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http://dx.doi.org/10.9799/ksfan.2018.31.5.703

Quality Characteristics of Korean Domestic Commercial Meoru Wines  

Park, Hyejin (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services)
Park, Jung-Mi (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services)
Han, Bongtae (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services)
Choi, Wonil (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services)
Noh, Jaegwan (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services)
Publication Information
The Korean Journal of Food And Nutrition / v.31, no.5, 2018 , pp. 703-711 More about this Journal
Abstract
This study was carried out to investigate quality characteristics of Korean domestic commercial meoru wines, 8 kinds of wines were purchased from the Korea Wine Festival in 2016 and we compared the characteristics and physiological activity of 8 domestic wine. The results of this study have shown that the alcohol contents of wines ranged from 9.8 to 14.3%, pH of wines ranged from 3.86 to 4.22 and the total acidity of wines ranged from 0.56~0.75%. The hue value of meoru wines ranged from 0.81 to 1.02, The brightness of meoru wines ranged from 0.77 to 5.55, the redness from 3.97 to 31.16, and the yellowness from 0.99 to 5.63. The organic acid analysis of wine revealed lactic acid content at 4.281~9.606 mg/mL, followed by malic acid, tartaric acid, and acetic acid. The concentrations of total polyphenol and anthocyanin contents in the samples were investigated by spectrophotometric methods. Total polyphenol contents of the M8 (172.24 mg%) wine was higher than those of the other wines and total anthocyanin contents represented from 356.69 to 601.33 mg/mL. The DPPH radical scavenging activity of meoru wines was between 57.23 to 73.98%. Volatile flavor component analysis of meoru wines identified 7 alcohols, 16 esters, 5 acids, 3 terpenes and 4 other compounds.
Keywords
meoru; Korean commercial wines; quality characteristics; antioxidant activity;
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