Brewing and Quality Characteristics of Korean Traditional Grape Wine
2008
Kang, S.G. (Mokpo National University, Muan, Republic of Korea) | Yang, E.J. (Mokpo National University, Muan, Republic of Korea) | Jo, G.H. (Mokpo National University, Muan, Republic of Korea) | Park, Y.K. (Mokpo National University, Muan, Republic of Korea) | Jung, S.T. (Mokpo National University, Muan, Republic of Korea), E-mail: stjung@mokpo.ac.kr
In Korea, many types of traditional grape wine have existed starting from seven hundred years ago and horse-blossom-like-grape (mayu-podo) was mainly cultivated. Korean traditional wine (KTW) was manufactured by a unique method in which grape juice-added porridge made from glutinous rice was fermented by nuruk as a starter for brewing. Unfortunately, KTW making was discontinued in 20th century; thus, restoration of Korean wine culture is needed. KTWs were prepared by four traditional methods, and their qualities were compared to commercial wine made by sugaring grape juice. Ethyl alcohol contents, total acidity, pH and amino acid of the four KTWs were 9.2~11.2%, 0.93~1.20 mg/100 mL, 3.02~3.48 and 0.80~0.88 mg/100 mL respectively. The KTWs showed higher values in total acidity and amino acid than those of commercial grape wine. KTWs were rich in maltose, acetic acid and lactic acid. L, a and b value in Hunter's color value ranged 3.59~3.69, 20.63~38.06, and 1.20~1.56, respectively. Sensory quality properties in color, flavor, taste and overall of KTWs were not different from commercial dry wine. Contents of total phenolic compounds and free radical scavenging activity using DPPH of KTWs were 599.6~652.2 mg/100 mL and 50.59~56.75%, respectively.
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