Verification method, real-time monitoring method and real-time evaluation method related to antioxidant activity in fermented beverage

A verification method for evaluating the activity of antioxidants in a fermented beverage comprises the following steps: mixing a saccharomycetes solution, an acetic acid bacteria solution and a lactic acid bacteria solution with a beverage in sequence, and performing fermentation treatment to obtain a first product, a second product and the fermented beverage in sequence, measuring the SOD-like activity of the first product, the second product and the fermented beverage in a fermentation treatment process in a time-dependent manner, and monitoring the first product, the second product and the fermented beverage in a time-dependent manner by using a sensing unit to obtain first data including the SOD-like activity at different times and second data including monitoring signals at different times; calculating a correlation coefficient between the first data and the second data by utilizing statistical analysis according to the first data and the second data; and judging whether the sensing unit can be used for