Evaluation of physicochemical properties and fermenting qualities of apple wines added with medicinal herbs
To evaluate the possibility for development of apple wine containing medicinal herbs, we have prepared ‘Fuji’ apple ( Malus domestica ) wines containing pine ( Pinus densiflora Siebold et Zuccarini) needle and hwanggi (Radix Astragali)/mistletoe ( Viscum album ). Normal apple wine was fermented rapi...
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Published in | Food science and biotechnology Vol. 22; no. 4; pp. 1039 - 1046 |
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Main Authors | , , , , , , |
Format | Journal Article |
Language | English |
Published |
Dordrecht
Springer Netherlands
01.08.2013
한국식품과학회 |
Subjects | |
Online Access | Get full text |
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Summary: | To evaluate the possibility for development of apple wine containing medicinal herbs, we have prepared ‘Fuji’ apple (
Malus domestica
) wines containing pine (
Pinus densiflora
Siebold et Zuccarini) needle and
hwanggi
(Radix Astragali)/mistletoe (
Viscum album
). Normal apple wine was fermented rapidly, but after 40 days fermentation/maturation, the final ethanol content, pH, total acidity, and contents of sugar/organic acid showed similar levels in 3 kinds of apple wines. In other hands, the total phenols content, antocyanins content, and brightness were higher in apple-pine wine and apple-herb wine than in normal apple wine. Apple-herb wine had higher values in total phenol contents, brightness, free amino acid contents, and quenching activity for ABTS free radicals than normal apple wine, and had similar sensory evaluation values with normal apple wine. Taken together, it is supposed that
hwanggi
and mistletoe might provide functional components to normal apple wine and might be applied to development of functional apple wines. |
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Bibliography: | ObjectType-Article-2 SourceType-Scholarly Journals-1 ObjectType-Feature-1 content type line 23 G704-000139.2013.22.4.012 |
ISSN: | 1226-7708 2092-6456 |
DOI: | 10.1007/s10068-013-0181-y |