Effects of the inoculation dose of Issatchenkia terricola WJL-G4 on physicochemical properties, active substances, and antioxidant capacity of black, red, and white currant juice.

The results indicated that when the inoculation dose increased from 2% to 12%, the contents of total phenols, total flavonoids, total anthocyanins, and antioxidant capacity in currant juice decreased. Moreover, a low inoculation dose (2-4%) were beneficial for reserving the contents of total phenols, total flavonoids. Although the levels of most phenolic compounds decreased, the concentrations of caffeic acid, p-coumaric acid, ferulic acid, rutin, and epicatechin were significantly higher than the control after fermentation. Overall acceptability and taste scores of fermented currants were improved compared with those of the control group. This experiment provided an effective solution and theoretical support for solving the problems of sour taste and harsh flavor of currant juice. This article is protected by copyright. All rights reserved.