Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Enhancing the Antioxidant Activities of Wines by Addition of White Rose Extract

  • Seong, Hyunbin (Brain Korea 21 Center for Bio-Resource Development, Division of Animal, Horticultural and Food Sciences, Chungbuk National University) ;
  • Heo, Jieun (Brain Korea 21 Center for Bio-Resource Development, Division of Animal, Horticultural and Food Sciences, Chungbuk National University) ;
  • Lee, Kyun Hee (Central Research Institute, Dr. Chung's Food Co. Ltd.) ;
  • Lee, Yoon Bok (Central Research Institute, Dr. Chung's Food Co. Ltd.) ;
  • Kim, Yun Bae (College of Veterinary Medicine, Chungbuk National University) ;
  • Han, Nam Soo (Brain Korea 21 Center for Bio-Resource Development, Division of Animal, Horticultural and Food Sciences, Chungbuk National University)
  • Received : 2017.04.14
  • Accepted : 2017.07.05
  • Published : 2017.09.28
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Abstract

White rose petal extract (WRE) contains large amounts of phenolic compounds and is considered edible. In this study, red and white wines were prepared by the addition of WRE (0.10% or 0.25% (w/v)), followed by fermentation at $25^{\circ}C$ for 15 days. The fermentation profiles, colors, sensory test results, and antioxidant activities of the wines were compared. As reported herein, the fermentation profiles of the pH, $CO_2$ production rate, and final ethanol concentration were not affected by the addition of WRE, but a slow consumption rate of sugar was observed in 0.25% WRE-added wine. In contrast, the total polyphenol concentrations in WRE-added wines increased significantly (p < 0.05) in a dose-dependent manner, resulting in appreciable enhancement of the antioxidant activities of the wines. Chromaticity tests showed slight changes in the redness and yellowness, but sensory tests showed that the overall flavor qualities of the WRE-added wines were acceptable to the panels. This study demonstrates that addition of WRE to wine confers beneficial health effects and this treatment results in better outcome in white wine.

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References

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