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KMID : 0665220170300030599
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Korean Journal of Food and Nutrition
2017 Volume.30 No. 3 p.599 ~ p.608
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Quality Characteristics and Volatile Flavor Components of Aronia Wine
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Yoon Hyang-Sik
Park Hye-Jin
Park Jae-Ho
Jeon Jong-Ok
Jeong Chang-Won
Choi Won-Il
Kim Si-Dong
Park Jung-Mi
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Abstract
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This study investigated the quality characteristics and volatile flavor components of aronia wine (Aronia melanocarpa (0~100%)). After 12 days of fermentation, the alcohol contents of aronia wines ranged between 9.0~12.0%. The pH level and total acidity of aronia wines were 3.20~3.68 and 0.57~0.76 g/100 mL, respectively. The organic acid analysis of wine containing 100% aronia, revealed malic acid content at 3.70 mg/mL, followed by tartaric acid, lactic acid, and citric acid. As the aronia content increased, both the total polyphenol content and the antioxidant activity (the DPPH radical scavenging activity) also significantly increased. The total polyphenol content was the highest in the wine with 100% aronia (461.33 mg%), and the antioxidant activity showed the highest values in the wine with 100% aronia (91.91%). Volatile flavor component analysis of aronia wines identified 8 alcohols, 12 esters, 4 ketones, and 7 other compounds. In the sensory evaluation, the color, flavor, and taste of wine with 20% aronia showed higher values than other aronia wines. Based on the results of the present study, we suggest that 20% aronia is most beneficial in improving the quality as well as sensory characteristics of the wine.
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KEYWORD
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Aronia, black chokeberry, Campbell Early, wine, volatile flavor components
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