Effects of New Starter Cultures on Quality and Antioxidation of Sea-Buckthorn Wine

This study was conducted to analyze the effects of three different brewing methods including traditional yeast fermentation(Ⅰ),Staphylococcus pasteuri(S. Pasteuri)TS-82 combined with yeast(Ⅱ),and yeast fermentation with carotenoid cleavage enzyme(Ⅲ)on the quality and antioxidation of sea-buckthorn wine. The results showed that compared with traditional method Ⅰ,the physicochemical properties including pH,total soluble solid(TSS),alcoholic strength,reducing sugar and titrable acid as well as microorganisms were hardly affected by methods Ⅱ and Ⅲ. Also,pathogenic bacteria were not detected. The contents of total phenolic compounds,achieved 9.3 g/L(gallic acid)were enhanced significantly(p<0.05)by applying the method Ⅱ,compared with the method Ⅰ. The DPPH·scavenging activity(86.5%)and the reducing capacity(88%)increased accordingly(p<0.05). The contents of total phenolic compounds were 8.7 g/L(gallic acid)by applying the method Ⅲ. The DPPH·scavenging activity and the reducing capacity were 84.7% and 87.6% respectively. Compared with the method Ⅱ,the contents of total phenolic compounds and the DPPH·scavenging activity were significantly lower(p<0.05). Therefore,application of Staphylococcus pasteuri(S. Pasteuri)TS-82 combined with yeast(Method Ⅱ)in sea-buckthorn wine is conducive to develop the anti-oxidative health food.