A Vitis hybrid-Vitis coignetiae red wine was vinified by fermentation of a mixture of a Vitis hybrid-Vitis coignetiae must with Saccharomyces cerevisiae KCTC 7904 at 25℃ for 10 days. The Vitis hybrid-Vitis coignetiae red wine showed high antihypertensive angiotensin I-converting enzyme (ACE) inhibitory activity (67.8%) and antioxidant activity (76.7%). The antihypertensive ACE inhibitor in the Vitis hybrid-Vitis coignetiae red wine was partially purified by solid phase extraction chromatography, and its ACE inhibitory activity yielded an IC(50) of 1.8 mg/mL. Six kinds of oligopeptides, including five new kinds, were contained in the partially purified ACE inhibitor fraction from the red wine after 10 days of fermentation. Antioxidant activity decreased significantly from 76.7% to 40.5% when the post-fermentation period was prolonged to 30 days.

中文翻译：

---

用酿酒酵母酿造的葡萄杂交葡萄 - 葡萄红葡萄酒的抗高血压血管紧张素 I-转化酶抑制活性和抗氧化活性。

混合葡萄-紫葡萄红葡萄酒是通过混合葡萄-紫葡萄葡萄汁与酿酒酵母 KCTC 7904 的混合物在 25℃ 下发酵 10 天来酿造的。葡萄杂交葡萄红葡萄酒显示出高抗高血压血管紧张素 I 转换酶 (ACE) 抑制活性 (67.8%) 和抗氧化活性 (76.7%)。葡萄杂交葡萄红葡萄酒中的抗高血压 ACE 抑制剂通过固相萃取色谱法部分纯化，其 ACE 抑制活性产生的 IC(50) 为 1.8 mg/mL。发酵10天后，部分纯化的ACE抑制剂部分含有6种寡肽，其中5种是新的。当后发酵期延长至 30 天时，抗氧化活性从 76.7% 显着降低至 40.5%。