지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국미생물생명공학회 Journal of Microbiology and Biotechnology Journal of Microbiology and Biotechnology 제27권 제9호
- 발행연도
- 2017.1
- 수록면
- 1,602 - 1,608 (7page)
이용수
초록· 키워드
오류제보하기
White rose petal extract (WRE) contains large amounts of phenolic compounds and is considered edible. In this study, red and white wines were prepared by the addition of WRE (0.10% or 0.25% (w/v)), followed by fermentation at 25°C for 15 days. The fermentation profiles, colors, sensory test results, and antioxidant activities of the wines were compared. As reported herein, the fermentation profiles of the pH, CO2 production rate, and final ethanol concentration were not affected by the addition of WRE, but a slow consumption rate of sugar was observed in 0.25% WRE-added wine. In contrast, the total polyphenol concentrations in WRE-added wines increased significantly (p < 0.05) in a dose-dependent manner, resulting in appreciable enhancement of the antioxidant activities of the wines. Chromaticity tests showed slight changes in the redness and yellowness, but sensory tests showed that the overall flavor qualities of the WRE-added wines were acceptable to the panels. This study demonstrates that addition of WRE to wine confers beneficial health effects and this treatment results in better outcome in white wine.
목차
등록된 정보가 없습니다.
참고문헌 (24)
참고문헌 신청
Shafeia MN / 2003 / Antitussive effect of Rosa damascena in guinea pigs / Iran. J. Pharm. Res 2:231~234
Ulusoy S / 2009 / Tocopherol, carotene, phenolic contents and antibacterial properties of rose essential oil, hydrosol and absolute / Curr. Microbiol 59:554~558
최재권 / 2015 / Extraction Conditions for Phenolic Compounds with Antioxidant Activities from White Rose Petals / Journal of Applied Biological Chemistry 58(2):117~124
최은경 / 2015 / Extraction conditions of white rose petals for the inhibition of enzymes related to skin aging / Laboratory Animal Research 31(3):148~152
Vinokur Y / 2006 / Rose petal tea as an antioxidant-rich beverage: cultivar effects / J. Food Sci 71:42~47
Ulusoy S / 2009 / Tocopherol, carotene, phenolic contents and antibacterial properties of rose essential oil, hydrosol and absolute / Curr. Microbiol 59:554~558
최재권 / 2015 / Extraction Conditions for Phenolic Compounds with Antioxidant Activities from White Rose Petals / Journal of Applied Biological Chemistry 58(2):117~124
최은경 / 2015 / Extraction conditions of white rose petals for the inhibition of enzymes related to skin aging / Laboratory Animal Research 31(3):148~152
Vinokur Y / 2006 / Rose petal tea as an antioxidant-rich beverage: cultivar effects / J. Food Sci 71:42~47
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
복숭아 품종에 따른 복숭아와인의 이화학적 및 향미 특성
동아시아식생활학회지
2023 .12
-
토종효모를 이용한 복분자 발효주의 바이오제닉아민 함량 및 향기성분 분석
한국식품조리과학회지
2015 .01
-
시판 효모의 종류를 달리하여 제조한 ‘청향’ 와인의 품질 특성
동아시아식생활학회지
2016 .12
-
Characterization of Microbial Communities in Chinese Rice Wine Collected at Yichang City and Suzhou City in China
Journal of Microbiology and Biotechnology
2017 .01
-
와인 제조를 위한 포도 품종별 품질 특성
동아시아식생활학회지
2020 .02
-
야생 효모 Saccharomyces cerevisiae Y28을 이용하여 제조한 참다래-대봉감 혼합과실주의 이화학적 특성 및 향기성분
미생물학회지
2016 .03
-
건대추 열수추출물을 이용한 대추와인 발효중의 이화학 및 항산화적 특성 변화
생명과학회지
2016 .11
-
Analysis of active compounds in traditional wine and by-products using Ultra Performance Liquid Chromatography(UPLC)
한국분석과학회 학술대회
2020 .11
-
Physiological Activities of Two Wine Yeasts, Pichia Species Isolated from Crushed Grapes
한국미생물학회 학술대회논문집
2016 .04
-
Integrated Genomics and Phenotype Microarray Analysis of Saccharomyces cerevisiae Industrial Strains for Rice Wine Fermentation and Recombinant Protein Production
한국미생물학회 학술대회논문집
2022 .10
-
Effects of the Mixed Fermentation of Torulaspora delbrueckii and Saccharomyces cerevisiae on the Non-Volatile and Volatile Compounds and the Antioxidant Activity in Golden Dried Longan Wine
한국미생물·생명공학회지
2020 .01
-
국내 육성 품종 ‘청향’ 포도의 숙도별 양조 적성 연구
동아시아식생활학회지
2016 .10
-
Effective Sample Preparation of Polyphenols in Wine using Deep Eutectic Solvent-based Dispersive Liquid-Liquid Microextraction
한국분석과학회 학술대회
2019 .11
-
Effective Sample Preparation of Polyphenols in Wine using Deep Eutectic Solvent-based Dispersive Liquid-Liquid Microextraction
한국분석과학회 학술대회
2019 .11
-
Screening of Biogenic Amine Non-producing Saccharomyces cerevisiae and Its Characterization for Manufacturing Berries Wine
한국미생물학회 학술대회논문집
2019 .04
-
Determination of Polyphenols in Wine using Deep Eutectic Solvent-based Dispersive Liquid-Liquid Microextraction HPLC-UV
한국분석과학회 학술대회
2019 .05
-
Characterization of anthocyanin in red wine using asymmetrical flow field-flow fractionation(AsFIFFF) and HPLC
한국분석과학회 학술대회
2018 .11
-
국내 전통주 주박의 이용과 유용생리활성
생명과학회지
2015 .09
-
Analysis of Dibenzocyclooctadiene Lignans in Omija Wine and Cheong by Liquid Chromatography-Tandem Mass Spectrometry
Mass Spectrometry Letters
2020 .06
이 논문의 저자 정보
최근 본 자료
댓글(0)
0