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Food science and biotechnology v.20 no.1, 2011년, pp.175 - 182   SCIE SCOPUS 피인용횟수: 1
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Physicochemical Characteristics and Antioxidant Activities of Grape Yakju

Lee, Ji-Yeon    (Department of Food Science and Technology, Yeungnam University   ); Kwak, Eun-Jung    (Department of Food Science and Technology, Yeungnam University  );
  • 초록

    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.


  • 주제어

    yakju .   grape .   fermentation .   physicochemical characteristics .   antioxidant activity.  

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    1. 2014. "" Nutrition research and practice, 8(6): 705~712     

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