Fermentation Characteristics of Moru Wine Fermented with Rose rugoga Thun

해당화와 머루를 함께 발효한 해당화 머루주의 발효특성

  • Ji, Seol-Hee (Department of Food and Nutrition, Kangwon National University) ;
  • Han, Woo-Cheul (Department of Food and Nutrition, Kangwon National University) ;
  • Lee, Jae-Cheol (Department of Food and Nutrition, Kangwon National University) ;
  • Kim, Byong-Wan (Department of Animal Biotechnology, Kangwon National University) ;
  • Jang, Ki-Hyo (Department of Food and Nutrition, Kangwon National University)
  • 지설희 (강원대학교 식품영양학과) ;
  • 한우철 (강원대학교 식품영양학과) ;
  • 이재철 (강원대학교 식품영양학과) ;
  • 김병완 (강원대학교 동물생명공학과) ;
  • 장기효 (강원대학교 식품영양학과)
  • Published : 2009.04.30


Four different mixing ratios of Rose rugosa Thun and Vitis amurensis (Moru) were prepared. These included Rose rugosa Thun two vs. Moru one (Moru 33), Rose rugosa Thun one vs. Moru two (Moru 67), Rose rugosa Thun one vs. Moru five (Moru 83), and Moru (Moru 100). Their physiochemical changes were investigated during 28 days of fermentation followed by aging. The final brix, pH, and total titratable acidity values of the four experiments were in the following ranges: 6.0-8.2$^{\circ}$Bx, 3.87-4.03, and 0.94-1.18%, respectively. Final ethanol contents were 6.5% in Moru 33, 11.8% in Moru 67, 11.1% in Moru 83, and 11.4% in Moru 100. As the amount of Rose rugosa Thun increased, anthocyanin content, color intensity, organic acid, and free amino acid concentrations were reduced. These findings demonstrate that the supplementation of Rose rugosa Thun to Moru prior to alcohol fermentation may help change the acidity, colour, and taste in the final product.


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