Optimization of fermentation process and quality properties of wild grape wine

Abstract

Wild grapes contain various organic acids, vitamins, and inorganic salts compared to other various fruits. Their anthocyanin compounds are also known to have excellent effects in preventing cancers and heart diseases. Wild grapes are supposed to be a superior material for wine fermentation. This study was performed for searching optimum conditions for producing wild grape wines to improve their quality and taste. Four wild strains were isolated from Muscat Bailey A, 'Kyoho' grapevine, and wild grapes. For wild grape wine production, an optimum initial sugar concentration was 24°Brix and an optimum temperature was 24°C. Sensory characteristics of the wild grape wine were evaluated for incense, sour taste, astringency, and sweet taste. Quality properties of the wild grape wine produced under the optimized fermentation conditions were analyzed. Total sugar, polyphenol contents, and acidity of the wild grape wine were 50.00 mg/mL, 25.30 mg/mL, and 0.95%, showing higher value than those of commercial grape wines. Amino acids, tannins, alcohol contents, and PH were 1.80 mg/mL, 1.88 mg/mL, 12%, and 3.59, respectively. The optimum fermentation conditions can be used to improve quality of the wild grape wine.