Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Effect of Supplementation of Rubus crataegifolius on Fermentation Characteristics of Rosa rugosa Wine

산딸기 첨가가 해당화주의 발효에 미치는 영향

  • Han, Woo-Cheul (Dept. of Food and Nutrition, Kangwon National University) ;
  • Ji, Seol-Hee (Dept. of Food and Nutrition, Kangwon National University) ;
  • Surh, Jeong-Hee (Dept. of Food and Nutrition, Kangwon National University) ;
  • Kim, Mi-Hyun (Dept. of Food and Nutrition, Kangwon National University) ;
  • Lee, Jae-Cheol (Dept. of Food and Nutrition, Kangwon National University) ;
  • Kim, Seung-Ho (Dept. of Environmental Engineering, Kangwon National University) ;
  • Jang, Ki-Hyo (Dept. of Food and Nutrition, Kangwon National University)
  • 한우철 (강원대학교 식품영양학과) ;
  • 지설희 (강원대학교 식품영양학과) ;
  • 서정희 (강원대학교 식품영양학과) ;
  • 김미현 (강원대학교 식품영양학과) ;
  • 이재철 (강원대학교 식품영양학과) ;
  • 김승호 (강원대학교 환경방재공학과) ;
  • 장기효 (강원대학교 식품영양학과)
  • Received : 2009.12.17
  • Accepted : 2010.03.04
  • Published : 2010.04.30
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Abstract

Two different mixing ratios of Rosa rugosa and Rubus crataegifolius (Korean raspberry), including Rosa rugosa and one part Rosa rugosa vs five parts Rubus crataegifolius were prepared, and their fermentation characteristics were investigated during 28 days of ethanol fermentation and subsequent aging. The final $^{\circ}Brix$ and pH of Rosa rugosa wine were 12.0 and 2.9, respectively, while those of Korean raspberry-Rosa rugosa wine were $7.0^{\circ}Brix$ and pH 3.4, respectively. The final ethanol contents were 5.0% (v/v) in Rosa rugosa wine and 9.8% in Korean raspberry-rugosa wine. The level of antocyanine content, color intensity, organic acid, and free amino acid concentrations in Rosa rugosa wine were lower than those of Korean raspberry-Rosa rugosa wine. Thus, our results demonstrate that supplementation of Rosa rugosa with Korean raspberry prior to alcohol fermentation may help improve the fermentation characteristics of Rosa rugosa wine in the final product.

Keywords

References

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