about 0.05 pH units) and lower titratable acidity (about 0.20 g/L of tartaric acid equivalents) value than those of the control wine. The wine fermented in the clay jars showed the lowest amounts of C₁₀, C₁₂, and C₁₄ volatile compounds (containing about 69% of those compounds when compared with the control wine). The wine fermented in the polyethylene oval-shaped tanks was described as the most bitter, while the wine fermented in the concrete oval-shaped tanks was described as the least fruity when wines were sensory analyzed by a panel of 11 wine experts. The wines fermented in the oval-shaped vessels showed lower volatile acidity (about 25% reduction of volatile acidity when compared with wines fermented in non-oval-shaped vessels), higher residual sugars (wines fermented in the oval-shaped vessels contained about 1.7 g/L of residual sugars, while wines fermented in the non-oval-shaped vessels contained about 1.4 g/L of residual sugars), higher phosphorous content (with an increase of about 12%), and required a lower dose of bentonite to achieve protein stability (about 64 g/hL of bentonite) than those of the other wines (about 75 g/hL of bentonite). Even though some statistical differences were found among wines fermented in the different vessels, it should be noted that the differences were very small. Thus, it seems that the impact of the fermentation vessel type on final wine features is lower than expected.     

葡萄果渣酵素的发酵工艺优化及其理化特性

以果酒及果醋酿造过程中废弃的葡萄果渣、糖蜜为原料,利用酵母菌、乳酸菌、醋酸菌多菌种共酵过程中物质间的转化与利用从而得到营养价值更高的酵素保健饮品。在确定基本超声条件（超声频率40 kHz、超声功率50 W、超声温度30 ℃）的前提下,考察活菌接种量、初始pH值、糖添加量、超声时间对超氧化物歧化酶活力及活菌数的影响;并探究因素间交互作用的影响,利用响应面法设计4因素3水平试验,对葡萄果渣酵素发酵工艺进行优化,优化后得到初始pH 5.0、糖添加量8%、活菌接种量12%、超声时间60 min,并将该条件用于5 L罐的工艺放大,对补料方式进行改进,发酵终点时pH值为3.5,可滴定酸度为2.89%,总酚质量浓度为5.5 mg/mL。检测得到功能性成分如原花青素质量浓度为3.78 mg/mL,SOD活力达到988 U/mL。采用总抗氧化能力试剂盒测定得到该酵素对2,2’-联氮双(3-乙基苯并噻唑啉-6-磺酸)阳离子自由基清除能力（以Trolox当量计）为（44.5±2.5）μg/g。经检测,该葡萄果渣酵素含有丰富的酒石酸、苹果酸、琥珀酸、柠檬酸,发酵过程中散发葡萄特有的醇、酚、萜类香气,葡萄果渣酵素香气独特且绵密。得到的葡萄果渣酵素上清液色泽透明亮丽,香气绵柔,口感、滋味评价均较高。     

Production of Table Wine from Processed Tea Bags Using Different Strains of Saccharomyces cerevisiae

Wine samples were produced from locally available tea infusions (Lipton tea, Top tea and Highland tea) using baker’s yeast (Saccharomyces cerevisiae By1) and yeast cultures from pineapple (S. cerevisiae Py6) and cocoa (S. cerevisiae CY43). Physicochemical analyses and microbial evaluation were undertaken during fermentation. Lipton tea wine produced, using baker’s yeast, pineapple yeast and cocoa yeast had highest alcoholic contents of 7.88%, 6.25% and 7.20%, respectively. Top tea wine produced using the same set of yeasts had highest alcoholic contents of 9.78%, 5.43 and 8.15% respectively, while Highland tea wine produced highest alcoholic contents of 9.78%, 7.07% and 7.61% respectively. Physicochemical analyses for all the wines produced showed that the specific gravity, total solids and pH of the must decreased as fermentation progressed while the titratable acidity remained constant throughout the must fermentation. Colony counts showed a high biomass of yeast cells that decreased as it tended towards the end of fermentation. Sensory analysis of the wines showed that Lipton and Top tea are the most acceptable organoleptically when compared with the commercial wine used as control although the three tested teas were not significantly different statistically. Baker’s yeast was rated as the best yeast for wine fermentation irrespective of the type of tea used. All the wines produced were generally accepted as they were scored above average. This study highlights the potential of using different tea infusions as alternatives to grape and other fruit musts in wine making. It also confirms that commercial yeasts such as baker’s yeast can be used in homemade wine production.     

