Evaluation of Physicochemical and Fermentation Qualities of Moru Wines Supplemented with Pine Needles or Medicinal Herbs
- Evaluation of Physicochemical and Fermentation Qualities of Moru Wines Supplemented with Pine Needles or Medicinal Herbs
- 이제혁; 강태호; 엄병헌; 손은화; 한우철; 지설희; 장기효
- antioxidant; moru wine; astradali radix; mistletoe; pine
- Issue Date
- 동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)
- VOL 22, NO 6, 886-894
- For the development of Moru wine with enhanced sensory qualities, Moru (Vitis amurensis) wines were fermented with
pine needles from Pinus densiflora Siebold et Zuccarini to make Moru-pine wine or medicinal herbs from Astragali Radix
and Viscum album to make Moru-herb wine. Moru without pine needles or medicinal herbs was included as a control. Pine
needles and Astragali Radix/Viscum album delayed the fermentation of Moru wine, but after 40 days of fermentation and
aging, final ethanol contents, pH, acidity, and the sugar/organic acid content in these kinds of Moru wines had no differences.
The final ethanol level and acidity of Moru wines were 11.5～12.9% and 1.1～1.2%, respectively, but any sugars (glucose,
fructose and sucrose) were not detected in all Moru wines. These results are consistent with the general characteristics of Moru
wines, which have a high acidity and low sugar contents. Relatively low browness and antocyanins were detected in Moru-herb
wine decreasing its chromaticity in a sensory test. Overall, the supplements of Astragali Radix/Viscum album reduced the color
of normal Moru wine, which might be applied toward the development of conventional Moru wines.
- Appears in Collections:
- KIST Publication > Article
- Files in This Item:
There are no files associated with this item.
- RIS (EndNote)
- XLS (Excel)
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.