Evaluation of Physicochemical and Fermentation Qualities of Moru Wines Supplemented with Pine Needles or Medicinal Herbs

약용 식물을 첨가한 머루주의 이화학적 특성과 발효 품질 평가

  • Lee, Je-Hyuk (Plant Resources Research Institute, Duksung Women's University) ;
  • Kang, Tae-Ho (Seoraksan Fermentation Farming Association Corporation) ;
  • Um, Byung-Hun (Natural Product Research Center, Korea Institute of Science and Technology KIST Gangneung) ;
  • Sohn, Eun-Hwa (Dept. of Herbal Medicine Resource, Kangwon National University) ;
  • Han, Woo-Cheul (Dept. of Food and Nutrition, Kangwon National University) ;
  • Ji, Seol-Hee (Dept. of Food and Nutrition, Kangwon National University) ;
  • Jang, Ki-Hyo (Dept. of Food and Nutrition, Kangwon National University)
  • 이제혁 (덕성여자대학교 식물자원연구소) ;
  • 강태호 (설악산발효 영농조합법인) ;
  • 엄병헌 (한국과학기술원 강릉분원) ;
  • 손은화 (강원대학교 생약자원개발학과) ;
  • 한우철 (강원대학교 식품영양학과) ;
  • 지설희 (강원대학교 식품영양학과) ;
  • 장기효 (강원대학교 식품영양학과)
  • Received : 2012.11.15
  • Accepted : 2012.12.27
  • Published : 2012.12.31

Abstract

For the development of Moru wine with enhanced sensory qualities, Moru (Vitis amurensis) wines were fermented with pine needles from Pinus densiflora Siebold et Zuccarini to make Moru-pine wine or medicinal herbs from Astragali Radix and Viscum album to make Moru-herb wine. Moru without pine needles or medicinal herbs was included as a control. Pine needles and Astragali Radix/Viscum album delayed the fermentation of Moru wine, but after 40 days of fermentation and aging, final ethanol contents, pH, acidity, and the sugar/organic acid content in these kinds of Moru wines had no differences. The final ethanol level and acidity of Moru wines were 11.5~12.9% and 1.1~1.2%, respectively, but any sugars (glucose, fructose and sucrose) were not detected in all Moru wines. These results are consistent with the general characteristics of Moru wines, which have a high acidity and low sugar contents. Relatively low browness and antocyanins were detected in Moru-herb wine decreasing its chromaticity in a sensory test. Overall, the supplements of Astragali Radix/Viscum album reduced the color of normal Moru wine, which might be applied toward the development of conventional Moru wines.

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