흑마늘을 이용한 와인의 제조 및 특성 = Preparation and Characterization of Black Garlic Wine

다국어 초록 (Multilingual Abstract)

Wine from fermented black garlic, including many pharmacological components, was manufactured and its characteristics were investigated. The fermented black garlic contained 57.35±0.60% (w/w) moisture, 0.93±0.02%(w/w) crude protein, and 0.57±0.03% (w/w) total carbohydrate. The initial pH, soluble solid and fermentation temperature were measured to be pH 6.0, 25 brix and 25℃, respectively, for manufacturing wine from fermented black garlic. Young black garlic wine was harvested after storage for 3 mon at 10℃. Black garlic wine using France chips was analyzed for flavor compounds. Acetaldehyde, 1-propane, ethyl butylate, 2-methyl-1-propane, 3-methyl-1 butanol were detected as the major flavor compounds. The general composition of the finished black garlic wine was 12.50% of alcohol, 0.78% of acidity, 24.61 mg/mL of total phenol, 2.86 mg/mL of flavonoids and pH 3.57. The color index of the finished black garlic wine was 24.78±0.14 of L value, 2.89±0.53 of a value, and 3.29±0.72 of b value. The sensory evaluation rated the finished black garlic wine 11.9 points out of 20 points.