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The Quality Characteristics of Mulberry Fruit Wine by Two Different Manufacturing Methods  

Kim, Mi-Won (Dept. of Food and Nutrition, Daejon University)
Kim, Ae-Jung (Dept. of Food and Nutrition, Hyejon College)
Publication Information
The Korean Journal of Food And Nutrition / v.20, no.3, 2007 , pp. 276-281 More about this Journal
Abstract
Oddi is a mulberry fruit that has anti-inflammatory and antioxidative effects. This study was carried out to investigate the quality characteristics of mulberry fruit wines manufactured by two different methods. Where they were processed according to the traditional Korean fruit wine methodology(A) or a modified(B). Sensory qualities, physiochemical characteristics, and biochemical activities of the Oddi wines were analyzed. From the results of the sensory evaluation, manufacturing method A showed higher acceptability. However, the two different methods was not significantly different overall. The method A wine had higher brightness(L)(77.65) redness(a), and yellowness(b). As for the antioxidant activities and ACE(angiotensin-converting enzyme) inhibitory abilities of the wines manufacturing method A had greater values.
Keywords
mulberry fruit wine; antioxidative effect; sensory evaluation;
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Times Cited By KSCI : 8  (Citation Analysis)
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