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KMID : 1011620200360050464
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Korean Journal of Food and Cookey Science
2020 Volume.36 No. 5 p.464 ~ p.473
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Properties of Vinegars with Different Mixing Ratio of Barley and Berry Wines
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Jeong So-Hee
Byun Bo-Young
Park Hee-Jeon
Park Chul-Su
Song Ji-Young
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Abstract
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Purpose: This study examined acetic acid fermentation in a mixture of barley and berries and the characteristics of alcohols and vinegars produced from black barley, aronia and black raspberry.
Methods: The physicochemical properties, organic acids, polyphenol contents, and antioxidant activity of black barley makgeolli, aronia wine, black raspberry wine, and vinegar produced from their mixture were analyzed.
Results: The alcohol contents of black barley makgeolli, aronia wine and black raspberry wine were 6.4%, 12.94%, and 14.77%, respectively, after alcohol fermentation for 14 days. The acidity of vinegar fermented from black barley and black raspberry alcohol mixture(BB) was higher than that of a black barley and aronia mixture(BA), but the addition of black barley makgeolli accelerated the acetic acid fermentation of aronia wine. The organic acids of BA and BB were acetic acid, fumaric acid, citric acid, malic acid, shikimic acid, and quinic acid. The total phenol contents and antioxidant activities of BA and BB increased with increasing concentration aronia and black raspberry wine.
Conclusion: The addition of black barley makgeolli increased the production of acetic acid in aronia vinegar. Mixing black barley and berries might be beneficial for vinegar production, reducing the production time, and improving functionality.
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KEYWORD
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black barley, aronia, black raspberry, acetic acid fermentation, vinegar, antioxidant activity
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