Brewing Process Of Cherry Wine And Antioxidant Activity

With fresh cherry or cherry juice as raw materials,after all or part of fermentation,the fermentation wine containing a certain degree of alcohol is called cherry wine.Cherry is rich in anthocyanins,which have antioxidant,anticancer and anti-tumor effects.In order to study the anthocyanins and the large amount of reserved anthocyanins in cherry wine,this study selected local cherries from yantai to make cherry wine,isolated the anthocyanins in cherry wine,analyzed their antioxidant properties,optimized the brewing process of cherry wine and explored the storage conditions of cherry wine.The results were as follows:(1)Three macroporous resins are pre-selected from 10 types of macroporous resins(DM130,D418,XAD16,AB-8,D101,LS-305,LSA-800,LSA-40,XDA-7 and SAD4)DM130 LS-305 XDA-7)perform static adsorption/desorption experiments,dynamic adsorption and elution experiments.The results show that,according to the Langmuir equation,the q_maxax resin sequence is LS-305>XDA-7>DM130.In the static desorption process,it is concluded that absolute ethanol has the best desorption effect.According to k₂,it can be concluded that the adsorption rate of the resin is XDA-7>DM130>LS-305.In the static desorption process,XDA-7 has the fastest desorption speed and the best effect.Combined with dynamic adsorption/elution experiments,it was determined that XDA-7resin was the most suitable for the separation of anthocyanins in cherry wine.The best operation in the dynamic experiment was that the sample flow rate was 1 Bv/h,and absolute ethanol was used as the eluent.The flow rate is 1 Bv/h and the anthocyanin concentration is as high as 1523 mg/L.Obtained refined anthocyanins.In the analysis of antioxidant activity,it was found that when the anthocyanin concentration is the highest,the dilution rate is 200 times,the hydroxyl radical scavenging rate reaches 56.43%,the relative gallic acid content reaches 0.89 mg/mL,and the total antioxidant the highest ability indicates that the anthocyanin concentration is directly proportional to the hydroxyl radical scavenging ability and total antioxidant capacity.(2)The brewing process can increase the content of anthocyanins in cherry wine.The results of the study are as follows:the four factors of yeast type,fermentation temperature,number of stirrings,and dipping time after fermentation have certain effects on the content of anthocyanins in cherry wine.The order of the four factors affecting the content of anthocyanins in cherry wine is:Impregnation time after fermentation>Stirring times>Yeast type>Fermentation temperature;The process parameters for brewing cherry wine containing more anthocyanins are yeast selection X16,fermentation temperature 28?,stirring interval time 9 h,and fermentation time impregnation time 3 d.The verification test showed that the anthocyanin content in the cherry wine was 19.52 mg/L,which was consistent with the orthogonal test results.(3)Environmental factors for cherry wine storage:temperature,light,and pH all affect the content of anthocyanins in cherry wine.The results of the study are as follows:the anthocyanin content in the wine sample was stable under 5?storage conditions,and the anthocyanin content in the wine sample after storage for 50 days was 18.06 mg/L,which was 94.67%of the initial anthocyanin content.Under dark conditions,the content of anthocyanin in cherry wine decreased slightly.After 50 days of storage,the content of anthocyanin in the wine sample was 17.88 mg/L,which was 93.76%of the initial content.Under the condition of pH3.0,the anthocyanin content in the wine sample after storage for50 days was 16.65 mg/L,which was 87.33%of the initial content.The degradation reaction of anthocyanins conforms to the law of first-order reaction kinetics.Under storage conditions of 5?,the thermal degradation rate constant k of anthocyanins is0.0001 and the half-life is 6587 days.Under dark conditions,the anthocyanin thermal degradation rate constant k is 0.0003 and the half-life is 2310 days.At pH 3.0,the anthocyanin thermal degradation rate constant k is 0.0009 and the half-life is 770 d.