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KMID : 1160220110390020109
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Mycobiology
2011 Volume.39 No. 2 p.109 ~ p.112
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Physiological Functionalities of Vitis hybrid (Sheridan)-Rubus coreanus Red Wine Made by Saccharomyces cerevisiae
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Jang Jeong-Hoon
Kim Jae-Ho
Ahn Byung-Hak
Lee Jong-Soo
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Abstract
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Vitis hybrid (Sheridan)-Robus coreanus red wine was vinified by fermentation of a mixture of Vitis hybrid and Robus coreanus must at 25oC 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.
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KEYWORD
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Functionalities, Saccharomyces cerevisiae KCTC 7904, Vitis hybrid (Sheridan)-Rubus coreanus red wine
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