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KMID : 0525720130180040229
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Journal of Chitin and Chitosan
2013 Volume.18 No. 4 p.229 ~ p.234
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Quality Characteristics of Cheonnyuncho (Opuntia humifusa) Wine According to Soluble Chitosan with Different Viscosity-Average Molecular Weight
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Song Keum-Joo
Kim Je-Jung
Jung Byung-Ok
Yoon Jin-A
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Abstract
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This study try to produce a wine using the cheonnyuncho to examine the quality characteristics of the cheonnyuncho wine according to the viscosity-average molecular weight. In the result of measurement of the chromaticity in accordance with the WSCs and WSCt according to the viscosity-average molecular weight, as viscosity-average molecular weight is small, indicating values L, a are high. Higher viscosity-average molecular weight of WSCs of the resulting of measuring the pH showed a low value and acidity showed a high value. Lower viscosity-average molecular weight of WSCs of the resulting measuring the reducing sugar content showed a low value and alcohol content showed a high value. In the result of measuring the antioxidant effect, total polyphenol content, total flavonoid content, the total tannin content showed the same value regardless of added WSCs. However, the value of DPPH radical scavenging ability and SOD radical scavenging ability`s case showed a change. It can be seen by potential treatment that not only by adjusting chromaticity, acidity, alcohol content but also by improving the antioxidation function of cheonnyuncho wine according to the viscosity-average molecular weight of WSCs.
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KEYWORD
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Chitosan, Cheonnyuncho, Wine, DPPH radical, SOD
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