Evaluation of Physicochemical and Fermentation Qualities of Moru Wines Supplemented with Pine Needles or Medicinal Herbs

Title
Evaluation of Physicochemical and Fermentation Qualities of Moru Wines Supplemented with Pine Needles or Medicinal Herbs
Authors
이제혁강태호엄병헌손은화한우철지설희장기효
Keywords
antioxidant; moru wine; astradali radix; mistletoe; pine
Issue Date
2012-12
Publisher
동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)
Citation
VOL 22, NO 6, 886-894
Abstract
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.
URI
http://pubs.kist.re.kr/handle/201004/44587
ISSN
12256781
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KIST Publication > Article
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