Fermentation kinetics and antioxidant capacity of cherry fruit wine

In order to clarify the structure-activity relationship between yeast growth, ethanol production and total sugar consumption in the fermentation process of cherry fruit wine, the cherry fruit wine was prepared with cherry fruit as raw material, and fruit wine yeast as fermentation strain. The total sugar content, alcohol content and yeast number of cherry fruit wine were measured every other day, and the fermentation kinetics models were established by nonlinear fitting with Logistic model, DoseResp model, SGompertz model and Boltzmann model. The changes of total phenols and total flavonoids contents and antioxidant activity in fermentation process were measured, and the correlation between them was analyzed. The results showed that the kinetic models of yeast growth and ethanol generation could be fitted by Boltzmann model, and the kinetic models of total sugar consumption could be fitted by DoseResp and Boltzmann model, the fitting correlation coefficients R² of the selected models were all greater than 0.99, which could describe the fermentation process of cherry fruit wine. The contents of total phenol and total flavonoids and scavenging rates of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radicals increased first and then decreased, and then tended to be stable in cherry fruit wine fermentation. Correlation analysis showed that the DPPH radicals scavenging rate was significantly correlated with total phenols and total flavonoids (P<0.01), and the hydroxyl radicals (·OH) was significantly correlated with total flavonoids (P<0.01).