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KMID : 0525720130180020087
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Journal of Chitin and Chitosan
2013 Volume.18 No. 2 p.87 ~ p.92
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Characteristics of Cheonnyuncho(Opuntia humifusa) Wine with Chitooligosaccharide
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Song Keum-Joo
Kim Je-Jung
Jung Byung-Ok
Chung Suk-Jin
Yoon Jin-A
Choi Sei-Young
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Abstract
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The purpose of this study is to investigate the quality characteristics of wine cultivated from the fruit of Cheonnyuncho (Opuntia humifusa) when the different contents of chitooligosaccharide were added. The contents were added specifically at 0% (COS-0), 3% (COS-3), 6% (COS-6) and 9% (COS-9). The chromaticity of wine was assessed firsthand. The lightness and yellowness showed increasing tendency as the added amount of chitooligosaccharide increased. In contrast, the redness showed slightly falling tendency. Moreover, as the added contents of chitooligosaccharide increased, the content of alcohol showed a tendency to decrease and reducing sugar showed a tendency to increase. not only in wine but also in pH measurements, whereas acidity increased in assessments. In addition, DPPH radical scavenging activity showed increased ability when the amount of chitooligosaccharide added increased, from the result of sensory consumer evaluation, the wine with 6% addition of chitooligosaccharide performed relatively the best in factors of color, flavor, degree of sweetness, consumers` preference and even in aroma. Therefore, it can be concluded that Cheonnyuncho wine has potential to be functional wine the addition of chitooligosaccharide. Because it has antioxidants activity and shows a reasonable performance in sensory evaluation.
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KEYWORD
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Chitooligosaccharide, Cheonnyuncho, Wine, Opuntia humifusa, Antioxdants activity
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