Optimization of fermentation conditions of Munage grape-Elaeagnus angustifolia compound fruit wine and the antioxidant activity analysis
The fermentation process of a compound fruit wine was optimized by single factor and orthogonal experiments using Munage grape and Elaeagnus angustifolia as raw materials,and the antioxidant activity of the Munage grape-E.angustifolia compound fruit wine was analyzed.The re-sults showed that the optimal fermentation process of the wine was initial sugar content 24 °Bx,yeast inoculum 0.4％,fermentation time 7 d,and tem-perature 24 ℃,under the condition,the wine appeared yellow,with a clear body,rich fruit aroma,and mellow aroma,and the alcohol content was 10.3％vol,and the sensory score was 85.2 points.The scavenging ability of 2,2'-azino-bis(3-ethyl-benzothiazoline-6-sulfonic acid)(ABTS+),1,1-diphenyl-2-picrylhydrazyl(DPPH)and hydroxyl free radical of the wine after fermentation were improved,and the total phenlos,botal flavonoids,and flavan-3-ol contents were significantly increased(P＜0.05).The results indicated that the Munage grape-E.angustifolia compound fruit wine had cer-tain antioxidant activity.
Munage grapesElaeagnus angustifoliacompound fruit winefermentation processantioxidant activity
万方数据
维普
