Research On Mulberry And Shizandra Wine Fermentation Process

Schisandra is a traditional Chinese herbal medicines，and it has been listed in the―materials can be used in health food‖by the Ministry of Health. Mulberry is a popularfruit because it is not only sweet but also juicy sauvignon. Through the research offermentation process of schisandra, mulberry and schisandra–mulberry,this experimentused the antioxidant capacity as the key indicators to exploit a health fruit wine with goodtaste and high antioxidant ability.The results showed that the best fermentation conditions of schisandra wine withhigh antioxidant ability was：fermentation temperature was24-28℃、fermentation aciditywas10g/L、separation time was9th day.The fermentation conditions of mulberry winewith high antioxidant ability was：fermentation temperature was22℃、fermentationacidity was15g/L、separation time is7th day.To determine the the most appropriateproportion of schisandra and mulberry,we used the antioxidant activity as the mainindicator to make experiment on the basese of the their optimum fermentation conditions.The results showed that:the schisandra added amount was15%、the fermentationtemperature is22°C、the acidity is10g/L、the separation time is8th day.By sensoryevaluation，the mulberry-schisandra wine had full-bodied with aroma and the colour wasdark red. In this paper, chemiluminescence was used to determine the inhibition ratio ofhydroxyl radical and superoxide anion of the schisandra wine, mulberry wine, wine, figwine, mulberry-schisandra wine. The results showed that：the strength order of hydroxylradical inhibition rate was mulberry-schisandra wine> mulberry wine> schisandra wine>fig wine> wine；the strength order of superoxide anion inhibition rate was mulberry-schisandra wine> mulberry wine> fig wine> schisandra wine> wine...