The Comparison Of Antioxidant Activity Among Grape Vinegars

In this research，a field survey for inferior grape was performed. The inferior grapeswere used as raw materials to produce grape vinegar by natural fermentation and submergedfermentation. The tests on the safety and antioxidant activity of intermediate products andfinal productsas well as grape vinegar beverage were done. The main results obtained areas follows.1.30vines were selected by board sampling method at each vineyards (Kyoho, Jingyaand Fujiminori) in grape maturity period to analyse inferior grape rate. It was concluded thatthe rate of inferior grape had significant differences in cultivars. Kyoho grape had a higherinferior rate which was22.6%, and the inferior grape rate of Jingya and Fujiminorirespectively were11.7%and15.3%. More than80%inferior grape can be used.2. In fermentation condition, the species and the cell count of microbe in grape winemash had changed much. Harmful microbe, such as bacteria and mold, were restrained.Pathogenic bacteria were not detected during the fermentation process. After55days, therewere only a low quantity of lactobacillus，yeast and aceticbacteria in the grape wine mash.The above phenomena showed that grape wine mash could be long-term preservation infermentation condition. The grape vinegars brewed at final were in line with nationalstandards, which showed that using inferior grapes brew grape vinegar had high security.3. The antioxidant activity of grape vinegars (Kyoho, Jingya, Fujiminori and bellula)were synthetically evaluated based on the total antioxidant capacity, the reductive ability andthe DPPH free radical scavenging capacity. It indicated that antioxidant activity of grapevinegars had significant differences in cultivars, and the fermented products of cultivar‘Fujiminori’ showed the highest antioxidant activity, while cultivar ‘bellula’ showed thelowest. Compared with peach vinegar and apple vinegar, the antioxidant activity of fourvarieties of grape vinegars were much higher. The antioxidant activity of grape vinegars weresignificantly correlated with total phenol and total flavonoid contents (p<0.01).4. The optimal combinations of100mL grape vinegar beverage were as follows:Fujiminori grape vinegar12mL, Cane sugar10g, citric acid0.2g, salt0.4g.5. The antioxidant activity of fruit vinegar beverages (grape, blueberry, apple, strawberry) were synthetically evaluated based on the total antioxidant capacity, the reductiveability and the DPPH free radical scavenging capacity. It indicated that grape vinegarbeverage showed the highest antioxidant activity, while blueberry vinegar beverage and applevinegar beverage showed the lowest. The content of total phenol in grape vinegar beveragewas much higher than the other three vinegar beverages.