Food and Fermentation Industries >

2024 , Vol. 50 >Issue 11: 69 - 75

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036599

Selection of Vitis davidii germplasm for spine wine and active substances changes during fermentation process

  • CHEN Huangzhao ,
  • CHANG Yongyao ,
  • ZHAO Jiahui ,
  • CHENG Anqi ,
  • SUN Shuoshuo ,
  • LI Yang ,
  • WANG Shu ,
  • LI Yangyang ,
  • PAN Chunmei
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  • (College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China)

Received date: 2023-06-27

  Revised date: 2023-07-29

  Online published: 2024-07-12

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Abstract

In order to explore Vitis davidii germplasm for making wine in The Old Course of The Yellow River, the grape berry quality indexes (physicochemical components, contents of phenolic compounds, antioxidant activity and chromatic characteristic) of 7 spine grape varieties from Zhengzhou Fruit tree Institute were detected and principal component analysis was conducted in 2020.In 2021, the quality indexes (basic indexes, contents of active substances and antioxidant capacity) of the spine wine resulted from selected variety and the control wine (Kyoho wine and Marselan wine, pomegranate wine) were tested and the changes of active substances contents were investigated during fermentation.The results showed that the Hunan Pearl Red Leaf Spine Grape berry was small in size, reddish in color and high in saturation, the ratio of skin to fruit and contents of soluble solids, phenolic compounds as well as the antioxidant activity were at the highest level.The alcohol contents, active compounds contents and antioxidant capacity of Hunan Pearl Red Leaf Spine Grape wine were higher than those of local Kyoho wine and pomegranate wine, and the contents of total phenols, total flavanols, total anthocyanins and DPPH of Hunan Pearl Red Leaf Spine Grape wine were significantly higher than those of Eurasian Marselan wine.The contents of anthocyanins and flavanols in the spine wine still increased at the end of fermentation process, and then the maceration conditions could be continuously optimized.To sum up, as a wine variety, Hunan Pearl Red Leaf Spine Grape is suitable for spreading in The Old Course of The Yellow River.

Key words： Vitis davidii; phenolic compounds; antioxidant activity; color index; fermentation process

Cite this article

CHEN Huangzhao , CHANG Yongyao , ZHAO Jiahui , CHENG Anqi , SUN Shuoshuo , LI Yang , WANG Shu , LI Yangyang , PAN Chunmei . Selection of Vitis davidii germplasm for spine wine and active substances changes during fermentation process[J]. Food and Fermentation Industries, 2024 , 50(11) : 69 -75 . DOI: 10.13995/j.cnki.11-1802/ts.036599

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