The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Antioxidant Activities of Wine Fermented with Aronia (Aronia melanocarpa)

아로니아로 제조한 와인의 항산화 활성

  • Hyeock-Soon Jang (Dept. of Food Science & Technology, Korea National University of Transportation) ;
  • Nan-Hee Lee (Dept. of Medi-Food HMR Industry, Daegu Hanny University) ;
  • Ung-Kyu Choi (Dept. of Food Science & Technology, Korea National University of Transportation)
  • 장혁순 (한국교통대학교 식품공학과) ;
  • 이난희 (대구한의대학교 메디푸드HMR산업학과 ) ;
  • 최웅규 (한국교통대학교 식품공학과 )
  • Received : 2023.08.14
  • Accepted : 2023.11.03
  • Published : 2023.12.31
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Abstract

This study investigated the antioxidant activities of wine made with aronia (Aronia melanocarpa). The ethanol concentration of the aronia wine was increased up to 7.8±0.1% on the 8th day of fermentation. Compared to other types of wine, the total amount of organic acids was highest in raspberry wine, followed by grape wine, arona wine, and aronia juice. Because, acetic, oxalic, and succinic acids were not detected in the aronia juice, but were detected in the aronia wine, it was determined that they were produced during alcohol fermentation. The polyphenol content in the aronia juice and wine was higher than in the grape wine and raspberry wine and was twice as much in the aroni wine than in the aronia juice. The flavonoid content in aronia juice and wine was higher than in commercial grape wine and raspberry wine. The DPPH radical scavenging ability was higher than 50% in the aronia wine and juice samples. ABTS radical scavenging activity was higher in aronia juice and wine than in raspberry wine and grape wine. The results of this study suggest that the development of wine with high antioxidant activity is possible if wine is made with aronia.

Keywords

References

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