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KMID : 0665220150280040666
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Korean Journal of Food and Nutrition
2015 Volume.28 No. 4 p.666 ~ p.675
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Development of Rose Sparkling Wine with Reed Root Extracts
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Bing Dong-Joo
Kim Han-Jin
Lee Oh-Seuk
Chun Soon-Sil
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Abstract
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This study was carried out to develop rose sparkling wine with reed root. To make the base wine with reed root extracts, we first blended wild grape wine with reed root extracts (1:9 v/v) and fermented the mixture for 14 days at 20℃. The pH of the control and the rose base wine with reed root extract (RWE) decreased with increasing fermentation time, but acidity showed the opposite behavior. The control and RWE had 7.33 °Brix, and 6.90 °Brix, respectively at 14 days, with higher sugar content in the control than in RWE. The alcohol content increased as the fermentation progressed and was higher in RWE than in the control at 14.20% and, 13.83%, respectively. Regarding the color, the lightness decreased as the fermentation progressed. The total polyphenol contents of the control and RWE were 29.19 mg/100 mL and, 34.97 mg/100 mL. The flavonoids decreased as the fermentation progressed. The ABTS radical scavenging activity of the control and RWE were 44.26% and, 64.37% while the DPPH radical scavenging activity showed similar results in the control and RWE. In the second test, we added RWE to base wine, because yeast rearing was inhibited at 14% alcohol content. We made sparkling rose wine with 4 strains and fermented the wine for 8 days at 20℃. The pH of the samples decreased with increasing fermentation time, but the acidity showed the opposite behavior. The °Brix decreased and the alcohol content increased with increasing fermentation time. The pressure in sample A was 4.30 kgf/cm2 at 8 days which was the highest in the samples. In the sensory evaluation, the color, flavor, softness and overall acceptability of the control was higher than the other samples. In conclusion, Saccharomyces cerevisiae Vitilevure Quartz was overall the most suitable rose sparkling wine.
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KEYWORD
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reed root, rose wine, sparkling wine, pressure, sensory evaluation
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