• 한국식품영양학회지
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• 제9권3호
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• pp.265-270
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• 1996

When new told grape with high acidity Is used wine, their sensory scores are decreased. Using three available methods reducing excess acidify In winemaking, they were malo-lactic fermentation, addition of apple pomace and malo-alcohol fermentation. The chemical monponents and sensory evaluation of wine were determined. They were found in pink wine added apple pomace that tatal acidity and malic acid content were 0.76 and 0.484%. Color Intensity (A520+A420) in pink wanes, their valuse were in the range 8.21~9.42, while the value of red wine was 20.92. Browning index and total phenol contents in pink wine, their values were In the range of 1.36∼1.42 and 3,300∼3,800mg 11. The sensory evaluation showed that the pink wine added apple pomace(10%) was highest in taste and total scores (P<0.05), and the taste of wine has improved.

• 한국축산식품학회지
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• 제42권3호
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• pp.504-516
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• 2022

This study aimed to investigate the effect on the chemical quality of whey and Ricotta obtained from ewes fed a red grape pomace (GP) dietary supplementation. The analyses were performed on whey, before and post Ricotta cheese-making, and in Ricotta after 1 (T1) and 5 (T5) d of ripening at 4℃. Moreover, fatty acid profile of whey before ricotta (WBR) cheese-making and Ricotta T1 of ripening and volatile profile of Ricotta T1 and T5 were investigated. The diet did not affect whey and Ricotta lipid content, conversely, significant variations were instead observed with regard to color. A lower amount of total phenolic compounds was found in WBR cheese-making, on the contrary, an opposite trend was highlighted in Ricotta T1 although no variations in antioxidant properties were detected. Moreover, GP modified fatty acid profile of whey and Ricotta but did not have any effect on protein profile of the main whey protein. The reduction of hexanal in Ricotta during the ripening suggest a better oxidative stability. The obtained results therefore suggested that the GP inclusion in the ewes diet, while modifying some chemical parameters, did not induce negative effects on the characteristics and quality of dairy by-products.