This study was conducted to develope wine, sparkling wine with wild grape and their physicochemical and nutritional properties were evaluated. 1. For the development of wild grape wine with reed root extracts, we first conducted to test various experimental conditions of wild grape wine, yeast strai...
This study was conducted to develope wine, sparkling wine with wild grape and their physicochemical and nutritional properties were evaluated. 1. For the development of wild grape wine with reed root extracts, we first conducted to test various experimental conditions of wild grape wine, yeast strain (Saccharomyces sp. B26, D54, H97, R12, S99), reed root extracts(1, 2, 4, 6, 8 and 10%), fermentation temperature(20, 25, 30 and 35℃). As a results, we selected conditions(S99 strain, 2% reed root extract, and 25% fermentation temperature) for central composite design. Response surface methodology was used to monitor the optimization of fermentation conditions for wild grape wine with reed root extracts. A central composite design was applied to investigate the effects of independent variables, initial °Brix(X1) and fermentation time(X2) on dependent variables, Final sugar content(°Brix), pH, acidity and alcohol contents. As a result of culture conditions, 14.03% of alcohol content was expected under the conditions of 27.36 °Brix of initial sugar content and 6.27 day of fermentation time. Residual sugar content showed the lowest value 21.45 °Brix of initial sugar content and 6.15 day of fermentation time. And acidity was affected by initial °Brix and fermentation time and acidy increased with increasing fermentation time about 24 °Brix of initial sugar content. Also, pH increased as increasing fermentation time. Hence, the predicted values at the optimum fermentation conditions were 25~27 °Brix of initial concentration for 6~8 days. The concentrated flavor extract was analyzed and identified by GC (gas chromatography) and GC-MS (gas chromatography-mass spectrometry) analyses. Wild grape was identified 82 compounds, including eighteen acids, twenty-seven alcohols, twelve aldehyde, eighteen esters, five hydrocarbons, four ketones, and eight other compounds. Reed root extracts were identified 62 compounds, including four acids, seventeen alcohols, eight aldehyde, sixteen esters, two hydrocarbons, six ketones, and nine other compounds. 2. This part was conducted to develop rose sparkling wine added with reed root. In the first, to made base wine with reed root extracts, we blended wild grape wine with reed root extracts(1:9 v/v) and fermented for 14 days at 20℃. The pH of control and rose base wine with reed root extract(RWE) decreased during fermentation while total acidity increased. The sugar concentration of control was higher than that of RWE at 14 days; 7.33 and 6.90 oBrix, respectively. The alcohol contents increased as the fermentation proceeded, and the level of RWE(14.20%) was higher than that of control(13.83%). In Hunter color values, the lightness generally decreased during fermentation. The total polyphenol contents of control and RWE were 29.19 and 34.97 mg/100 mL, respectively. The content of flavonoids in the wine decreased as the fermentation proceeded. The ABTS radical scavenging activities of control and RWE were 44.26% and 64.37%, respectively, and DPPH radical scavenging activities showed similar patterns between control and RWE. In the second, we added RWE to base wine, because the growth of yeast was inhibited above 14% alcohol in wine. And we made sparkling rose wine with 5 yeast strains, fermenting for 8 days at 20℃. The pH of wine samples decreased during fermentation, whereas total acidity showed the reverse pattern. The sugar concentration decreased, and alcohol content increased during fermentation. The gas pressure of D sample was 4.30 kgf/cm2 on the 8th day, which was the highest in test samples. With regard to the sensory properties, control wine showed greater scores in color, flavor, softness and overall acceptability than those of other samples. The overall results showed that Vitilevure Quartz (Saccharomyces cerevisiae) was the most suitable yeast for rose sparkling wine.
This study was conducted to develope wine, sparkling wine with wild grape and their physicochemical and nutritional properties were evaluated. 1. For the development of wild grape wine with reed root extracts, we first conducted to test various experimental conditions of wild grape wine, yeast strain (Saccharomyces sp. B26, D54, H97, R12, S99), reed root extracts(1, 2, 4, 6, 8 and 10%), fermentation temperature(20, 25, 30 and 35℃). As a results, we selected conditions(S99 strain, 2% reed root extract, and 25% fermentation temperature) for central composite design. Response surface methodology was used to monitor the optimization of fermentation conditions for wild grape wine with reed root extracts. A central composite design was applied to investigate the effects of independent variables, initial °Brix(X1) and fermentation time(X2) on dependent variables, Final sugar content(°Brix), pH, acidity and alcohol contents. As a result of culture conditions, 14.03% of alcohol content was expected under the conditions of 27.36 °Brix of initial sugar content and 6.27 day of fermentation time. Residual sugar content showed the lowest value 21.45 °Brix of initial sugar content and 6.15 day of fermentation time. And acidity was affected by initial °Brix and fermentation time and acidy increased with increasing fermentation time about 24 °Brix of initial sugar content. Also, pH increased as increasing fermentation time. Hence, the predicted values at the optimum fermentation conditions were 25~27 °Brix of initial concentration for 6~8 days. The concentrated flavor extract was analyzed and identified by GC (gas chromatography) and GC-MS (gas chromatography-mass spectrometry) analyses. Wild grape was identified 82 compounds, including eighteen acids, twenty-seven alcohols, twelve aldehyde, eighteen esters, five hydrocarbons, four ketones, and eight other compounds. Reed root extracts were identified 62 compounds, including four acids, seventeen alcohols, eight aldehyde, sixteen esters, two hydrocarbons, six ketones, and nine other compounds. 2. This part was conducted to develop rose sparkling wine added with reed root. In the first, to made base wine with reed root extracts, we blended wild grape wine with reed root extracts(1:9 v/v) and fermented for 14 days at 20℃. The pH of control and rose base wine with reed root extract(RWE) decreased during fermentation while total acidity increased. The sugar concentration of control was higher than that of RWE at 14 days; 7.33 and 6.90 oBrix, respectively. The alcohol contents increased as the fermentation proceeded, and the level of RWE(14.20%) was higher than that of control(13.83%). In Hunter color values, the lightness generally decreased during fermentation. The total polyphenol contents of control and RWE were 29.19 and 34.97 mg/100 mL, respectively. The content of flavonoids in the wine decreased as the fermentation proceeded. The ABTS radical scavenging activities of control and RWE were 44.26% and 64.37%, respectively, and DPPH radical scavenging activities showed similar patterns between control and RWE. In the second, we added RWE to base wine, because the growth of yeast was inhibited above 14% alcohol in wine. And we made sparkling rose wine with 5 yeast strains, fermenting for 8 days at 20℃. The pH of wine samples decreased during fermentation, whereas total acidity showed the reverse pattern. The sugar concentration decreased, and alcohol content increased during fermentation. The gas pressure of D sample was 4.30 kgf/cm2 on the 8th day, which was the highest in test samples. With regard to the sensory properties, control wine showed greater scores in color, flavor, softness and overall acceptability than those of other samples. The overall results showed that Vitilevure Quartz (Saccharomyces cerevisiae) was the most suitable yeast for rose sparkling wine.
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#wild grape reed root sparkling wine sensory evaluation
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