Quality Characteristics of the Germinated Brown Rice Wine Added with Red Pepper
2009
Park, C.S., Rural Development Administration, Suwon, Republic of Korea | Oh, E.H., Chungbuk Health Industry Center, Cheongwon, Republic of Korea | Jeong, H.S., Chungbuk National University, Cheongju, Republic of Korea | Yoon, H.S., Chungcheongbuk-do Agricultural Research and Extension Services, Cheongwon, Republic of Korea
This study is to develop wine with germinated brown rice and red pepper (Capsicum annuum) and to make effective use of the rice and red pepper. The results of alcohol fermentation were as follows. pH 5.5 was decreased to 4.5~5.1 during fermentation. The total acidity was changed from 0.56% in initial fermentation to 0.96~1.42% in after fermentation. Reducing sugar was changed from 0.27% in initial fermentation to 1.33~1.40% at the end of the fermentation. The ethanol content was 16.6~17.0% at the end of the fermentation. The addition of 10~50% red pepper did not have influence on the fermentation. From Hunter's L, a, and b values, a (redness) and b (yellowness) value were increased according to content of red pepper addition. The major volatiles were ethyl acetate, 1-propanol, 2-methyl-1-propanol, 3-methyl-butanol and benzeneethanol. Capsaicin content in the samples of red pepper addition was the highest in 50% and the lowest in 10%. In sensory evaluation, the wine with 20% red pepper had the highest acceptance scores in all of the properties examined than those of other samples.
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