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KMID : 1024420150190030255
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Food Engineering Progress
2015 Volume.19 No. 3 p.255 ~ p.262
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Effect of Various Sugar Additives on Characteristics and Sensory
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Yoon Jae-Yoon
Choi Yong-Keun
Park Jung-Soo
Jung Hee-Hoon
Song Hak-Jin
Jeon Hyeon-Jin
Lee Jung-Chang
Kim Hyung-Ju
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Abstract
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The effect of various sugar additives on physico-chemical characteristics and sensory qualities of pineapple wine was investigated. For the wine fermentation, pineapple juices containing different sugars (sucrose, glucose, fructose, and corn syrup) were used. The results showed that the fermentation characteristics of the pineapple juice depended on the sugar additives. In the case of sucrose, glucose, fructose, and corn syrup additions, the fermentations were extended to 5-15 days compared to the control sample (2 days). The glucose added to wine fermentation showed the highest alcohol concentration (12.8%). When the residual sugars were measured after the fermentations, fructose was observed as a major residual sugar in all fermentations. Particularly, the highest concentration of citric acid (0.335 mg/mL) and malic acid (0.127 mg/mL) was monitored in sucrose added to wine fermentation. Average concentrations of the phenolic compounds and the antioxidant activity (DPPH radical scavenging concentration) in the pineapple wines were 950 and 4,900 mg/L, respectively. The sensory analysis of the wines showed that the additions of the different sugars produced different preferences in both the expert and layman examining groups.
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KEYWORD
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pineapple , wine , sugar additive , phenolic compound , sensory preference
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