RETRACTED ARTICLE
Preparation and Antioxidant Activity of Purple Potato Wine
Liu Zhong-hua*, Guo Jie
Article Information
Identifiers and Pagination:
Year: 2015Volume: 9
First Page: 282
Last Page: 287
Publisher ID: TOBEJ-9-282
DOI: 10.2174/1874120701509010282
Article History:
Received Date: 26/5/2015Revision Received Date: 14/7/2015
Acceptance Date: 10/8/2015
Electronic publication date: 9/10/2015
Collection year: 2015
open-access license: This is an open access article licensed under the terms of the (https://creativecommons.org/licenses/by/4.0/legalcode), which permits unrestricted, noncommercial use, distribution and reproduction in any medium, provided the work is properly cited.
Abstract
Purple potatoes were used as raw material to study the purple potato wine production process and antioxidant activity. This paper analyzed different fermentation time, fermentation temperature, yeast inoculum, initial pH, the initial sugar content on alcohol and anthocyanin contents of purple potato wine by single factor experiments and response surface methodology(RSM). The results showed that the optimum fermentation conditions of purple potato wine were as follows: fermentation temperature was 26oC, yeast inoculum was 0.15%, fermentation time was 7 d, initial pH was 3.0 and initial sugar content was 11 %. Under these conditions the alcohol and anthocyanin contents of purple potato wine could reach 10.55%/Vol and 6.42 μg/mL, respectively. The purple potato wine was purple, bright in colour, pleasant fragrance and pure taste. Prepared purple potato wine had the ability of reducing Fe3+ and scavenging superoxide anion radicals, which meant that purple potato wine had certain antioxidant activity.