Study On The Fermentation Technology And Physiological Activity Of Mulberry Wine

Mulberry,which is known as mulberry jujube,etc.,is a perennial woody plant,widely planted in China.It contains various active ingredients such as polyphenols,anthocyanins,flavonoid,polysaccharides and minerals,which can enhance immunity,resisting mutagenesis,antioxidant,anti-obesity,hypoglycemic and other health effects.Mulberry wine,a low alcohol,is produced by yeast fermentation.Not only does it retain the active ingredients in the mulberry to the greatest extent,but,the wine is bright and full in color,rich in fruit flavor and soft and mellow in taste,which has gradually been widely loved by people.In this experiment,the initial sugar content(24°Brix、260Brix、28°Brix)and fermentation temperature(15℃、18℃、20℃)were selected as the control conditions to produce mulberry wine.Through the determination of physical and chemical indicators such as pH,soluble solids and alcohol,thereby,the fermentation process of mulberry wine is optimized.Measured volatile aroma components of aged mulberry wine for 4 months.Furthermore,the changes in total phenols and flavonoids,DPPH·and ABTS·+scavenging rate and iron ion reduction capacity of the mulberry wine brewed under the optimized process conditions in this study were determined within 15 days of fermentation,and the correlation between total phenols and flavonoids and antioxidant capacity was analyzed.Finally,MIC were used as the basis for evaluating the antibacterial effect of mulberry wine,and evaluation of anti-cancer effects of mulberry wine by HepG2 and HT29 cell inhibition rates.The research results are as follows.Optimize the fermentation process of mulberry wine:the initial sugar content is 26° Brix,and the fermentation temperature is 18℃.The amount of yeast added was 0.08%,and the amount of sodium thiosulfate added was 80 mg/kg.Under this condition,the mulberry wine has a mellow and soft taste,bright and clear color,no impurities,harmonious fruity wine aroma,full flavor and typical flavor of mulberry.There are 34 compounds of mulberry wine aged for 4 months,among which 11 alcohols are 0.4629 mg/mL,the relative content is 67.98%;11 kinds of esters are 0.1207 mg/mL,the relative content is 17.72%;the aldehyde and ketone substances are 5 kinds,the content is 0.01878 mg/mL,the relative content is 2.75%;the acid substances are 5 kinds,the content is 0.07676 mg/mL,the relative content is 11.27%;other substances,the relative content accounts for 0.28%.The mulberry wine was fermented for 15 days under the optimized technological conditions obtained in this experiment.The total phenolic content showed an upward trend.On the 15th day,the total phenolic content reached 2050.13 mg/kg;The content of flavonoid increased.On the 15th day,the content of flavonoid reached 274.83 mg/kg.DPPH·scavenging rate of mulberry wine showed an increasing trend,with the highest DPPH·scavenging rate on the 15th day(63.09%).The ABTS·+scavenging rate of mulberry wine showed a slow rising trend,and the highest ABTS·+scavenging rate was 50.6%on the 15th day.During the fermentation of mulberry wine,the iron ion reduction capacity showed an upward trend of 0.54.Mulberry wine showed good antioxidant activity and significant correlation with total phenol and flavonoid content.Through MTT assay,the anticancer activity of the extracts of mulberry wine was analyzed by HepG2 cells and HT29 cells,and it was found that the two kinds of cells were both inhibited by the mulberry wine.MIC experiment showed that mulberry wine had antibacterial activity against Escherichia coli(1682),and Staphylococcus aureus(503),but no antibacterial activity against Streptococcus mutans(3289).