Quality Characteristics and Antioxidant Potential of Wine Prepared with Peppers

Chan-Yong Kim, Kil-Su Jang, Oh-Hun Kwon and Il-Doo Kim

International Journal of Sciences, 2018, vol. 7, issue 10, 5-9

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

Keywords: Green Pepper; Red Pepper; Wine; Quality Characteristics; Antioxidant Potential (search for similar items in EconPapers)
Date: 2018
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DOI: 10.18483/ijSci.1807

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