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The Effect of Deodeok Contents on the Quality of Deodeok Wine  

Kwon, Dong-Jin (Department of Food Science, College of Life Science, Kangnung University)
Choi, Shin-Yang (Korea Food Research Institute)
Publication Information
Food Science and Preservation / v.14, no.4, 2007 , pp. 414-418 More about this Journal
Abstract
The physicochemical characteristics and sensory properties of Deodeok wine, formed by leaching of Deodeok at room temperature for 180 days, were investigated over the following range of Deodeok levels: 10, 15 and 20% (all w/v). The higher the level of Deodeok, the greater were the final values of total sugars, reducing sugars, total polyphenols, and crude saponins. The Hunter's b-value (yellowness) of Deodeok wine varied markedly with Deodeok levels, and yellowness was highest in Deodeok wine containing 20% (w/v) Deodeok. Non-volatile compounds, that form the basis of the liquor tax law, were 0.64, 1.38 and 2.11% (all w/v), respectively, at day 160. Of these values, that of 2.11% (w/v), the level of non-volatile compounds in Deodeok wine containing 20% (w/v) Deodeok, was in accord with the liquor tax law (that requires this figure to be 2.0%). Sensory evaluation showed that Deodeok wine containing 20% (w/v) Deodeok was superior to the other wines tested.
Keywords
Deodeok; wine; leach; non-volatile compound; Saponin;
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Times Cited By KSCI : 7  (Citation Analysis)
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