Investigation and Comparison of Physicochemical Characteristics of Non-aged and 4-month Aged Mulberry Wine Prepared from Three Different Wine Making Techniques

Resha Shrestha, Siriwan Panprivech, Kamolnate Kitsawad, Viyada Kunathigan

2020

Abstract

Winemaking techniques and the aging process of wine are important to the quality of wine. This study was investigated and compared the effect of different winemaking practices on physicochemical characteristics among non-aged and 4-month aged of Morus alba Linn (cv. Chiang Mai 60) wines. Hand press juice (HPJ), hand press juice with pulp (HPP) and cold press juice (CPJ) were prepared from fresh mulberry fruit which were fermented using Saccharomyces cerevisiae (Premier rouge) and then bottled and aged for 4 months in the cold room (12±2˚C). The pH, total titratable acidity (TTA), alcohol content, reducing sugar, color measurements, total phenolic content (TPC), total flavonoid content (TFC), antioxidant capacity and total anthocyanin content (TAC) were observed. The results showed significant differences on the chemical parameters (TTA, alcohol content, reducing sugar, TPC, TFC and TAC) among three treatments of mulberry wines without aging. Among all wine making techniques used, HPP and CJP method produced wine that have similar level of TFC, and color intensity which was higher than the wine prepared by HPJ method. The HPJ method resulted in the wine that have significantly lower level of TPC, TAC, and TFC than the other two techniques. In addition, after aged the mulberry wines for 4 months, the wine made with different technique had significantly lower level of TPC, antioxidant capacity, TAC, TFC and color hue than the non-aged mulberry wine made from the same technique.

Paper Citation

in Harvard Style

Shrestha R., Panprivech S., Kitsawad K. and Kunathigan V. (2020). Investigation and Comparison of Physicochemical Characteristics of Non-aged and 4-month Aged Mulberry Wine Prepared from Three Different Wine Making Techniques. In Proceedings of the 6th Food Ingredient Asia Conference - Volume 1: 6th FiAC, ISBN 978-989-758-540-1, pages 79-87. DOI: 10.5220/0010529500003108

in Bibtex Style

@conference{6th fiac20,
author={Resha Shrestha and Siriwan Panprivech and Kamolnate Kitsawad and Viyada Kunathigan},
title={Investigation and Comparison of Physicochemical Characteristics of Non-aged and 4-month Aged Mulberry Wine Prepared from Three Different Wine Making Techniques},
booktitle={Proceedings of the 6th Food Ingredient Asia Conference - Volume 1: 6th FiAC,},
year={2020},
pages={79-87},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0010529500003108},
isbn={978-989-758-540-1},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 6th Food Ingredient Asia Conference - Volume 1: 6th FiAC,
TI - Investigation and Comparison of Physicochemical Characteristics of Non-aged and 4-month Aged Mulberry Wine Prepared from Three Different Wine Making Techniques
SN - 978-989-758-540-1
AU - Shrestha R.
AU - Panprivech S.
AU - Kitsawad K.
AU - Kunathigan V.
PY - 2020
SP - 79
EP - 87
DO - 10.5220/0010529500003108