Manufacturing and physicochemical properties of wine using hardy kiwi fruit (Actinidia arguta)

Kyung Lok Park, Sung Wook Hong, Young Joon Kim, Soo Jae Kim, Kun Sub Chung

Research output: Contribution to journalArticle

5 Citations (Scopus)

Abstract

For the development of hardy kiwi wine, we arranged for the post-maturity of hardy kiwi fruit, treated them with calcium carbonate and a pectinase enzyme complex, investigated the resulting physicochemical properties and conducted a sensory evaluation. The period determined for creating post-maturity in the hardy kiwi fruit was determined as 5 days storage at room temperature following maturity. During this time the yield of fruit juice was increased from 22.1% to 53.5% using 0.1% (v/v) cytolase PCL5 for 2 h at room temperature. 0.1% (w/v) calcium carbonate was also added during the process of aging, for the reduction of the sour taste. The fermentation trial of the hardy kiwi wine was prepared using water (25% or 50%), sugar (24°brix), 0.1% (w/v) CaCO3, 0.1% (v/v) cytolase PCL5, K2S2O5 (200 ppm), and yeast (1.5 × 107 cell/ml). Fermentation then occurred for 2 weeks at 20°C. The pH value, total acidity, alcohol, and reducing sugar content of the resulting hardy kiwi wines of 25% (v/w) and 50% (v/w) water, were in a range of pH 3.4-3.7, 1.12-1.21%, 14.3-14.4%, and 15-16 g/l, respectively. Citric acid and fructose constituted the major organic acids and the free sugar of the 25% and 50% hardy kiwi wine, respectively. Volatile flavor components, including 10 kinds of esters, 8 kinds of alcohols, 5 kinds of acids, 3 kinds of others and aldehydes, were determined by GC analysis. The results of sensory evaluation demonstrated that 50% hardy kiwi wine is more palatable than 25% hardy kiwi wine.

Original languageEnglish
Pages (from-to)327-334
Number of pages8
JournalKorean Journal of Microbiology and Biotechnology
Volume41
Issue number3
DOIs
Publication statusPublished - 2013 Jan 1

Fingerprint

Actinidia
Wine
Fruit
Calcium Carbonate
Fermentation
Sugar Alcohols
Polygalacturonase
Sugar Acids
Temperature
Water
Fructose
Aldehydes
Citric Acid
Esters
Yeasts
Alcohols
Acids
Enzymes

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Microbiology
  • Applied Microbiology and Biotechnology

Cite this

Park, Kyung Lok ; Hong, Sung Wook ; Kim, Young Joon ; Kim, Soo Jae ; Chung, Kun Sub. / Manufacturing and physicochemical properties of wine using hardy kiwi fruit (Actinidia arguta). In: Korean Journal of Microbiology and Biotechnology. 2013 ; Vol. 41, No. 3. pp. 327-334.
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abstract = "For the development of hardy kiwi wine, we arranged for the post-maturity of hardy kiwi fruit, treated them with calcium carbonate and a pectinase enzyme complex, investigated the resulting physicochemical properties and conducted a sensory evaluation. The period determined for creating post-maturity in the hardy kiwi fruit was determined as 5 days storage at room temperature following maturity. During this time the yield of fruit juice was increased from 22.1{\%} to 53.5{\%} using 0.1{\%} (v/v) cytolase PCL5 for 2 h at room temperature. 0.1{\%} (w/v) calcium carbonate was also added during the process of aging, for the reduction of the sour taste. The fermentation trial of the hardy kiwi wine was prepared using water (25{\%} or 50{\%}), sugar (24°brix), 0.1{\%} (w/v) CaCO3, 0.1{\%} (v/v) cytolase PCL5, K2S2O5 (200 ppm), and yeast (1.5 × 107 cell/ml). Fermentation then occurred for 2 weeks at 20°C. The pH value, total acidity, alcohol, and reducing sugar content of the resulting hardy kiwi wines of 25{\%} (v/w) and 50{\%} (v/w) water, were in a range of pH 3.4-3.7, 1.12-1.21{\%}, 14.3-14.4{\%}, and 15-16 g/l, respectively. Citric acid and fructose constituted the major organic acids and the free sugar of the 25{\%} and 50{\%} hardy kiwi wine, respectively. Volatile flavor components, including 10 kinds of esters, 8 kinds of alcohols, 5 kinds of acids, 3 kinds of others and aldehydes, were determined by GC analysis. The results of sensory evaluation demonstrated that 50{\%} hardy kiwi wine is more palatable than 25{\%} hardy kiwi wine.",
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Manufacturing and physicochemical properties of wine using hardy kiwi fruit (Actinidia arguta). / Park, Kyung Lok; Hong, Sung Wook; Kim, Young Joon; Kim, Soo Jae; Chung, Kun Sub.

In: Korean Journal of Microbiology and Biotechnology, Vol. 41, No. 3, 01.01.2013, p. 327-334.

Research output: Contribution to journalArticle

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