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Evaluation of physicochemical properties and fermenting qualities of apple wines added with medicinal herbs

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Abstract

To evaluate the possibility for development of apple wine containing medicinal herbs, we have prepared ‘Fuji’ apple (Malus domestica) wines containing pine (Pinus densiflora Siebold et Zuccarini) needle and hwanggi (Radix Astragali)/mistletoe (Viscum album). Normal apple wine was fermented rapidly, but after 40 days fermentation/maturation, the final ethanol content, pH, total acidity, and contents of sugar/organic acid showed similar levels in 3 kinds of apple wines. In other hands, the total phenols content, antocyanins content, and brightness were higher in apple-pine wine and apple-herb wine than in normal apple wine. Apple-herb wine had higher values in total phenol contents, brightness, free amino acid contents, and quenching activity for ABTS free radicals than normal apple wine, and had similar sensory evaluation values with normal apple wine. Taken together, it is supposed that hwanggi and mistletoe might provide functional components to normal apple wine and might be applied to development of functional apple wines.

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Authors and Affiliations

  1. Department of Food and Nutrition, Kangwon National University, Samcheok, Gangwon, 245-905, Korea

    Woo-Cheul Han, Seol-Hee Ji & Ki-Hyo Jang

  2. Department of Food and Nutrition, Kongju National University, Yesan, Chungnam, 340-702, Korea

    Je-Hyuk Lee

  3. Seoraksan Fermentation Farming Association Corporation, Inje, Gangwon, 252-827, Korea

    Tae Ho Kang

  4. Natural Product Research Center, Korea Institute of Science and Technology Gangneung, Gangneung, Gangwon, 210-340, Korea

    Byung Hun Um

  5. Department of Herbal Medicine Resource, Kangwon National University, Samcheok, Gangwon, 245-905, Korea

    Eun-Hwa Sohn

Authors
  1. Je-Hyuk Lee
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  2. Tae Ho Kang
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  3. Byung Hun Um
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  4. Eun-Hwa Sohn
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  5. Woo-Cheul Han
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  6. Seol-Hee Ji
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  7. Ki-Hyo Jang
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Correspondence to Ki-Hyo Jang.

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Lee, JH., Kang, T.H., Um, B.H. et al. Evaluation of physicochemical properties and fermenting qualities of apple wines added with medicinal herbs. Food Sci Biotechnol 22, 1039–1046 (2013). https://doi.org/10.1007/s10068-013-0181-y

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  • DOI: https://doi.org/10.1007/s10068-013-0181-y

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