Quality Characteristics and Antioxidant Potential of Wine Prepared with Peppers

Quality Characteristics and Antioxidant Potential of Wine Prepared with Peppers

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Author(s)

Author(s): Chan-Yong Kim, Kil-Su Jang, Oh-Hun Kwon, Il-Doo Kim

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DOI: 10.18483/ijSci.1807 91 391 5-9 Volume 7 - Oct 2018

Abstract

This study was conducted to investigate the quality characteristics and antioxidant potential of wine prepared with hot pepper. The pepper wine samples were divided into three groups based on the types of peppers used. The three groups were divided into MW (ordinary wine containing no added pepper), GW (green pepper wine prepared with green pepper) and RW (red pepper wine prepared with red pepper) sample. The wine samples prepared from the green and red peppers differed in general compositions (alcohol concentration, pH, titratable acidity and reducing sugar), Hunter's color values, total phenol and flavonoids contents, and sensory characteristics. The alcohol concentrations of GW (12.4% v/v) and RW (12.6% v/v) samples contained more than that of MW (11.6% v/v). The values of GW and RW samples were not significantly different (p<0.05). Titratable acidity (TA) value of pepper wine samples (GW and RW) were significantly low (p<0.05) as compared to MW sample. The lower values of reducing sugar were observed for GW (157.23 mg/L) and RW (160.12 mg/L). GW possessed the highest value for lightness (93.00) and RW for yellowness (39.53). The total phenolic contents of pepper wine (100.31 for GW and 111.23 for RW) were significantly (p<0.05) lower than that of the control (200.31). MW (116.40 mg/L) had the highest flavonoid content, followed by RW (84.53 mg/L) and GW (80.82 mg/L). Flavor values of pepper wine varieties were not significantly different (p<0.05). The overall acceptability of MW and RW wine samples were significantly (p<0.05) higher than that of the GW (3.0).

Keywords

Green Pepper, Red Pepper, Wine, Quality Characteristics, Antioxidant Potential

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International Journal of Sciences is Open Access Journal.
This article is licensed under a Creative Commons Attribution 4.0 International (CC BY 4.0) License.
Author(s) retain the copyrights of this article, though, publication rights are with Alkhaer Publications.

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