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Effects of Vitis coignetiae on the Quality and Antihypertension of Vitis hybrid Red Wine  

Jang, Jeong-Hoon (Dept. of Life Science and Genetic Engineering, Paichai University)
Yi, Sung-Hun (Korea Food Research Institute)
Kim, Jae-Ho (Korea Food Research Institute)
Lee, Dae-Hyoung (Gyeonggi-do Agricultural Research and Extension Services)
Lee, Jong-Soo (Dept. of Life Science and Genetic Engineering, Paichai University)
Publication Information
Microbiology and Biotechnology Letters / v.39, no.2, 2011 , pp. 126-132 More about this Journal
Abstract
The goal of this study was to develop a high value Korean red wine possessing antihypertension activity. The effects of some medicinal plants and grapes on the alcohol fermentation process and the angiotensin I-converting enzyme (ACE) inhibitory activity of Vitis hybrid red wine were investigated. Various Vitis hybrid red wines were vinified by the fermentation of a mixture of Vitis hybrid must and some medicinal plants and grapes at $25^{\circ}C$ for 10 days. Of these red wines, the Vitis hybrid-Vitis coignetiae red wine exhibited a high ethanol content of 12.0% and had a good level of acceptability. It also showed a high antihypertensive ACE inhibitory activity of 68.5%. After post-fermentation of 60 days, the ACE inhibitory activities of the Vitis hybrid-Vitis coignetiae red wine exhibited the highest ACE inhibitory activity of 80.7% ($IC_{50}$: 28 mg/mL) and also had the best acceptability. The $C_{18}$ solid phase extracts of the Vitis hybrid-Vitis coignetiae red wine, after 60 days post-fermentation, showed clear antihypertensive effects on spontaneously hypertensive rats. Our results reveal that the Vitis hybrid-Vitis coignetiae red wine has the potential to become a new functional red wine due to its good acceptability and high antihypertensive activity.
Keywords
Quality; antihypertension; Vitis hybrid-Vitis coignetiae red wine;
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