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 flavonoid,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.