Characteristics and antioxidant capacities of five hawthorn wines fermented by different wine yeasts

Different yeast strains can influence the characteristics and active constituents of hawthorn wines. Hawthorn wines were produced using five different yeasts and characterized in terms of their profiles of typical properties and antioxidant capacities. The wine antioxidant capacities of 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH), 2′‐azino‐bis‐3‐ethylbenzothiazoline‐6‐sulfonic acid, superoxide anion (O₂ · ^–) scavenging activities and ferric reducing antioxidant power (FRAP) were determined. It was found that the general wine compositions showed the expected variations. Except for yeast Lalvin W15 all of the yeasts exhibited good sugar‐utilizing ability and alcohol production. Yeast Lalvin 71B exhibited an excellent fermentation capability. Hawthorn wine fermented by yeast Lalvin 71B had the lowest residual sugar, titratable acidity and colour density and the highest alcohol content. SIHA Active Yeast 3 had good performance in respect to oxidation resistance. The highest content of anthocyanins and polyphenols in the wine was found with hawthorn wine fermented by SIHA Active Yeast 3, and this wine contained the highest antioxidant activity as determined by the DPPH assay, O₂ · ^– assay and FRAP. Statistical analysis indicated that pH value was significantly correlated with colour density (?0.954**) and alcohol content (0.905**) in the hawthorn wines. There was a strong positive correlation between the polyphenol content and the antioxidant activity as determined by the DPPH (0.915**) and FRAP (0.914**) assays, respectively. Copyright © 2013 The Institute of Brewing & Distilling.     

Quality of Banana Puree During Storage: a Comparison of High Pressure Processing and Thermal Pasteurization Methods

The quality features of banana puree after high pressure processing (HPP) at 500 MPa for 10 min and thermal pasteurization (TP) at 90 °C for 2 min during 30 days of refrigerated storage were compared in this study. Initial counts in banana puree of greater than 3.80 log colony-forming units (CFU)/g of total aerobic bacteria (TAB) and 3.10 log CFU/g of molds and yeasts (M&Y) were reduced by HPP and TP. TAB were approximately 1.0 CFU/g, and M&Y were less than 0.3 log CFU/g in HPP- and TP-processed puree during storage. HPP and TP did not change pH, titratable acidity (TA), total soluble solids (TSS), lightness (L), and yellowness (b), total phenolic content (TPC), and antioxidant capacity (AC), but HPP raised redness (a) and TP reduced a and ascorbic acid (AA). During storage, L, a, and b in HPP- and TP-processed purees did not change but HPP-processed puree increased pH and decreased TA. After storage, the percentage of TPC and AA was 75.85 and 55.09 % in the HPP group and 96.30 and 68.09 % in the TP group, indicating a significant loss of TPC and a greater loss of AA in HPP-processed puree. The loss of AC agreed with the loss of AA and TPC. HPP preserved particle size distribution and viscosity of purees, whereas TP increased the number of smaller particles and viscosity after processing and in storage. Twenty-six volatiles (18 esters) and 22 volatiles (15 esters) were detected in HPP- and TP-processed purees, and the ester fraction was 69.79 and 52.36 %, respectively. HPP was found to be an effective alternative pasteurization method for preserving the quality of fresh banana puree.     

Assessment of coating tomato fruit with shrimp shell chitosan and N,O-carboxymethyl chitosan on postharvest preservation

The effect of coating tomato fruit (Lycopersicon esculentum) with shrimp shell chitosan, a deacetylated form of chitin, and a chitosan derivative, i.e. N,O-carboxymethyl chitosan (NOCC) on postharvest preservation was studied. The effects of various chitosan and NOCC concentrations on fruit ripening behavior, as well as fruit physical and chemical characteristics were evaluated during storage at room temperature (25–30 °C). Coating the fruit with 2 % (w/v) chitosan or NOCC solutions was found to be more effective in extended its storage life than coating with 0.5 % (w/v) solutions. Covered tomatoes were firmer, higher in titratable acidity, and exhibited less red pigmentation than the control uncoated fruits at the end of storage. These results suggest the suitability of chitosan and its derivative NOCC as an alternative means of preserving fresh fruits.     

Volatile composition of partially fermented wines elaborated from sun dried Pedro Ximénez grapes

In this work, we used a cell immobilisation system consisting of Penicillium chrysogenum fungi (GRAS) bound to the osmotolerant yeast strains Saccharomyces cerevisiae X4 and X5 for the partial fermentation of raisin musts. The resulting wines were compared with others obtained by partial fermentation of musts with free yeasts and with a traditionally produced sweet wine (i.e. without fermentation of the must). The analysis of volatile compounds grouped by aroma series showed the partially fermented musts had a more complex aroma than the traditional wine. Specially prominent among aroma series was that of ripe fruit, followed by the milky and chemical series. The volatiles with the greatest impact on wine aroma as assessed in terms of odour activity were ethyl hexanoate, ethyl octanoate, butyrolactone, isoamyl alcohols, acetaldehyde, ethyl acetate, 2,3-butanediol, acetoin and 2,3-butanedione. A cluster analysis according to the Ward method was performed to assess the similarity between the traditional sweet wine and those obtained by partial fermentation with free and immobilised yeasts revealed small differences between the wines obtained with free and immobilised yeasts, and marked differences between partially fermented and traditionally obtained sweet wine. The wines provided by immobilised yeasts were the most appreciated in the sensory analysis (especially those obtained with X4 yeasts).     

