Physiological Functionalities ofVitis hybrid(Sheridan)-Rubus coreanusRed Wine Made bySaccharomyces cerevisiae
Year: 2011
Type: article
Abstract: Vitis hybrid (Sheridan)-Robus coreanus red wine was vinified by fermentation of a mixture of Vitis hybrid and Robus coreanus must at 25℃ for 10 days. The Vitis hybrid-Robus coreanus red wine had ethanol contents of 10.9%. It had high antihypertensive angiotensin I-converting enzyme (ACE) inhibitory activity of 57.8% and antioxidant activity of 64.8%. Changes in the physicochemical properties and functionality of the Vitis hybrid-Robus coreanus red wine was investigated during a post-fermentation period of three months. The ACE inhibitory activity of the red wine increased as the post-fermentation period prolonged, and showed the highest ACE inhibitory activity of 70.4% 60 days post-fermentation. However, the antioxidant activity declined significantly to 47.2% during the post-fermentation period of 60 days. In terms of sensory evaluation, the Vitis hybrid-Robus coreanus red wine had the best acceptability 60 days post-fermentation.
Source: Mycobiology
Institutions: Pai Chai University, Korea Food Research Institute
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W2049622407