Studies on Antioxidant Activity of Cherry Tomatoes Wine

摘要

Using cherry tomatoes as raw materials, the experiment studies its antioxidant activity in different fermentation conditions . By measuring the content of fiavonoid,and polyphenols, clearance to DPPH and OH , and reducing power of cherry tomatoes wine in different fermentation conditions, theantioxidation capability can be judged. The results show that content of alcohol achieves 16 °, concentration of SO_2 is110 mg/L, fermentation time is between3 d and 4 d, the antioxidant ability of cherry tomato fruit wine is optimum.