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Quality Characteristics of Apple Wine Fermented with Rosa rugosa Thunb.  

Han, Woo-Cheul (Department of Food and Nutrition, Kangwon National University)
Ji, Seol-Hee (Department of Food and Nutrition, Kangwon National University)
Lee, Jae-Cheol (Department of Food and Nutrition, Kangwon National University)
Cheong, Chul (Department of Fermented Food Science, Seoul University of Venture and Information)
Kang, Soon-Ah (Department of Fermented Food Science, Seoul University of Venture and Information)
Jang, Ki-Hyo (Department of Food and Nutrition, Kangwon National University)
Publication Information
Food Science and Preservation / v.16, no.3, 2009 , pp. 311-316 More about this Journal
Abstract
Changes in physiochemical properties and polyphenol activities of wine fermented with apples and Rosa rugosa Thun were investigated. To this end, four different mixing ratios of apple and R. rugosa, including R. rugosa:apple 2:1 (Apple 33), R. rugosa:apple 1:2 (Apple 67), R. rugosa:apple 1:5 (Apple 83), and apple alone (Apple 100), were prepared and fermented by Saccharomyces bayanus for 14 days at $24^{\circ}C$ with a further 14 days of post-fermentation at $20^{\circ}C$. The final ethanol content ranged from 8.2.10.2%, with no significant difference between the four groups after fermentation and post-fermentation. Final Brix, pH, and total acidity of the four samples ranged from 7.1.7.5 Brix, pH 3.85.4.07, and acidity 0.73.1.19%. As the proportion of R. rugosa increased, the anthocyanin content and color intensity of wine also increased, whereas the free amino acid concentration decreased.
Keywords
apple; fermentation; malic acid; Rosa rugosa Thunb.; wine;
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Times Cited By KSCI : 1  (Citation Analysis)
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