Changes in Chemical Composition, Antioxidant Activity and Dominant Microbes during the Wine Production with Rosa roxburghii Tratt via Natural Fermentation
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Abstract:
In this study, Rosa roxburghii Tratt was used to produce wine via natural fermentation. The sensory, physico-chemical properties (total acid, pH, reducing sugar and alcohol content), antioxidant components, in vitro antioxidant activity and microbial diversity were examined. The results showed that total acid content increased from 9.20 g/L to 29.69 g/L, pH value increased from 3.26 to 3.50, reducing sugar content decreased from 24.43 g/L to 9.17 g/L, alcohol content increased from 5.72%vol to 9.81%vol, with the total phenolic content (calculated in gallic acid) beng 0.90~5.48 mg/mL, the total flavonoid content (calculated in rutin) beings 0.46~5.43 mg/mL, and the ascorbic acid content being 0.89~3.37 mg/mL during the fermentation. After 23 days of fermentation, Rosa roxburghii Tratt fruit wine had a yellow color, and was clear and transparent, with strong aroma and refreshing taste. The in vitro antioxidant activity analyses showed that the antioxidant capacity of the wine increased firstly and then decreased with the extension of fermentation time, which was consistent with the changing trend of antioxidant components. The changes of antioxidant substances and scavenging rates of three kinds of free radicals indicated that the changes of antioxidant activities during Rosa roxburghii Tratt fermentation were significantly correlated with the changes of the total phenolic, total Flavonoid and ascorbic acid contents. The analysis of microbial diversity showed that Saccharomyces cerevisiae was the dominant fungi in Rosa roxburghii Tratt fermentation, whilst the dominant bacteria were Petiococcus acidilactici and Sphingomonas echinoderma.
