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KMID : 1134820070360111444
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 11 p.1444 ~ p.1450
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Quality of Jujube Wine with Hydrostatic Pressure and Freezing Treatment
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Park Hee-Joeng
Kim Kwang-Yup
Han Gwi-Jung
Jeong Heon-Sang
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Abstract
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To prevent the deterioration of jujube wine quality due to commercial heating process for sterilization, hydrostatic pressure (500 ㎫, 5 min) or freezing (frozen at -20℃ for 3 days, followed by thawing at room temperature for 4 hr) treatment was applied. Their microbial count, physicochemical property and sensory quality were investigated in comparison to heat-treated jujube wine (63℃, 10 min) and commercial wine. Pressure-treated and commercial jujube wine were completely sterilized and heat-treated wine was decreased to ＜10 CFU/㎖ while freezing-treated jujube wine was partially sterilized (30～60%). Hydrostatic pressure and freezing, and heat treatment had no influence on chemical compositions such as pH, acidity, amino acidity, reducing sugar and ethanol content, but significantly induced the changes of instrumental color. While sensory quality of heat-treated jujube wine was significantly deteriorated, reducing sour and burning taste, that of pressure and freezing?treated jujube wine was maintained fresh without decrease in sour and burning taste.
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KEYWORD
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jujube wine, hydrostatic pressure, freezing, physicochemical properties, sensory quality
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