Changes in vitamin C, total phenolics and antioxidant capacity during liquid fermentation of Hovenia dulcis peduncle

New fruit wine and vinegar were produced from peduncles of Hovenia dulcis by liquid fermentation and changes in vitamin C, total vitamin C, total phenolics and antioxidant capacity were monitored during the fermentation process. Skin-on fermentation was carried out in the alcoholic fermentation stage. The contents of reduced vitamin C, total vitamin C, total phenolics and antioxidant capacity were improved significantly by the alcoholic fermentation, but decreased in the submerged acetic fermentation. The antioxidant capacity was significantly correlated to the contents of the reduced vitamin C, the total vitamin C and the total phenolics.