The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics and Volatile Flavor Components of Aronia Wine

아로니아 와인의 품질 특성 및 휘발성 향기성분

  • Yoon, Hyang-Sik (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Park, Hyejin (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Park, Jaeho (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Jeon, Jongok (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Jeong, Changwon (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Choi, Wonil (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Kim, Sidong (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Park, Jung-Mi (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services)
  • 윤향식 (충청북도농업기술원 와인연구소) ;
  • 박혜진 (충청북도농업기술원 와인연구소) ;
  • 박재호 (충청북도농업기술원 와인연구소) ;
  • 전종옥 (충청북도농업기술원 와인연구소) ;
  • 정창원 (충청북도농업기술원 와인연구소) ;
  • 최원일 (충청북도농업기술원 와인연구소) ;
  • 김시동 (충청북도농업기술원 와인연구소) ;
  • 박정미 (충청북도농업기술원 와인연구소)
  • Received : 2017.03.26
  • Accepted : 2017.06.12
  • Published : 2017.06.30
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Abstract

This study investigated the quality characteristics and volatile flavor components of aronia wine (Aronia melanocarpa (0~100%)). After 12 days of fermentation, the alcohol contents of aronia wines ranged between 9.0~12.0%. The pH level and total acidity of aronia wines were 3.20~3.68 and 0.57~0.76 g/100 mL, respectively. The organic acid analysis of wine containing 100% aronia, revealed malic acid content at 3.70 mg/mL, followed by tartaric acid, lactic acid, and citric acid. As the aronia content increased, both the total polyphenol content and the antioxidant activity (the DPPH radical scavenging activity) also significantly increased. The total polyphenol content was the highest in the wine with 100% aronia (461.33 mg%), and the antioxidant activity showed the highest values in the wine with 100% aronia (91.91%). Volatile flavor component analysis of aronia wines identified 8 alcohols, 12 esters, 4 ketones, and 7 other compounds. In the sensory evaluation, the color, flavor, and taste of wine with 20% aronia showed higher values than other aronia wines. Based on the results of the present study, we suggest that 20% aronia is most beneficial in improving the quality as well as sensory characteristics of the wine.

Keywords

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