Antioxidant Properties of “Natchez” and “Triple Crown” Blackberries Using Korean Traditional Winemaking Techniques
This research evaluated blackberries grown in Oklahoma and wines produced using a modified traditional Korean technique employing relatively oxygen-permeable earthenware fermentation vessels. The fermentation variables were temperature (21.6°C versus 26.6°C) and yeast inoculation versus wild ferment...
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| Format: | Article |
| Language: | English |
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Wiley
2017-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2017/5468149 |
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| author | Youri Joh Niels Maness William McGlynn |
| author_facet | Youri Joh Niels Maness William McGlynn |
| author_sort | Youri Joh |
| collection | DOAJ |
| description | This research evaluated blackberries grown in Oklahoma and wines produced using a modified traditional Korean technique employing relatively oxygen-permeable earthenware fermentation vessels. The fermentation variables were temperature (21.6°C versus 26.6°C) and yeast inoculation versus wild fermentation. Wild fermented wines had higher total phenolic concentration than yeast fermented wines. Overall, wines had a relatively high concentration of anthocyanin (85–320 mg L−1 malvidin-3-monoglucoside) and antioxidant capacity (9776–37845 µmol Trolox equivalent g−1). “Natchez” berries had a higher anthocyanin concentration than “Triple Crown” berries. Higher fermentation temperature at the start of the winemaking process followed by the use of lower fermentation/storage temperature for aging wine samples maximized phenolic compound extraction/retention. The Korean winemaking technique used in this study produced blackberry wines that were excellent sources of polyphenolic compounds as well as being high in antioxidant capacity as measured by the Oxygen Radical Absorbance Capacity (ORAC) test. |
| format | Article |
| id | doaj-art-e8f6e390e6ca43dfbb692d69918dc8c1 |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-e8f6e390e6ca43dfbb692d69918dc8c12025-02-03T07:24:52ZengWileyInternational Journal of Food Science2356-70152314-57652017-01-01201710.1155/2017/54681495468149Antioxidant Properties of “Natchez” and “Triple Crown” Blackberries Using Korean Traditional Winemaking TechniquesYouri Joh0Niels Maness1William McGlynn2Robert M. Kerr Food & Agricultural Products Center, Oklahoma State University, Stillwater, OK 74078, USADepartment of Horticulture and Landscape Architecture, Oklahoma State University, Stillwater, OK 74078, USARobert M. Kerr Food & Agricultural Products Center, Oklahoma State University, Stillwater, OK 74078, USAThis research evaluated blackberries grown in Oklahoma and wines produced using a modified traditional Korean technique employing relatively oxygen-permeable earthenware fermentation vessels. The fermentation variables were temperature (21.6°C versus 26.6°C) and yeast inoculation versus wild fermentation. Wild fermented wines had higher total phenolic concentration than yeast fermented wines. Overall, wines had a relatively high concentration of anthocyanin (85–320 mg L−1 malvidin-3-monoglucoside) and antioxidant capacity (9776–37845 µmol Trolox equivalent g−1). “Natchez” berries had a higher anthocyanin concentration than “Triple Crown” berries. Higher fermentation temperature at the start of the winemaking process followed by the use of lower fermentation/storage temperature for aging wine samples maximized phenolic compound extraction/retention. The Korean winemaking technique used in this study produced blackberry wines that were excellent sources of polyphenolic compounds as well as being high in antioxidant capacity as measured by the Oxygen Radical Absorbance Capacity (ORAC) test.http://dx.doi.org/10.1155/2017/5468149 |
| spellingShingle | Youri Joh Niels Maness William McGlynn Antioxidant Properties of “Natchez” and “Triple Crown” Blackberries Using Korean Traditional Winemaking Techniques International Journal of Food Science |
| title | Antioxidant Properties of “Natchez” and “Triple Crown” Blackberries Using Korean Traditional Winemaking Techniques |
| title_full | Antioxidant Properties of “Natchez” and “Triple Crown” Blackberries Using Korean Traditional Winemaking Techniques |
| title_fullStr | Antioxidant Properties of “Natchez” and “Triple Crown” Blackberries Using Korean Traditional Winemaking Techniques |
| title_full_unstemmed | Antioxidant Properties of “Natchez” and “Triple Crown” Blackberries Using Korean Traditional Winemaking Techniques |
| title_short | Antioxidant Properties of “Natchez” and “Triple Crown” Blackberries Using Korean Traditional Winemaking Techniques |
| title_sort | antioxidant properties of natchez and triple crown blackberries using korean traditional winemaking techniques |
| url | http://dx.doi.org/10.1155/2017/5468149 |
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