Nutritional and flavor properties of grape juice as affected by fermentation with lactic acid bacteria

Two lactic acid bacteria (LAB) strains of Lactobacillus plantarum 21802 and brevis 6239 were selected combined for fermentation grape juice. The changes sugars, organic acids, volatiles, phenolic compounds as well antioxidant capacity the juice characterized. Results showed that with LAB led to a slight decrease in sugar content increased content. sugars mainly consumed at initial stage fermentation, while malic was completely during fermentation. contents total phenolics flavonoids decreased gradually process. As compared unfermented juice, proanthocyanin B2, rutin, isoquercitrin, rhamnose-3-O-glucoside final fermented by 26.83%, 249.24%, 138.48%, 139.60%, respectively, gallic acid, B1, catechin epicatechin 24.49%, 14.85%, 71.68%, 42.52%, respectively. mice fed higher activity superoxide dismutase lower level malondialdehyde both serum liver tissue than those Fermentation also enhanced flavor profile increasing number volatile compounds, especially monoterpene alcohols, which are main characteristic aroma Muscat grapes. This research confirmed might be desirable option improving nutritional attributes altering ratio enhancing capacity, intensifying pleasant