Development of citrus wine with green tea
Jung Hyun Kim 1, Min Young Kim 2,3,*
1. Department of Tourism and Food Service Cuisine, Cheju Tourism College, Jeju 695-900, Republic of Korea
2. Laboratory of Pharmacology and Toxicology, Faculty of Biotechnology, College of Applied Life Science and
3. Subtropical Horticulture Research Institute, Jeju National University, Jeju 690-756, Republic of Korea
Abstract: Citrus and green tea are dominant sources of phenolic compounds contributed to improving human health. This study evaluated the potential for the development of wine using citrus and green tea as a raw material. The ethanol concentration of citrus wine with/without green tea was 13.4–15% W/V after fermention for 16 days at 20ºC. The contents of total sugar, free sugar (fructose and glucose) and organic acids (fumaric acid and malonic acid) were slightly decreased in citrus wine after addition with green tea, while purine alkaloids and catechins were increased.
[Jung Hyun Kim, Min Young Kim. Development of citrus wine with green tea. Life Sci J 2013;10(1):1176-1180] (ISSN: 1097-8135). http://www.lifesciencesite.com. 181