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구연산 및 효소 불활성화 처리가 오디술의 C3G 안정성과 항산화능에 미치는 영향
김현복 ( Hyun Bok Kim ),김정봉 ( Jung Bong Kim ),구희연 ( Hui Yeon Koo ),서영식 ( Young Seek Seok ),서상덕 ( Sang Deok Seo ),김선림 ( Sun Lim Kim ),성규병 ( Gyoo Byung Sung ) 한국잠사학회 2013 한국잠사곤충학회지 Vol.51 No.1
To promote the consumption of mulberry fruit, we manufactured mulberry fruit wine with ``simheung`` by different processing methods and analyzed cyanidin-3-glucoside(C3G) stability and antioxidant capacity. In the processing of mulberry fruit alcoholic drink, 3 minutes blanching using microwave inhibited the C3G destruction by maintaining the antioxidant capacity and inactivation of enzymes related to pigment`s stability. And freeze-dried mulberry fruit was the highest C3G pigment content and antioxidant capacity. Nevertheless, this is not recommended because the economic burden of the cost of freeze-drying. In conclusion, when processing mulberry fruit wine, the addition of citric acid and the enzyme`s inactivation treatment were considered more effective than storage containers (transparent glass, brown glass bottles, aluminum foil, green glass, translucent glass bottles).