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.

서 론
재료 및 방법
    1. 실험재료 및 시약
    2. 아로니아 와인 제조
    3. 알코올 농도 측정
    4. 유기산 함량 분석
    5. 총 폴리페놀 함량 분석
    6. 총 플라보노이드 함량 측정
    7. DPPH radical 소거 활성 측정
    8. ABTS를 이용한 총 항산화력 측정
    9. 통계처리
결과 및 고찰
    1. 알코올 발효에 따른 Ethanol 함량과 산도 변화
    2. 유기산 함량 비교
    3. 총 polyphenol 함량과 flavonoid 함량 비교
    4. DPPH radical 소거능
    5. ABTS radical 소거활성
요약 및 결론
References

• 장혁순(한국교통대학교 식품공학과 대학원생) | Hyeock-Soon Jang (Graduate School Student, Dept. of Food Science & Technology, Korea National University of Transportation, Jeungpyeong 27909, Korea)
• 이난희(대구한의대학교 메디푸드HMR산업학과 교수) | Nan-Hee Lee (Professor, Dept. of Medi-Food HMR Industry, Daegu Hanny University, Gyeongsan 38578, Korea)
• 최웅규(한국교통대학교 식품공학과 교수) | Ung-Kyu Choi (Professor, Dept. of Food Science & Technology, Korea National University of Transportation, Jeungpyeong 27909, Korea) Corresponding author