A mulberry fruit wine with good flavors was obtained through yeast screening and optimized fermentation in previous studies. To further elaborate the dynamic changes in bioactive compounds as well as their antioxidant abilities during mulberry wine fermentation, based on the characteristics of mulberry, the pH differential method was optimized to measure the content of anthocyanin. Two anthocyanin monomers in mulberry wine were determined as coumarin-3-glucoside and coumarin-3-rutin using liquid chromatography-mass spectrometry (LC-MS). Furthermore, the contents of bioactive compounds and DPPH scavenging capacity were much higher in this fermented mulberry wine in comparison to commercial grape and mulberry wines. Finally, dynamic changes in the contents of bioactive compounds and anti-oxidant ability of the wine during fermentation and storage period were analyzed. The results showed that both bioactive compounds and DPPH scavenging capacity decreased during fermentation process while both of them maintained stable during storage.
NIU Chengtuo
,
LI Zhengxue
,
FAN Linxu
,
QU Guanyi
,
WANG Songtao
,
LI Ling
,
LI Kai
,
ZHANG Rui
,
ZHENG Pengfei
,
LI Qi
. Measurement and changes in bioactive compounds duringmulberry wine fermentation[J]. Food and Fermentation Industries, 2019
, 45(3)
: 83
-88
.
DOI: 10.13995/j.cnki.11-1802/ts.018174
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