장미 꽃잎(매직 레드)의 알코올 발효와 숙성 중 품질 특성 변화
Quality changes in wine with rose petals (Magic Red) during alcohol fermentation and aging
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Red rose petals (Magic Red), an edible flower, were analyzed for quality changes during alcohol fermentation and aging. Samples were prepared using fresh (A, B) and dried petals (C, D) with 25% sugar. Fermentation agents Saccharomyces cerevisiae (EC1118 for A, C) and S. cerevisiae (YA07 for B, D) were used. Alcoholic fermentation occurred at 25℃ for 20 days, followed by 80 days of aging at 15℃. Samples were taken every 20 days to monitor physicochemical properties. After 60 days, the pH ranged from 3.09-3.27, total acidity 0.37-0.41%, and alcohol content 11.25-12.77%. Color showed lightness (L) at 20.43-24.13, and redness (a) at 18.10-21.60. These results suggest that the fermentation and aging for 60 days is optimal for commercialization when using both fresh petals (A, B) and dried petals (C, D). In the electronic nose volatile odor components analysis, the sensory characteristics of fresh, fruity aroma were ranked in the order of A > C > B > D. It was concluded that using fresh rose petals and EC1118 as a starter for alcoholic fermentation would result in a product with higher consumer preference. These results suggest that alcoholic fermentates made with rose petals have the potential to be commercialized as a novel fermented beverage.
Abstract
Red rose petals (Magic Red), an edible flower, were analyzed for quality changes during alcohol fermentation and aging. Samples were prepared using fresh (A, B) and dried petals (C, D) with 25% sugar. Fermentation agents Saccharomyces cerevisiae (EC1118 for A, C) and S. cerevisiae (YA07 for B, D) were used. Alcoholic fermentation occurred at 25℃ for 20 days, followed by 80 days of aging at 15℃. Samples were taken every 20 days to monitor physicochemical properties. After 60 days, the pH ranged from 3.09-3.27, total acidity 0.37-0.41%, and alcohol content 11.25-12.77%. Color showed lightness (L) at 20.43-24.13, and redness (a) at 18.10-21.60. These results suggest that the fermentation and aging for 60 days is optimal for commercialization when using both fresh petals (A, B) and dried petals (C, D). In the electronic nose volatile odor components analysis, the sensory characteristics of fresh, fruity aroma were ranked in the order of A > C > B > D. It was concluded that using fresh rose petals and EC1118 as a starter for alcoholic fermentation would result in a product with higher consumer preference. These results suggest that alcoholic fermentates made with rose petals have the potential to be commercialized as a novel fermented beverage.