Effects of Fining Treatments on Color and Clearness of Apple Wine

Bang, Byung-Ho; Jeong, Eun-Ja; Kang, Hyeran; Rhee, Moon-Soo; Yi, Dong-Heui; Paik, Jean Kyung

doi:10.3746/jkfn.2017.46.3.368

Cited by 4 publications

(1 citation statement)

References 17 publications

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“…하고 산미에 긍정적인 영향을 준다(5).동결농축 후 유기산 함량은 lactic acid를 제외하고 모두 증가하였으며, 특히 malic acid 함량이 모든 시료구에서 크게 증가하였으며, malic acid 감산 능력을 지닌 I. orientalis KMBL5774 혼합발 효구에서 가장 낮은 값을 나타내었다. Acetic acid의 경우, 발효가 상대적으로 지연되었던 P. anomala JK04 혼합발효 구에서 일부 생성되었고, 동결농축 후 수치가 증가하였으 나, 관능에 큰 영향을 미치는 정도로 생성되지는 않았다.…”

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Characteristics of freeze-concentrated apple cider fermented using mixed culture of non-Saccharomyces and Saccharomyces cerevisiae Fermivin

Lee¹,

Choi²,

Ham³

et al. 2018

Korean Journal of Food Preservation

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The aim of this study was to develop high quality no-sugar-added apple cider. Physicochemical characteristics of the apple cider fermented using a co-culture of Saccharomyces cerevisiae Fermivin and non-Saccharomyces yeasts (Pichia anomala JK04 and Issatchenkia orientalis KMBL5774) were investigated after freeze concentration (FC) until alcohol content reached 12% (v/v). Compared with others, JK04 cider showed delayed alcohol fermentation. Soluble solid, reducing sugar, total acidity, and total phenolic compounds including free-sugar content of JK04 cider were considerably increased after FC compared to those of other ciders. Malic acid content was the highest among organic acids in all ciders after FC, while lactic acid content remained unchanged. Methanol, acetaldehyde, and fusel oil content of all ciders increased after FC; but it was lower than the standard of Korean Food Standards Codex. Hue value decreased in Fermivin and JK04 ciders but increased in 5774 cider. Intensity values of all ciders increased. L and a values in all ciders decreased, whereas b value increased remarkably. In total, 20 types of volatile aromatic compounds were detected. High molecular weight compounds increased while low molecular weight compounds decreased after FC. JK04 cider got the highest color and flavor scores, while 5774 cider got the highest taste and overall preferences scores. Therefore, these data show that non-Saccharomyces yeasts and freeze concentration can be used to improve the overall quality of apple cider.

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Characteristics of freeze-concentrated apple cider fermented using mixed culture of non-Saccharomyces and Saccharomyces cerevisiae Fermivin

Lee¹,

Choi²,

Ham³

et al. 2018

Korean Journal of Food Preservation

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Apple cider fermentation properties and sensory evaluation of Korean fuji apples for processing according to the different cultivation area

Lee,

Wahyono

2024

AIP Conference Proceedings

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Radical scavenging activity of domestic fruit wine

Nam¹,

Jang²,

Jang³

et al. 2018

Korean Journal of Food Preservation

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Domestic fruit wines, including apple, grape, Moru, and Korean black raspberry wines, contain a wide variety of phenolic compounds with different antioxidant activity. In this study, we established a simple and reliable on-line HPLC-ABTS assay system for determination of the antioxidative characteristics of fruit wines. The quantitative analytical assay of the antioxidative properties of fruit wines was carried out using an HPLC equipped with reverse-phase C 18 column, employing acetonitrile and water as gradient mobile phase at a flow rate of 0.4 mL/min and a detection wavelength of UV 320 nm (1 st detector) and UV 734 nm (2 nd detector). Among fruit wines, Moru wine showed the highest total phenolics and flavonoids content, as well as radical scavenging activity. The differences in radical scavenging activities were attributed to the structural differences in phenolic compound contents. In addition, between on-line HPLC-ABTS analysis and ABTS assay using a spectrophotometric assay gave a coefficient of determination (R 2 ) of 0.9527. All in all, the present study demonstrates that the established on-line HPLC-ABTS method is simple and reliable, and can thus be used for the determination of the antioxidative characteristics of fruit wines.

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Effects of Fining Treatments on Color and Clearness of Apple Wine

Cited by 4 publications

References 17 publications

Characteristics of freeze-concentrated apple cider fermented using mixed culture of non-Saccharomyces and Saccharomyces cerevisiae Fermivin

Characteristics of freeze-concentrated apple cider fermented using mixed culture of non-Saccharomyces and Saccharomyces cerevisiae Fermivin

Apple cider fermentation properties and sensory evaluation of Korean fuji apples for processing according to the different cultivation area

Radical scavenging activity of domestic fruit wine

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