Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Monitoring of Wine Quality by using Environmentally friendly Tomato Concentrate and Commercial Wines

친환경 토마토 농축액을 이용한 토마토 와인과 시중 판매 와인 품질 모니터링

  • Lee, Seul (Department of Food and Food-Service Industry, Kyungpook National University) ;
  • Moon, Hey-Kyung (Center for Scientific Instruments, Kyungpook National University) ;
  • Lee, Su-Won (Tory Food Co.) ;
  • Moon, Jae-Nam (Department of Food and Food-Service Industry, Kyungpook National University) ;
  • Kim, Dong-Hwan (Department of Food and Food-Service Industry, Kyungpook National University) ;
  • Kim, Gwi-Young (Department of Food and Food-Service Industry, Kyungpook National University)
  • 이슬 (경북대학교 식품외식산업학과) ;
  • 문혜경 (경북대학교 공동실험실습관) ;
  • 이수원 ((주)토리식품) ;
  • 문재남 (경북대학교 식품외식산업학과) ;
  • 김동환 (경북대학교 식품외식산업학과) ;
  • 김귀영 (경북대학교 식품외식산업학과)
  • Received : 2013.12.19
  • Accepted : 2014.04.15
  • Published : 2014.06.30
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Abstract

This study investigated the quality characteristics of fermented wines using a selected strain to obtain basic data on sugar-free tomato wine production. Alcohol content of the tomato and commercial wine was 8.2~12.9%, whereas tomato wine showed a relatively low alcohol content of 8.2%. For total phenol content, Chile wine showed the highest value of 162.89 mg/100 g, followed by persimmon wine at 122.33 mg/100 g. Tomato wine showed a relatively high total phenol content of 96.57 mg/100 g. In all sections, xylose was not detected, although there were differences in free sugars depending on each product. Acetic and citric acid contents were highest in tomato wine, and the six kinds of commercial wine and tomato wine showed acetic acid content of 800.6 mg/100 g and citric acid content of 1,064.4 mg/100 g. The total free amino acid content was 100.63 mg/100 g in tomato wine, which was 2~3 times higher compared to that in commercial wine ($26.33{\pm}52.15mg/100g$).

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References

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