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KMID : 1024420140180030210
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Food Engineering Progress
2014 Volume.18 No. 3 p.210 ~ p.214
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Preparation and Characterization of Black Garlic Wine
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Kim Jin-Hee
Son Ho-Chang
Shin Ji-Young
Kim Sung-Hoon
Yang Ji-Young
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Abstract
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Wine from fermented black garlic, including many pharmacological components, was manufactured and its characteristics were investigated. The fermented black garlic contained 57.35±0.60% (w/w) moisture, 0.93±0.02%(w/w) crude protein, and 0.57±0.03% (w/w) total carbohydrate. The initial pH, soluble solid and fermentation temperature were measured to be pH 6.0, 25 brix and 25℃, respectively, for manufacturing wine from fermented black garlic. Young black garlic wine was harvested after storage for 3 mon at 10℃. Black garlic wine using France chips was analyzed for flavor compounds. Acetaldehyde, 1-propane, ethyl butylate, 2-methyl-1-propane, 3-methyl-1-butanol were detected as the major flavor compounds. The general composition of the finished black garlic wine was 12.50% of alcohol, 0.78% of acidity, 24.61 mg/mL of total phenol, 2.86 mg/mL of flavonoids and pH 3.57. The color index of the finished black garlic wine was 24.78±0.14 of L value, 2.89±0.53 of a value, and 3.29±0.72 of b value. The sensory evaluation rated the finished black garlic wine 11.9 points out of 20 points.
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KEYWORD
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fermentation, black garlic, characterization, preparation
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