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아로니아 첨가형태에 따른 Muscat Bailey A 와인의 품질 특성 및 항산화 활성

Quality characteristics and antioxidant activities of Muscat Bailey A wines mixed with different types of aronia

전성현|이우창|최준수|박희동|이새벽|최규택
한국식품저장유통학회 (The Korean Society of Food Preservation)|2020.02|Food Science and Preservation|제27권 제1호|pp. 74-84

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키워드

fermentationantioxidant activityAronia melanocarpawineMuscat Bailey A
주제분류식품과학

초록

To improve the functionality and palatability of Muscat Bailey A (MBA) wine, MBA was fermented with three types of preprocessed aronia: Aronia fruit (AF), extract (AE), and powder (AP); aronia was chosen for its strong acerbity. The fermentation characteristics of the wines did not differ greatly, except that the pH of the AP wine was slightly higher than that of the other wines. The hue and intensity values of all the MBA wines with aronia were higher than those of the control, except for the hue value of the AE wine. In the Hunter’s color value result, the L* value of the AE wine and the a* value of the control were the highest among all the wines; the b* values of all the MBA wines with aronia were higher than that of the control. The total phenolic compounds, total anthocyanin compound, total flavonoid content, DPPH free radical scavenging activity, ABTS radical scavenging activity, and FRAP of the AF and AP wines were considerably higher than those of the control, whereas those of the AE wine were slightly lower than those of the control. In a sensory evaluation, the AE wine obtained the highest color, sweetness, bitterness, sourness, body, and overall preference scores among all the wines, the whereas AF and AP wines obtained lower scores than the control for most criteria except color and body. This study suggests that different types of aronia can be used to improve the quality of Korean MBA wine.

Abstract

To improve the functionality and palatability of Muscat Bailey A (MBA) wine, MBA was fermented with three types of preprocessed aronia: Aronia fruit (AF), extract (AE), and powder (AP); aronia was chosen for its strong acerbity. The fermentation characteristics of the wines did not differ greatly, except that the pH of the AP wine was slightly higher than that of the other wines. The hue and intensity values of all the MBA wines with aronia were higher than those of the control, except for the hue value of the AE wine. In the Hunter’s color value result, the L* value of the AE wine and the a* value of the control were the highest among all the wines; the b* values of all the MBA wines with aronia were higher than that of the control. The total phenolic compounds, total anthocyanin compound, total flavonoid content, DPPH free radical scavenging activity, ABTS radical scavenging activity, and FRAP of the AF and AP wines were considerably higher than those of the control, whereas those of the AE wine were slightly lower than those of the control. In a sensory evaluation, the AE wine obtained the highest color, sweetness, bitterness, sourness, body, and overall preference scores among all the wines, the whereas AF and AP wines obtained lower scores than the control for most criteria except color and body. This study suggests that different types of aronia can be used to improve the quality of Korean MBA wine.

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