Different
types of fermented wines were made of “Niuxin” and “Huojing” persimmons separately
by fermentation in low temperature. The quality characteristics of the
fermented persimmon wines were investigated, and the phenolic compounds and the
antioxidant activity were also examined. The results showed that, the average juice
yield of persimmon fruit was about 55%, all the
physicochemical indexes except higher total acid contents and the sensory
quality of all the made wines were in line with the corresponding national
standards. The fermented persimmon wines had higher phenolic compounds and
stronger antioxidant activities, as gallic acid was the richest (above 80%) of the
individual phenolic compounds determined, and there was a significant positive
correlations between total phenols and ABTS+· radical scavenging
activity (r=1,p<0.01), while a negative correlation between total flavanol
content and DPPH radical scavenging activity (r= -1,p<0.01).
Comparing with commercial Chardonnay dry white wine, persimmon wine seems to be
much richer in total phenolics with higher antioxidant activity. It indicates
that further work on developing fermented persimmon wine is promising in
future.
GUO Yu-cheng et al
. Quality evaluation and antioxidant activity of fermented persimmon wines[J]. Food and Fermentation Industries, 2017
, 43(12)
: 108
-113
.
DOI: 10.13995/j.cnki.11-1802/ts.015155