Antioxidant Activity and Fermentation Characteristics of Traditional Black Rice Wine
흑미 첨가 막걸리의 항산화 및 발효 특성

Ok-Sun Kim, Seong-Soon Park, Jung-Min Sung
2012 Journal of the Korean Society of Food Science and Nutrition  
In this study we examined the antioxidant activity and fermentation characteristics of black rice wine. The antioxidant activity of black rice wine was higher than the control, and DPPH radical scavenging activity showed a correlation with the anthocyanin content of rice wine. The pH remarkably decreased until 3 days of fermentation, and the gradually decreased. The reducing sugar and free sugar content reached a maximum at 1 day of fermentation due to enzyme activity. The amount of organic
more » ... ount of organic acids, especially lactic acid, increased during the fermentation period. Lactic acid bacteria and yeast count increased with time and amount of black rice. The L color value increased during fermentation regardless of treatments, and the a color value increased with ratio of black rice due to anthocyanin. For this reason, color was given a high score in black rice wine. But overall preference was high in rice wine made with less than 20% of black rice.
doi:10.3746/jkfn.2012.41.12.1693 fatcat:uds4a3bo2vc5rhl45mzthuxeym