Changes of antioxidant activity and color of pitaya wine fermented by different yeasts
The change of total phenols,betanin,antioxidant activity and color during pitaya wines fermentation by four kinds of yeasts were researched.In the process of fermentation,the total phenols and betanin contents in the pitaya wine showed a decreasing trend.L* value and a* value increased,b* value decreased.The polyphenols content in pitaya wines fermented by yeast RC212 was the highest of 272.5 μg/ml,the IC50 of DPPH free radical scavenging rate was the lowest of 22.98％.The IC50 of hydroxy free radical scavenging rate and total reducing power of pitaya wines fermented by yeast R2 were 8.84％ and 28.52％,respectively,and the betanin content was the highest of 581.4 mg/L.The antioxidant substances contents,antioxidant activity and red pigment stability in pitaya wines fermented by yeast RC212 and yeast R2 were better than that in pitaya wines fermented by yeast DV10 and yeast D254.
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NSTL
万方数据
维普
