Abstract:

Taking “Zuoshaner” Vitis amurensis Rupr wine as test materials, effect on the content of total anthocyanins and four single anthocyanins of glucose oxidase on Vitis amurensis wine during aging process was reported. In this experiment the total anthocyanins content was determined by spectrophotometry, single anthocyanins content was determined applying high-performance liquid chromatography technology. The results showed that compared with control group on Vitis amurensis wine during 80 d of aging process, glucose oxidase could slowly decrease content of total anthocyanins and malvidin-3,5-diglucoside, meanwhile, content of cyanidin-3,5-diglucoside, petunidin-3,5-diglucoside, delphinidin-3,5-diglucoside was no significant difference. Adding 0.6 mg/L glucose oxidase on Vitis amurensis Rupr wine can significantly reduce degradation rate of content of total anthocyanins and malvidin-3,5-diglucoside, to improve the quality of Vitis amurensis Rupr wine had a positive effect.