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KMID : 0665220220350050343
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Korean Journal of Food and Nutrition
2022 Volume.35 No. 5 p.343 ~ p.352
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Quality Characteristics and Functionality of Low Alcohol Wines after Heat Sterilization and Non-Thermal Sterilization
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Shin Hye-Rim
Park Hye-Jin
Hwang On-Bit
Choi Seong-Yel
Park Eui-Kwang
Yoon Dong-Kyu
Yoon Hyang-Sik
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Abstract
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Low alcohol (6%) wines were manufactured using Campbell Early. To develop the sterilization process of low alcohol wines, red wines were heat sterilized, and rose wines were nonthermal sterilized by concentration using potassium metasulfite and potassium sorbate. Samples were stored at 25℃ and quality characteristics were investigated by period. Results of this study revealed the pH of the samples after sterilization ranged from 3.15 to 3.19, and the total acidity of wines ranged from 0.011 to 0.024%. The free SO2 contents of wines ranged from 13.00 to 29.678 mg/L, and the total SO2 contents of wines ranged from 47.50 to 121.00 mg/L.
L (lightness) of wines decreased whereas a (redness) and b(yellowness) increased. The hue value of wines ranged from 0.52 to 1.03, and decreased significantly(not including rose sweet wines). The color intensity of red and rose dry wines after sterilization increased, whereas red and rose sweet wines decreased. The DPPH radical scavenging activity of red wines and rose wines ranged between 75.50 to 89.23%, and 36.60 to 56.54%, respectively. The total polyphenol contents were 57.51~182.63 mg%. Results of this study provide scientific information to establish the sterilization process of low alcohol wines.
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KEYWORD
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low wine, heat sterilization, non-thermal sterilization, red wine, rose wine
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