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KMID : 0903520060490030209
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
2006 Volume.49 No. 3 p.209 ~ p.214
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Characteristics of Mulberry Fruit and Wine with Varieties
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Kim Hye-Ryun
Kwon Young-Hee
Kim Hyun-Bok
Ahn Byung-Hak
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Abstract
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Various varieties of mulberry fruit and wines were investigated to determine their chemical properties and fermentation characteristics. Mulberry wines were manufactured with ‘Cheongnosang’, ‘Cheonhyunosang’, ‘Deokcheonsang’, ‘Hwachosipmunja’, ‘Hwanyoupdaeyoup’, ‘Jasan’, ‘Mansaengbaeckpinosang’, ‘Palcheongsipyung’, ‘Sabangso’ and ‘Susungppong’. The factors for wine fermentation and quality such as soluble solids, polyphenol and organic acids were analyzed. The contents of soluble solid, reducing sugar and polyphenol, which were affected significantly by each other, were higher for ‘Hwanyoupdaeyoup’, ‘Jasan’ and ‘Palcheongsipyung’ mulberry than other varieties. Organic acids such as citric, malic, succinic and acetic acid were detected in the mulberry fruits. ‘Palcheongsipyung’ mulberry fruit had a higher content of souble solids (14.6oBrix) and polyphenol compounds (2.15mg/ml). After fermentation, ‘Palcheongsipyung’ mulberry wine showed the lowest acetic acid in 3.23 mg/ml and the highest citric acid in 12.3 mg/ml. From these results, ‘Palcheongsipyung’ mulberry fruit was the most suitable for the fermentation of mulberry wine.
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KEYWORD
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mulberry fruit, wine, variety, fermentation, organic acids
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