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http://dx.doi.org/10.9799/ksfan.2017.30.3.599

Quality Characteristics and Volatile Flavor Components of Aronia Wine  

Yoon, Hyang-Sik (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services)
Park, Hyejin (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services)
Park, Jaeho (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services)
Jeon, Jongok (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services)
Jeong, Changwon (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services)
Choi, Wonil (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services)
Kim, Sidong (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services)
Park, Jung-Mi (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services)
Publication Information
The Korean Journal of Food And Nutrition / v.30, no.3, 2017 , pp. 599-608 More about this Journal
Abstract
This study investigated the quality characteristics and volatile flavor components of aronia wine (Aronia melanocarpa (0~100%)). After 12 days of fermentation, the alcohol contents of aronia wines ranged between 9.0~12.0%. The pH level and total acidity of aronia wines were 3.20~3.68 and 0.57~0.76 g/100 mL, respectively. The organic acid analysis of wine containing 100% aronia, revealed malic acid content at 3.70 mg/mL, followed by tartaric acid, lactic acid, and citric acid. As the aronia content increased, both the total polyphenol content and the antioxidant activity (the DPPH radical scavenging activity) also significantly increased. The total polyphenol content was the highest in the wine with 100% aronia (461.33 mg%), and the antioxidant activity showed the highest values in the wine with 100% aronia (91.91%). Volatile flavor component analysis of aronia wines identified 8 alcohols, 12 esters, 4 ketones, and 7 other compounds. In the sensory evaluation, the color, flavor, and taste of wine with 20% aronia showed higher values than other aronia wines. Based on the results of the present study, we suggest that 20% aronia is most beneficial in improving the quality as well as sensory characteristics of the wine.
Keywords
Aronia; black chokeberry; Campbell Early; wine; volatile flavor components;
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Times Cited By KSCI : 11  (Citation Analysis)
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