Chemical, physical-chemical, and sensory characteristics of lychee (Litchi chinensis Sonn) wines

Abstract: Four lychee (Litchi chinensis Sonn) wines (prepared with 3 yeast strains [UFLA CA11, UFLA CA1183, and UFLA CA1174]) and a spontaneous fermentation (SPON) were done in order to add value to the fruit while preventing waste arising from the short shelf life of lychee. The fermentation was monitored daily by analyzing the soluble solids, pH, acidity, ethanol, and sugar. At the end of fermentation, the wines were subjected to chemical, physical–chemical, and sensory analysis. The wines prepared showed greater variations in the qualitative than in the quantitative analysis of their constituents. The sensory analysis indicated that the wines fermented by yeast UFLA CA1183 and UFLA CA11 had rates of acceptance above 75%. The principal components analysis separated the wines into 2 groups according to the analyzed compounds. Based on these analyses, the wine produced by inoculation with UFLA CA1183 proved to be the most suitable for the production of lychee wines. Practical Application: Development of new products and adding value to fruits. Importance of selection of specific yeasts for production of fruit wine.     

不同酵母菌种对发酵海红果酒品质的影响研究

本文研究了三种酵母菌(BV818、ICV254和CY3079)制备的海红果酒在发酵过程中发酵液的基本理化性质、多酚和黄酮的含量及抗氧化能力的动态变化,且对三种发酵酒的香气成分进行了定性分析。在三种酵母发酵海红果酒的过程中各指标总体变化趋势没有表现出酵母间差异,但各指标的变化水平存在一定的差异,三种酵母发酵酒中总酚含量为915.86±5.13~1066.85±16.44 mg/L,黄酮含量为31.60±1.32~42.64±0.45 mg/L,显著高于发酵原液(p0.05),表现出很高的清除DPPH·能力和还原能力;三种酵母发酵酒中共检出24种香气成分,主要包括醇类、酯类和酸类等,三种酵母发酵酒的特征香气均为3-甲基丁醇。在三种酵母中,酵母ICV254的降糖速率最快,发酵时间仅为8 d左右,所得发酵酒的酒精度高、残糖量低、酸度低、感官评分好,同时总酚和黄酮含量高、抗氧化能力最强,且香气成分多,所以选择酵母ICV254为海红果酒的最佳发酵菌种。     

Evaluation of physicochemical properties and fermenting qualities of apple wines added with medicinal herbs

To evaluate the possibility for development of apple wine containing medicinal herbs, we have prepared ‘Fuji’ apple (Malus domestica) wines containing pine (Pinus densiflora Siebold et Zuccarini) needle and hwanggi (Radix Astragali)/mistletoe (Viscum album). Normal apple wine was fermented rapidly, but after 40 days fermentation/maturation, the final ethanol content, pH, total acidity, and contents of sugar/organic acid showed similar levels in 3 kinds of apple wines. In other hands, the total phenols content, antocyanins content, and brightness were higher in apple-pine wine and apple-herb wine than in normal apple wine. Apple-herb wine had higher values in total phenol contents, brightness, free amino acid contents, and quenching activity for ABTS free radicals than normal apple wine, and had similar sensory evaluation values with normal apple wine. Taken together, it is supposed that hwanggi and mistletoe might provide functional components to normal apple wine and might be applied to development of functional apple wines.     

Inoculum size of co-fermentative culture affects the sensory quality and volatile metabolome of fermented milk over storage

