Quality Characteristics of Tomato Wine on Fermentation Conditions
2010
Jang, S.Y., Keimyung University and Keimyung Foodex Co. Ltd., Daegu, Republic of Korea | Woo, S.M., Keimyung University and Keimyung Foodex Co. Ltd., Daegu, Republic of Korea | Jo, Y.J., Keimyung University and Keimyung Foodex Co. Ltd., Daegu, Republic of Korea | Kim, O.M., Society of Wine Educator, Korea Co., Ltd., Daegu, Republic of Korea | Kim, I.H., Chamsarangdalseong, Daegu, Republic of Korea | Jeong, Y.J., Keimyung University and Keimyung Foodex Co. Ltd., Daegu, Republic of Korea
This study investigated alcohol fermentation conditions for preparation of tomato wine. The alcohol contents of tomato wines prepared from semi-mature and full-mature tomato were about 11% whereas that of immature tomato was slightly lower (10.6%). When characteristics of tomato alcohol fermentation were examined on pre-treatment conditions, the wine from full mature-crushed whole tomato contained lower alcohol at 10.6% than those of full mature-crushed tomato removed stem and full mature-tomato juice removed stem (about 11%). For the effect of initial sugar, the alcohol content and sugar content of tomato wine increased in proportion to the concentration of initial sugar (8.8~14.4% and 5.5~9.2°Brix). However, initial titratable acidity and pH did not affect the alcohol contents during fermentation, and suggesting needed to be supplementation for sensory improvement of tomato wine. When the quality characteristics of tomato wine fermented under these optimal conditions were investigated, alcohol content, sugar content, titratable acidity and pH were found to be 11.1%, 6.1°Brix, 0.68% and 3.7, respectively. For alcohol components, the total amounts of methanol and fusel oil were 346 ppm and 313 ppm. In addition, maltose showed the highest level of 264.6 mg% in the free sugar analysis of tomato wine whereas sucrose contained 18.7 mg%.
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