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Brewing and quality characteristics of Korean traditional grape wine
Author(s) -
Jung Soon Teck,
park Yang Kyun,
Kang Seong Gook,
Ma Seung Jin,
Jo Kwang Ho,
Yang Eun Jung
Publication year - 2008
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.22.1_supplement.704.3
Subject(s) - wine , brewing , grape wine , food science , flavour , chemistry , starter , fermentation , horticulture , biology
In Korea, there have been many types of traditional grape wine from seven hundred years ago. And the kind of horse‐blossom‐like‐grape was mainly cultivated. The characteristic on manufacture of Korean traditional wine(KTN) was unique method that grape must adding rice was fermented by nuruk as a starter for brewing. But KTN making became discontinuation on 20th century, and restoration of Korean wine culture is need. The KTN made from grape must added rice by nuruk with three traditional methods, and it's quality was compared to commercial wine made from grape only. Ethyl alcohol contents, acidity, pH, aminoacidity, and total phenolic compounds of three KTNs were 9.2 ∼ 11.2%, 0.9249 ∼ 1.2871%, 3.02 ∼ 3.48, 0,08 ∼ 0.75, and 641.2 ∼ 980.6 mg/100mL, respectively. The result showed higher value in acidity than those of commercial grape wine. Sensory quality properties in color, flavour, taste and overall, of KTNs were no difference from commercial dry wine. Superoxide radical scavenging effect of KTNs were 56.1 ∼ 69.2%, respectively.