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Development of Red Wine Using Monascus anka  

Bae, In-Young (Department of Food and Nutrition, Hanyang University)
Lee, Kwang-Yeon (Department of Food and Nutrition, Hanyang University)
Shin, Min-Su (Department of Food and Nutrition, Hanyang University)
Lee, Hyeon-Gyu (Department of Food and Nutrition, Hanyang University)
Publication Information
Korean Journal of Food Science and Technology / v.36, no.5, 2004 , pp. 744-748 More about this Journal
Abstract
Effects of Monascus anka and Saccharomyces cerevisiae on wine brewing were investigated. Alcohol dehydrogenase activity in cell-free extracts of M. anka was 56.89% as compared to 100% of S. cerevisiae. Although initial fermentation was low, M. anka exhibited very similar fermentation pattern and ethanol production to those of S. cerevisiae. Acidity and reducing sugar content of red wine produced by M. anka were higher than those of S. cerevisiae-produced one. During fermentation, color value increased, whereas turbidity decreased in both red wine. M. anka-produced wine showed higher color value than S. cerevisiae-produced one. During fermentation, phenolic compounds known as antioxidants of red wine decreased. Total phenolic content (1608.01 mg/L) of M. anka-produced red wine was significantly higher than that (1337.60 mg/L) of S. cerevisiae-produced one (p<0.05). These results suggest quality of red wine could be improved using M. anka.
Keywords
wine; fermentation; Monascus anka; Saccharomyces cerevisiae;
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