A study on the Development of Grape Vinegar Added Drink Grape Vinegar

포도 식초 첨가 건강음료 개발

  • 최남순 (배화여자대학 식품영양과) ;
  • 박홍주 (농업과학기술원 농촌생활연구소) ;
  • 전혜경 (농업과학기술원 농촌생활연구소) ;
  • 김미정 (농업과학기술원 농촌생활연구소)
  • Published : 2002.12.01

Abstract

To develop the processing methods of grape and increase the use of poor fruits, we researched the health drink made with them after making grape juice and vinegar. The grape heated at $80^{\circ}C$ during 30min was followed by filtration. Grape vinegar was prepared by alcohol and acetic acid fermentation of grape. Optimum initial alcohol concentration for acetic acid fermentation was 6-8%. Acetic acid fermentation of grape vinegar manufactured in onggi took 9 days and was faster than any other type of utensil. As the result of analysis of grape vinegar fermented in the various ratio of 'Campbell Early' and 'Kyoho' grape, the redness and total anthocyanin content and the score of sensory evaluation were higher in vinegar made with 100% 'Campbell Early'. The drink manufactured by adding grape vinegar was developed and adding 10% of grape vinegar to volume of grape juice and water mixture(1:1) was best in sensory evaluation. In this mixture, sugar content was $14^{\circ}$Bx.