Physicochemical Characteristics and Antioxidant Activities of Grape Yakju

Title
Physicochemical Characteristics and Antioxidant Activities of Grape Yakju
Author(s)
곽은정이지연[이지연]
Keywords
RED WINES; PHENOLIC-COMPOUNDS; FLAVANOL CONTENT; WHITE WINES; CAPACITY; COLOR
Issue Date
201102
Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
Citation
FOOD SCIENCE AND BIOTECHNOLOGY, v.20, no.1, pp.175 - 182
Abstract
The physicochemical characteristics and antioxidant activities of grape yakju, a traditional Korean alcoholic beverage, were investigated during the fermentation process. Reducing sugars decreased while total acid content increased throughout fermentation. Alcohol content increased up to 16-20% after the 10(th) day of fermentation. The content of total phenolic compounds and flavonoid in yakju increased with fermentation time. Anthocyanin was found only in yakju made from grapes. 'Muscat Baily A (MBA)' yakju was the most preferred regarding color, flavor, taste, and overall acceptance. Antioxidant activities of grape yakju, except for the 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging activity, increased with fermentation time, with the following in the order of increasing antioxidant activity after fermentation: 'MBA', 'Campbell', 'Kyoho', and control yakju. Antioxidant activities of grape yakju depended on total flavonoid content rather than total phenolic compounds.
URI
http://hdl.handle.net/YU.REPOSITORY/25657http://dx.doi.org/10.1007/s10068-011-0024-7
ISSN
1226-7708
Appears in Collections:
자연자원대학 > 외식산업학과 > Articles
Files in This Item:
There are no files associated with this item.
Export
RIS (EndNote)
XLS (Excel)
XML


qrcode

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

BROWSE