The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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The Quality Characteristics of Mulberry Fruit Wine by Two Different Manufacturing Methods

제조법을 달리하여 제조한 오디주의 품질 특성

  • Kim, Mi-Won (Dept. of Food and Nutrition, Daejon University) ;
  • Kim, Ae-Jung (Dept. of Food and Nutrition, Hyejon College)
  • Published : 2007.09.30
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Abstract

Oddi is a mulberry fruit that has anti-inflammatory and antioxidative effects. This study was carried out to investigate the quality characteristics of mulberry fruit wines manufactured by two different methods. Where they were processed according to the traditional Korean fruit wine methodology(A) or a modified(B). Sensory qualities, physiochemical characteristics, and biochemical activities of the Oddi wines were analyzed. From the results of the sensory evaluation, manufacturing method A showed higher acceptability. However, the two different methods was not significantly different overall. The method A wine had higher brightness(L)(77.65) redness(a), and yellowness(b). As for the antioxidant activities and ACE(angiotensin-converting enzyme) inhibitory abilities of the wines manufacturing method A had greater values.

Keywords

References

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