Fruit wine production from fresh sweetpotato
Thirteen main varieties of sweetpotato from two different areas in Sichuan province were used to make wine using qujiu liquor producing process,and antioxidative activity of the fermenting mash and filtrate was measured by DPPH assay. The results showed that,alcohol concentrations were from 4.67％ to 11.78％ ,and residual total sugar concentration of most samples was less than 4％. The average antioxidative activity (clearance rate) of sweetpotato wine made by 1∶1 weight of sweetpotato and water is 88.10％ ,higher than Vc (86.5％),BHT (78.8％)and resveratrol (67.8％) in the same processing,a-mong them 17 samples in 23 are higher than Vc (86.5％). Meanwhile the antioxidative activities of fermenting mash and filtrate after fermentation were similar.
sweetpotato wine fermentation sugars alcohol concentration antioxidative activity
FANG Yang CHEN Lan-chai TAN Jian JIN Yan-ling HE Kai-ze ZHAO Hai
Chengdu Institute of Biology,Chinese Academy of Sciences,Chengdu,Sichuan,China 610041
国际会议
徐州
英文
641-647
2010-11-27（万方平台首次上网日期，不代表论文的发表时间）