| 摘要 |
The present invention relates to a high polyphenol red wine liquid concentrate composition having antioxidant activity, which includes 1.1 to 2.0 wt% of enzymes selected from one or more of cellulase, pectinase, and tannase, mixed and processed with 98 to 98.9 wt% of red wine liquid concentrate, for a total of 100 wt%, in order to increase polyphenol content therein. Thus, according to the present invention, by using red wine to produce liquid concentrate, and then mixing and treating the concentrate with a certain ratio of enzymes such as cellulase, pectinase, and tannase, a red wine liquid concentrate with high polyphenol content can be produced. In particular, a product with maximized antioxidant activity can be produced with greater polyphenol content, ABTS radical removability, DPPH radical removability, and reducing power of enzyme treated red wine liquid concentrate than non-enzyme treated red wine liquid concentrate. |
