Physiological Functionalities of Vitis hybrid (Sheridan)-Rubus coreanus Red Wine Made by Saccharomyces cerevisiae.
- Author:
Jeong Hoon JANG
1
;
Jae Ho KIM
;
Byung Hak AHN
;
Jong Soo LEE
Author Information
1. Department of Life Science and Genetic Engineering, Paichai University, Daejeon 302-735, Korea. biotech8@pcu.ac.kr
- Publication Type:Original Article
- Keywords:
Functionalities;
Saccharomyces cerevisiae KCTC 7904;
Vitis hybrid (Sheridan)-Rubus coreanus red wine
- MeSH:
Chimera;
Ethanol;
Fermentation;
Peptidyl-Dipeptidase A;
Saccharomyces;
Saccharomyces cerevisiae;
Vitis;
Wine
- From:Mycobiology
2011;39(2):109-112
- CountryRepublic of Korea
- Language:English
-
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.
