Manufacturing and Characteristics of Fruit Wine from Acanthapanax sessiliflorus
2010
Choi, J.M., Chungbuk National University, Cheongju, Republic of Korea | Kim, K.Y., Chungbuk National University, Cheongju, Republic of Korea | Lee, S.H., Seowon University, Cheongju, Republic of Korea | Ahn, J.B., Seowon University, Cheongju, Republic of Korea
Fruit wine from Acanthopanax sessiliflorus(A. sessiliflorus) including many pharmacological components was manufactured and its functional properties were investigated. The fruit part of A. sessiliflorus contained 75.74±0.49%(w/w) moisture, 12.51±1.23%(w/w) crude protein, 4.20±0.51.%(w/w) crude fat and 5.21±1.64%(w/w) crude ash. Minerals of fruit were potassium(12.94±0.08 mg/g), calcium(1.53±0.06 mg/g) and magnesium(1.12±0.05 mg/g). Initial soluble solid and fermentation temperature were 24-30°Brix and 20℃ for manufacturing fruit wine from A. sessiliflorus. When initial soluble solid of a must was adjusted to more than 30°Brix, ethanol production was suppressed slightly. The polyphenol content of the fruit wine fermented at 20℃(125.24±1.86 mg/mL) was higher than those at 25℃(99.69±2.11 mg/mL) and 30℃(95.55±1.54 mg/mL). Electron donating activities of wines fermented at 20, 25 and 30℃ were 85.9±2.3, 55.7±2.5 and 55.2±3.4%, respectively. The content of eleutheroside B increased up to 146.58±4.10 ㎍/mL during fermentation. There was no significant effect of fermentation temperature on eleutheroside B content. The fruit part of A. sessiliflorus can be used as a valuable resource for development of nutraceutical foods.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Korea Agricultural Science Digital Library
