Manufacturing of the Enhances Antioxidative Wine Using a Ripe Daebong Persimmon (Dispyros kaki L)

摘要

In this study, the characteristics of alcohol fermentation using ripe Daebong persimmon juice were studied in static fermentation condition by Saccharomycess cerevisiae CS02 in an effort to develop new types of functional wine. Attempts were made to modify the ripe Daebong persimmon juice in order to find suitable conditions for alcohol fermentation. The modified ripe Daebong persimmon juice that was most suitable for alcohol fermentation contained 24°brix of sugar supplemented with sucrose as a carbon source and 0.5 g/L of (NH^HPC^ as a nitrogen source. After 9 days of fermentation at 25°C, 12.2±0.02% of alcohol was produced from the modified juice and its pH markedly decreased to 3.97±0.02. The wine contained free sugar such as fructose (0.12±0.02 g/L), some organic acids such as malic acid (35.92±0.24 g/L), succinic acid (8.12±0.03 g/ L), oxalic acid (22.14±0.11 g/L), and citric acid (13.63±0.08 g/L), as well as some flavanols and phenolic acids such as catechin gallate (38.99±0.32 mg/L), epicatechin gallate (110.21±0.16 mg/L), gallic acid (163.88±1.11 mg/L), epigaUocatechin (15.97±0.18 mg/L), and tannic acid (13.36±0.02 mg/ L). In addition, the 2,2-diphenyl-l-picrylhydrazyl (DPPH) radical (84.25%) and ABTS** radical (99.65%) scavenging activities were increased significantly with a corresponding increased in the organic acid and phenolic acid contents, but decreased in the flavonoids.