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KMID : 0380620090410020186
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Korean Journal of Food Science and Technology
2009 Volume.41 No. 2 p.186 ~ p.190
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Fermentation Characteristics of Moru Wine Fermented with Rose rugoga Thun
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Ji Seol-Hee
Han Woo-Cheul
Lee Jae-Cheol
Kim Byong-Wan
Jang Ki-Hyo
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Abstract
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Four different mixing ratios of Rose rugosa Thun and Vitis amurensis (Moru) were prepared. These includedRose rugosa Thun two vs. Moru one (Moru 33), Rose rugosa Thun one vs. Moru two (Moru 67), Rose rugosa Thun onevs. Moru five (Moru 83), and Moru (Moru 100). Their physiochemical changes were investigated during 28 days offermentation followed by aging. The final brix, pH, and total titratable acidity values of the four experiments were in thefollowing ranges: 6.0-8.2oBx, 3.87-4.03, and 0.94-1.18%, respectively. Final ethanol contents were 6.5% in Moru 33, 11.8%in Moru 67, 11.1% in Moru 83, and 11.4% in Moru 100. As the amount of Rose rugosa Thun increased, anthocyanincontent, color intensity, organic acid, and free amino acid concentrations were reduced. These findings demonstrate thatthe supplementation of Rose rugosa Thun to Moru prior to alcohol fermentation may help change the acidity, colour, andtaste in the final product.
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KEYWORD
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deacidification, fermentation, moru, Rose rugosa Thun, wine
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