Establishment of the Dynamic Model and the Antioxidant Activity of Mango Wine during Fermentation

Mango wine was made by using Mango as raw material. Logistic equation was used to establish the dynamics model of yeast quantity and alcohol content,and TwoSiteComp equation was used to establish the dynamics model of total sugar content change and all the models were simulated at the end. The results showed that the wine was brilliant and had a mellow aroma. The fitness of predicted and experimental values of dynamic models were 0.99819,0.99810 and 0.99619,respectively,which indicated that the fitting curve had high correlation with the data of yeast cells,alcoholic strength and total sugar content,and it was a good indication of dynamic characteristics of the fermentation process of Mango wine. The results of the antioxidant activity of Mango wine under the condition of different alcoholic strength,SO₂ content,V_C content and fermentation time showed that both flavonoids and polyphenols had a certain antioxidant ability during the process of fermentation,and can remove free radicals. When the alcoholic strength was 9%,SO₂ content was 100 mg/L,V_C content was 165 mg,and the fermentation time was 84 h,the antioxidant activity of the Mango wine was the strongest.