Lacticaseibacillus paracasei PC-01 is a probiotic candidate isolated from naturally fermented yak milk in Lhasa, Tibet, and it has been shown to possess excellent milk fermentation properties. This study used Lacticaseibacillus paracasei PC-01 as a co-fermentation strain to investigate the effect of inoculum size with a commercial starter in milk fermentation on the product flavor and profile of volatile metabolites over 28 d of cold storage. Lacticaseibacillus paracasei PC-01 was allowed to ferment in pasteurized milk with or without the commercial starter (YF-L904) at 42°C until the pH decreased to 4.5. The finished fermented milks were stored at 10°C for 28 d. Milk samples were taken at hour 0 (before fermentation) and then at d 1, 14, and 28 of cold storage. Different inoculum sizes of Lacticaseibacillus paracasei PC-01 had no significant effect on pH or titratable acidity during storage of fermented milk. Viable counts of strain PC-01 continued to increase during cold storage of the fermented milk. Generally, as storage of fermented milk proceeded, the overall sensory quality score decreased in all groups. However, the overall sensory scores of PC-01-M were generally higher than those of other groups, suggesting that a medium dose of Lacticaseibacillus paracasei PC-01 had the most obvious effect of slowing the decline in sensory quality of fermented milk during storage. Changes in sensory scores and consumer preferences were accompanied by increases in both the quantity and variety of key volatile metabolites in fermented milk during fermentation, post-ripening (d 1), and storage. Major differentially abundant metabolites, including acetaldehyde, methyl ketones, medium-chain and short-chain fatty acids, 2,3-butanedione, and acetoin, were enriched in fermented milks rated highly in the sensory evaluation. Our data confirmed that the inoculum size of co-fermentative culture affected the sensory quality and volatile metabolome of fermented milk over storage, and an optimal range of co-fermentative culture was titrated in this work.     

红枣果汁果渣与果酒果渣膳食纤维功能特性的比较研究

为了探究红枣果汁果渣与果酒果渣膳食纤维功能特性的差异,以红枣果汁果渣和果酒果渣为原料制备膳食纤维,通过测定膳食纤维的持水力、膨胀力、溶解性、持油力、阳离子交换能力以及吸附胆固醇、胆酸钠、葡萄糖能力,评价红枣果汁果渣与果酒果渣膳食纤维的功能特性。结果表明:红枣果酒果渣膳食纤维的持水力、膨胀力、溶解性、持油力、阳离子交换能力以及吸附胆固醇、胆酸钠、葡萄糖能力均显著高于果汁果渣膳食纤维(P<0.05),且随发酵天数延长,红枣果渣膳食纤维的功能特性均逐渐增加。发酵8 d时,果酒果渣膳食纤维持水力、膨胀力、溶解性、持油力、阳离子交换能力以及吸附胆固醇、胆酸钠、葡萄糖能力较果汁果渣膳食纤维分别提高了1.10、1.11、1.75、1.39、2.03、1.49、1.10和1.83倍,表明发酵有助于提高红枣果渣膳食纤维的功能特性。     

Influence of variety and commercial yeast preparation on red wine made from autochthonous Hungarian and Canadian grapes. Part I: phenolic composition

Eight wines were made from two Canadian hybrid grape varieties (Maréchal Foch, Baco Noir) and two Hungarian Vitis vinifera varieties (Kadarka, Lemberger). One half was kept untreated; the other half received a commercial yeast preparation (OptiRed^®) before fermentation. Significant differences were found between varieties for basic measures of wine quality, including pH, titratable acidity, ethanol, colour density, hue and total phenolics. Quercetin was identified only in Maréchal Foch and Baco Noir wines, and quercetin-glucoside only in Baco Noir. Varietal differences were also found in the concentrations of the 11 other colourless phenolic monomers measured, especially gallic acid, protocatechuic acid, tyrosol, caftaric acid, catechin, caffeic acid, GRP, epicatechin, p-coumaric acid, ferulic acid and trans-resveratrol. The Canadian wines had higher concentrations of the four anthocyanins measured (malvidin, delphinidin, petunidin and peonidin), higher anti-oxidative capacity, and were characterised by lower ratios of monomeric/polymeric phenolics. Addition of OptiRed^® had little impact on the basic measures of wine quality. Concentrations of gallic acid, protocatechuic acid, caftaric acid and catechin were, on average, 6% higher in wines made from OptiRed^®-treated musts. A trend was observed for all varieties in OptiRed^®-treated wines of a greater proportion of the procyanidins being presented as polymeric rather than monomeric phenolics.     

果汁发酵和带渣发酵蓝靛果酒香气成分分析

采用顶空固相微萃取和气相色谱-质谱联用技术,分析果汁发酵和带渣发酵两种工艺条件下蓝靛果酒香气成分的不同,为蓝靛果酒加工利用和评价提供理论依据。结果表明:2种不同工艺蓝靛果发酵酒共鉴定出62种香气成分,果汁发酵和带渣发酵各检出39种和50种香气成分,27种是两者共有的。2种蓝靛果发酵酒的主要香气成分都为苯乙醇和辛酸乙酯,其中,果汁发酵酒相对含量分别为23.11%和12.97%,带渣发酵酒相对含量分别为30.27%和16.83%。此外,根据感官评价,带渣发酵的果酒优于果汁发酵,带渣发酵的果酒酒色清澈透明,色泽稳定,口感圆润柔和,香气持久迷人,更具蓝靛果典型性风味。