Quality Characteristics of Apple Wine Fermented with Rosa rugosa Thunb.
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초록
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℃ with a further 14 days of post-fermentation at 20℃. 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.
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℃ with a further 14 days of post-fermentation at 20℃. 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.
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