녹차 화이트 와인의 제조 및 항산화 활성

• 영문명: Manufacture of Green Tea-White Wine and Its Free Radical-Scavenging Activity
• 발행기관: 한국차학회
• 저자명: 조정용(Jeong-Yong Cho) 김남수(Nam-Su Kim) 김선재(Seon-Jae Kim) 마승진(Seung-Jin Ma) 문제학(Jae-Hak Moon) 박근형(Keun-Hyung Park)
• 간행물 정보: 『한국차학회지』제17권 제4호, 75~82쪽, 전체 8쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2011.12.31

영문 초록

Fermentation characteristics and antioxidative activity of white wine prepared with green tea (GTWW) were investigated. GTWW was prepared from green grape juice added green tea. The content of alcohol in GTWW was gradually increased during the fermentation. GTWW showed higher pH and lower total acidity than green tea-free white wine. During the manufacturing of GTWW, L value was not changed, a value decreased, and b value increased. The content of total and individual catechin was not changed in GTWW during manufacturing. Theaflavins were not detected from GTWW. In HPLC analysis of GTWW and its materials, various compounds contained in green tea were detected from GTWW. GTWW showed higher DPPH radical-scavenging activity and total phenolic content than green tea-free white wine and commercial wine. These results indicate that the antioxidant activity and total phenolic content of GTWW would be increased by addition of green tea.

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white wine prepared with green tea catechins theaflavins antioxidative activity fermentation characteristics