본 연구는 여름철에 집중 생산되는 오디를 이용하여 오디와인을 개발하고자 하였다. 발효 종료시점 오디과즙의 pH는 3.2~3.6, 총산 함량은 0.40~0.53%, 당도는 발효 6일째 로 급격히 감소하였으며 이후에도 지속적으로 감소하여 발효 36일 이후에는 부근에서 더 이상의 당 소모는 없었다. 알콜 함량은 발효 6일째 급격히 증가하여 와 는 4.5%, 는 6.5%, 는 8.0%로 배양온도가 높을수록 증가하여 48일째 10.5~11.5%로 측정

We sought to ferment wine from mulberry (Morus alba) juice. The soluble solid content was on day 6 of fermentation, and gradually fell later; sugar was not further consumed when was attained. Alcohol content rose dramatically on day 6 of fermentation, being 4.5% (v/v) at fermentation temperatures of 16C and 18C, 6.5% (v/v) at 20C, and 8.0% (v/v) at 25C, rising further to 10.5~11.5% (v/v) on day 48, at higher culture temperatures. Citric acid, malic acid, and oxalic acid were present in mulberries. The levels of both citric and oxalic acid fell after fermentation, whereas malic acid concentration increased. All of fructose, glucose, maltose, and sucrose were fermented. Electron-donating ability (EDA) was elevated to over 90% of the control value in mulberry juice diluted to 40% (v/v). SOD-like activities in juice and wine were 80.1% and 72.1% of the control value. Nitrite-scavenging abilities (NSAs) were 86.2% and 85.2% of control in undiluted juice and wine, respectively. Mulberry juice had an activation level higher than that of mulberry wine, but functionality neither rose nor fell after fermentation. Insensory evaluation, the overall wine score was better than average, at 5.00, demonstrating the commercial potential of mulberry wine.

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