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Volume 42 Issue 6
Mar.  2021
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WEI Chunhui, HUANG Liang, YAO Yalin, WU Shukun, HUANG Zhiguo. Changes of Active Substances,Antioxidant Capacity and Organic Acids during the Fermentation of Vitis amurensis Wine[J]. Science and Technology of Food Industry, 2021, 42(6): 9-14. DOI: 10.13386/j.issn1002-0306.2020050307
Citation: WEI Chunhui, HUANG Liang, YAO Yalin, WU Shukun, HUANG Zhiguo. Changes of Active Substances,Antioxidant Capacity and Organic Acids during the Fermentation of Vitis amurensis Wine[J]. Science and Technology of Food Industry, 2021, 42(6): 9-14. DOI: 10.13386/j.issn1002-0306.2020050307
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Changes of Active Substances,Antioxidant Capacity and Organic Acids during the Fermentation of Vitis amurensis Wine

  • 1. Liquor Making Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science & Engineering, Yibin 644000, China;

  • 2. Luzhou Laojiao Co., Ltd., Luzhou, Luzhou 646000, China

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  • Received Date: May 25, 2020
  • Available Online: March 15, 2021
    Graphical Abstract
    • Abstract
  • This paper analyzed the changes law and correlation of functional active substances and antioxidant capacity of Vitis amurensis wine, and the changes law of organic acids in Vitis amurensis wine. The contents of functional active substances, antioxidant capacity and organic acids in Vitis amurensis wine during fermentation were determined by colorimetry and high performance liquid chromatography. The results showed that the contents of total phenols and flavonoids were(5482±36) and(1075±2) mg/L respectively, and the anthocyanins content was(334.8±7) mg/L, correlation analysis with Fe3+ reducing power, DPPH scavenging rate and ABTS+·scavenging rate showed that there was a significant positive correlation between the functional active substances and antioxidant capacity(P<0.01). With the increasing of fermentation time, tartaric acid decreased significantly, citric acid and acetic acid increased slightly, lactic acid increased significantly, and the highest contents reached 2.22 g/L after 168 h. The results showed that the active substances in Vitis amurensis could be fully dissolved during fermentation, which could enhance the antioxidant capacity and highlight the nutritional value of Vitis amurensis, the tartaric acid in organic acids decreased, which increased the contents of lactic acid with soft taste, which improved the taste of Vitis amurensis wine and improved the quality of wine.
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