The Comparative Study On Polyphenols Content In Mulberry Purple Wine With Different Pre-treatment

This paper compared the differences in physical and chemical indicators and polyphones of different pre-treatment of mulberry purple wine and grape wine. Main work and results are as follows:1.Physical and chemical indicators and sensory evaluation of three kinds of pre-treatment of the mulberry purple wine were studied. The results showed that all three pre-treatment had significant differences in physical and chemical indicators and sensory evaluation, among them, the mulberry purple wine after flash evaporation scores were highest during the sensory evaluation.2. The contents of phenolic acids, flavan-3-alcohols and flavonols in three kinds of pre-treatment of the mulberry purple wine were determined by HPLC, and contrasted with those contents in wine. The results showed that the differences of polyphenols content in different pre-treatment mulberry purple wine were significant. And the ployphenols content in the dry mulberry with the second pre-treatment is more stability.Besides, the content of polyphenols in mulberry purple wine was higher than those in grape wine.3. Changes of physical and chemical indicators, phenolic acids, flavan-3-alcohols and flavonols in fermentation liquid after direct cooling were determined by wine analyzer and HPLC. The results showed that the changing tendency of physical and chemical indicators and the polyphenols content of mulberry purple wine were similar to the changing tendency of grape wine, but contents were different.The result of sensory was consistent with that of phenols:the amount and types of phenols in Mulberry Purple Wine processed by the second method were more stability than the samples processed by the other methods, and the tasting was better as well.