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Fermentation Characteristics of Moru Wine Fermented with Rose rugoga Thun  

Ji, Seol-Hee (Department of Food and Nutrition, Kangwon National University)
Han, Woo-Cheul (Department of Food and Nutrition, Kangwon National University)
Lee, Jae-Cheol (Department of Food and Nutrition, Kangwon National University)
Kim, Byong-Wan (Department of Animal Biotechnology, Kangwon National University)
Jang, Ki-Hyo (Department of Food and Nutrition, Kangwon National University)
Publication Information
Korean Journal of Food Science and Technology / v.41, no.2, 2009 , pp. 186-190 More about this Journal
Abstract
Four different mixing ratios of Rose rugosa Thun and Vitis amurensis (Moru) were prepared. These included Rose rugosa Thun two vs. Moru one (Moru 33), Rose rugosa Thun one vs. Moru two (Moru 67), Rose rugosa Thun one vs. Moru five (Moru 83), and Moru (Moru 100). Their physiochemical changes were investigated during 28 days of fermentation followed by aging. The final brix, pH, and total titratable acidity values of the four experiments were in the following ranges: 6.0-8.2$^{\circ}$Bx, 3.87-4.03, and 0.94-1.18%, respectively. Final ethanol contents were 6.5% in Moru 33, 11.8% in Moru 67, 11.1% in Moru 83, and 11.4% in Moru 100. As the amount of Rose rugosa Thun increased, anthocyanin content, color intensity, organic acid, and free amino acid concentrations were reduced. These findings demonstrate that the supplementation of Rose rugosa Thun to Moru prior to alcohol fermentation may help change the acidity, colour, and taste in the final product.
Keywords
deacidification; fermentation; moru; Rose rugosa Thun; wine;
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Times Cited By KSCI : 7  (Citation Analysis)
Times Cited By SCOPUS : 4
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