کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6399760 | 1330709 | 2011 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Quality properties of wine from Korean kiwifruit new cultivars
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله

چکیده انگلیسی
The 'L' values of wine made from 'Hayward' and 'Monty' were lower and darker than those of wines prepared from other cultivars. Wine made from 'Daeheung' had total phenols of 790Â mg Lâ1, which was the highest among wines, followed by 'Haenam' and 'Golden King'. 'Daeheung' also showed the highest antioxidant activity (22.55Â mM TE Lâ1), while 'Arimold' showed the lowest one (10.91Â mM TE Lâ1). The mean overall acceptability scores among kiwifruit wines ranged between 3.8 and 4.5. The sensory evaluations were higher in 'Golden King', 'Monty', 'Daeheung', 'Arimold', and 'Hayward' than those of 'Haenam', 'Jinmi', and 'Hyangrok'. However, for commercial kiwifruit wine production not only overall sensory acceptance, but also functional properties such as total phenols and antioxidant activity, and fruit cultivation volume should be concerned. Therefore, three of kiwifruit cultivars which are 'Golden King', 'Daeheung', and 'Hayward' had the most desirable characteristics suitable for kiwifruit wine production.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 44, Issue 5, June 2011, Pages 1364-1372
Journal: Food Research International - Volume 44, Issue 5, June 2011, Pages 1364-1372
نویسندگان
Korsak Towantakavanit, Yong Seo Park, Shela Gorinstein,