This study evaluated the quality characteristics and antioxidant activities of salad dressings prepared with wild grape powder (1%, 2%, 3%, and 5%) during storage at 5°C for 4 weeks as well as sensory evaluation. The viscosity and pH decreased with increasing amounts of wild grape powder as well as increasing storage time. Moisture contents significantly decreased with increasing amounts of wild grape powder. The water activity of the control was higher than other samples at 0.924 Aw. The

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... s with wild grape powder showed lower water activities than the control at 0.902∼0.912 Aw after 4 weeks. For color, lightness and yellowness significantly decreased with increasing amounts of wild grape powder, whereas redness increased. Antioxidant activity, total polyphenol content, DPPH radical scavenging activity, and ABTS radical scavenging activity significantly increased with increasing amounts of wild grape powder but decreased with increasing storage time. In the sensory evaluation, the color preference was highest in the control. Flavor and texture preference were highest in the 2% sample. For overall acceptability, the 1% sample scored 5.71, which was highest among the samples. Based on the above study results, the optimum level of wild grape powder for production of salad dressing is 2%.