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KMID : 1024420100140010001
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Food Engineering Progress
2010 Volume.14 No. 1 p.1 ~ p.6
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Manufacturing and Characteristics of Fruit Wine from Acanthapanax sessiliflorus
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Choi Jae-Myoung
Kim Kwang-Yup
Lee Sang-Hwa
Ahn Jun-Bae
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Abstract
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Fruit wine from Acanthopanax sessiliflorus(A. sessiliflorus) including many pharmacological components was manufactured and its functional properties were investigated. The fruit part of A. sessiliflorus contained 75.74±0.49%(w/w) moisture, 12.51±1.23%(w/w) crude protein, 4.20±0.51.%(w/w) crude fat and 5.21±1.64%(w/w) crude ash. Minerals of fruit were potassium(12.94±0.08 mg/g), calcium(1.53±0.06 mg/g) and magnesium(1.12±0.05 mg/g). Initial soluble solid and fermentation temperature were 24-30˚Brix and 20˚C for manufacturing fruit wine from A. sessiliflorus. When initial soluble solid of a must was adjusted to more than 30°Brix, ethanol production was suppressed slightly. The polyphenol content of the fruit wine fermented at 20˚C(125.24±1.86 mg/mL) was higher than those at 25˚C(99.69±2.11 mg/mL) and 30˚C(95.55±1.54 mg/mL). Electron donating activities of wines fermented at 20, 25 and 30˚C were 85.9±2.3, 55.7±2.5 and 55.2±3.4%, respectively. The content of eleutheroside B increased up to 146.58±4.10 μg/mL during fermentation. There was no significant effect of fermentation temperature on eleutheroside B content. The fruit part of A. sessiliflorus can be used as a valuable resource for development of nutraceutical foods.
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KEYWORD
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Acanthopanax sessiliflorus, Eleutheroside B, Eleutheroside E, Fruit wine
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