Quality Characteristics and Volatile Flavor Components of Aronia Wine

Hyang-Sik Yoon; Jung-Mi Park; Hyejin Park; Jaeho Park; Jongok Jeon; Changwon Jeong; Wonil Choi; Sidong Kim

doi:10.9799/ksfan.2017.30.3.599

Quality Characteristics and Volatile Flavor Components of Aronia Wine

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아로니아 와인의 품질 특성 및 휘발성 향기성분

Type: Academic journal

Author: Hyang-Sik Yoon (충북농업기술원 와인연구소) Jung-Mi Park (충북농업기술원 와인연구소) Hyejin Park (충북농업기술원 와인연구소) Jaeho Park (충북농업기술원 와인연구소) Jongok Jeon (충북농업기술원 와인연구소) Changwon Jeong (충북농업기술원 와인연구소) Wonil Choi (충북농업기술원 와인연구소) Sidong Kim (충북농업기술원 와인연구소)

Journal: 한국식품영양학회 한국식품영양학회지 한국식품영양학회지 제30권 제3호 KCI Accredited Journals

Published: 2017.6

Pages: 599 - 608 (10page)

DOI: 10.9799/ksfan.2017.30.3.599

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Quality Characteristics and Volatile Flavor Components of Aronia Wine

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This study investigated the quality characteristics and volatile flavor components of aronia wine (Aronia melanocarpa (0~100%)). After 12 days of fermentation, the alcohol contents of aronia wines ranged between 9.0~12.0%. The pH level and total acidity of aronia wines were 3.20~3.68 and 0.57~0.76 g/100 mL, respectively. The organic acid analysis of wine containing 100% aronia, revealed malic acid content at 3.70 mg/mL, followed by tartaric acid, lactic acid, and citric acid. As the aronia content increased, both the total polyphenol content and the antioxidant activity (the DPPH radical scavenging activity) also significantly increased. The total polyphenol content was the highest in the wine with 100% aronia (461.33 mg%), and the antioxidant activity showed the highest values in the wine with 100% aronia (91.91%). Volatile flavor component analysis of aronia wines identified 8 alcohols, 12 esters, 4 ketones, and 7 other compounds. In the sensory evaluation, the color, flavor, and taste of wine with 20% aronia showed higher values than other aronia wines. Based on the results of the present study, we suggest that 20% aronia is most beneficial in improving the quality as well as sensory characteristics of the wine.

#Aronia #black chokeberry #Campbell Early #wine #volatile flavor components

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References (38)

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