Abstract:In order to ensure the quality of alcohol-free wine produced by pervaporation membrane, the raw wine of Xinjiang Cabernet Sauvignon dry red wine was prepared by pervaporation method to determine the aroma components, polyphenol content, and antioxidant indicators in samples and in vivo experiments to explore changes in aroma and functional characteristics of alcohol-free wine. The results showed that the two samples contained 45 aroma compounds, of which the aroma content of the original wine was 464.36 mg/L and that of the alcohol-free wine was 301.75 mg/L. the contents of total phenols, total flavonoids, total flavane-3-alcohols and total anthocyanins in the alcohol-free wine increased by 21.59%, 25.21%, 20.00% and 35.64% respectively compared with the original wine, and the scavenging power of DPPH, ABTS and hydroxyl radical increased by 17.45%, 9.19% and 2.82% respectively. In the animal experiment, compared with the control group, the serum superoxide dismutase (SOD) of rats in the original wine group and the alcohol-free wine group increased by 27.43% and 74.97% respectively; catalase (CAT) increased by 224.69% and 566.14% respectively; glutathione peroxidase-3 (GPx3) increased by 21.45% and 102.19% respectively. To sum up, the aroma components of alcohol-free wine have high retention, good flavor and oxidation resistance, which explains the efficacy characteristics of alcohol-free wine, and provides a theoretical basis for the alcohol-free wine industry to improve the quality of alcohol-free wine.
