Study on Changes of Chemical Components and Antioxidant Activity of Cherry Wine during Fermentation

• Main Authors: Li Zhiyou, Wang Jiashun, Zhai Jingwu
• Format: Article
• Language: English
• Published: AIDIC Servizi S.r.l. 2018-05-01
• Series: Chemical Engineering Transactions
• Online Access: https://www.cetjournal.it/index.php/cet/article/view/2644

Using cherry as raw material, the anti-oxidation of cherry wine with different alcoholicity, vitamin C and time was determined and analyzed before and after the fermentation process, and the changes of antioxidant capacity in cherry juice before and after fermentation and during fermentation. The results showed that with the increase of alcoholicity, the content of flavonoids and polyphenols in cherry wine decreased gradually. When the alcoholicity reached 11%, the content of flavonoids and polyphenols was higher and the ability of scavenging hydroxyl radical was the best. The content of polyphenols and flavonoids was stable and the antioxidant capacity was the best. The content of polyphenols and flavonoids and the ability of scavenging hydroxyl radical were the best when 110 mg / L vitamin C was added. The fermentation time was 60h, 72h, 84h, Oxidation ability is better.