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KMID : 1134820090380010089
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 1 p.89 ~ p.97
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Quality Changes of Jujube Wine by Hydrostatic Pressure and Freezing Treatment during Storage
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Park Hee-Joeng
Kim Kwang-Yup
Jeong Heon-Sang
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Abstract
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Jujube wine was treated with hydrostatic pressure (500 MPa, 5 min) or freezing (-20oC, 3 days and thawed 20oC, 4 hr) and their microbial counts, physicochemical properties, and sensory characteristics were investigated during storage at 35oC for 60 days. Microorganisms in pressure-treated jujube wine were not detected during the whole period and chemical compositions as well as color were slightly changed. Sensory quality was significantly preserved until 20 days without increasing sweet aroma and taste. In freezing-treated wine, bacterial counts were decreased after 10 days and remained below 10 CFU/mL while lactic acid bacteria and yeast were not detected. Changes of chemical composition were smaller than those of the untreated wine but bigger than those of the pressure-treated or heat-treated wine. Instrumental color was changed after 10～20 days resulting from the increase of L value and the reduction of a value. Sensory quality was significantly similar with the fresh wine for 10 days, suggesting that pressure treatment would be the most effective sterilization method to improve the shelf life of jujube wine whereas freezing treatment would be insufficient.
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KEYWORD
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jujube wine, hydrostatic pressure, freezing, quality, storage
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