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친환경 토마토 농축액을 이용한 토마토 와인과 시중 판매 와인 품질 모니터링 Monitoring of Wine Quality by using Environmentally friendly Tomato Concentrate and Commercial Wines

이슬, 문혜경, 이수원, 문재남, 김동환, 김귀영
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  • URLhttps://db.koreascholar.com/Article/Detail/293942
韓國食生活文化學會誌 (한국식생활문화학회지)
제29권 제3호 (2014.06)
pp.278-285
한국식생활문화학회 (The Korean Society Of Food Culture)
초록

This study investigated the quality characteristics of fermented wines using a selected strain to obtain basic data on sugarfree tomato wine production. Alcohol content of the tomato and commercial wine was 8.2~12.9%, whereas tomato wine showed a relatively low alcohol content of 8.2%. For total phenol content, Chile wine showed the highest value of 162.89 mg/100 g, followed by persimmon wine at 122.33 mg/100 g. Tomato wine showed a relatively high total phenol content of 96.57 mg/100 g. In all sections, xylose was not detected, although there were differences in free sugars depending on each product. Acetic and citric acid contents were highest in tomato wine, and the six kinds of commercial wine and tomato wine showed acetic acid content of 800.6 mg/100 g and citric acid content of 1,064.4 mg/100 g. The total free amino acid content was 100.63 mg/100 g in tomato wine, which was 2~3 times higher compared to that in commercial wine (26.33±52.15 mg/100 g).

저자
  • 이슬(경북대학교 식품외식산업학과) | Seul Lee
  • 문혜경(경북대학교 공동실험실습관) | Hey-Kyung Moon
  • 이수원((주)토리식품) | Su-Won Lee
  • 문재남(경북대학교 식품외식산업학과) | Jae-Nam Moon
  • 김동환(경북대학교 식품외식산업학과) | Dong-Hwan Kim
  • 김귀영(경북대학교 식품외식산업학과) | Gwi-Young Kim Corresponding author