Changes in Color Parameters during Fermentation and Storage of Red Wine Using Thai Roselle under Different pHs and SO2 Concentrations.

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概要

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• A red wine was made from must consisting of dried roselle calyces, water, yeast extract, sugar, and NH<SUB>4</SUB>H<SUB>2</SUB>PO<SUB>4</SUB>. The pHs of wine samples were adjusted to various values within the range 2.5 to 4.0, or SO<SUB>2</SUB> was added prior to yeast addition to give concentrations ranging from 0 to 250 mg/<I>l</I>, and the wines were stored at 25°C. After storage for 35 months, the pH of each wine was regularized, and the wines were then analyzed to determine their general composition and various red color parameters. There was little difference in general composition among the wines stored under different pHs and containing various concentrations of SO<SUB>2</SUB>. There were, however, appreciable differences in color density, color hue, and polymeric pigment color, but little difference in the wine color measured at wine pH and at pH 0.25, among the wines stored under different pHs. On the other hand, there were noticeable differences in all the above color parameters, except for color hue, among the wines stored under various SO<SUB>2</SUB> concentrations. Wine color and anthocyanin color were more stable in wines stored at lower pHs or at lower concentrations of SO<SUB>2</SUB>, whereas the degree of contribution of polymeric pigment to wine color (at pH<0.5) increased with increasing storage pH and was lowest in the wines to which 100 or 150 mg SO<SUB>2</SUB>/<I>l</I> was added. Sensory analysis indicated that the addition of SO<SUB>2</SUB> at 100 mg/<I>l</I> when bottling imparted the best overall quality to the roselle wines stored under the various conditions tested.

• 社団法人 日本食品科学工学会の論文

著者

• Seki Tatsuji

  International Center For Biotechnology Osaka University

• Yajima Mizuo

  Asama Chemical Co. Ltd.

• Yokotsuka Koki

  The Institute Of Ecology And Viticulture Yamanashi University

• Matthews Mark

  Department Of Viticulture And Enology University Of California

• SEKI Tatsuji

  International Center of Cooperative Research in Biotechnology, Osaka University

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