Physiological Functionalities of Vitis hybrid (Sheridan)-Rubus coreanus Red Wine Made by Saccharomyces cerevisiae
Mycobiology
;
: 109-112, 2011.
Article
in English
| WPRIM
| ID: wpr-729401
ABSTRACT
Vitis hybrid (Sheridan)-Robus coreanus red wine was vinified by fermentation of a mixture of Vitis hybrid and Robus coreanus must at 25degrees C 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.
Full text:
Available
Index:
WPRIM (Western Pacific)
Main subject:
Saccharomyces
/
Saccharomyces cerevisiae
/
Wine
/
Chimera
/
Peptidyl-Dipeptidase A
/
Vitis
/
Ethanol
/
Fermentation
Language:
English
Journal:
Mycobiology
Year:
2011
Type:
Article
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