ISSN: 0973-7510

E-ISSN: 2581-690X

Open Access

Ji-Hyeong Cho1, Mun-Gyeong Cho1, Sanjeev Kumar Dhungana2, Hye-Ryun Kim2, Dong-Joon Kimand Il-Doo Kim4

1Sangju Persimmon Research Institute, Gyeongsangbuk-do Agricultural Technology Administration, Daegu 37268, Korea.
2School of Applied Biosciences, Kyungpook National University, Daegu 41566, Korea.
3Department of Tourism Management, Yeungnam University College, Daegu 42415, Korea.
4International Institute of Agricultural Research & Development, Kyungpook National University, Daegu 41566, Korea
J Pure Appl Microbiol. 2017;11(4):1647-1653 | © The Author(s). 2017
Received: 10/08/2017 | Accepted: 27/09/2017 | Published: 31/12/2017

Sparkling wine has widely been consumed because of its high added value. Sparkling wine is mainly produced using grape, however different fruits have been studied to ferment the wine. The objective of this study was to determine the quality characteristics and antioxidant potential of sparkling wine produced by using ripe persimmon with three strains of Saccharomyces, that is, S. bayanus, S. carlsbergensis, andS. cerevisiae.Persimmon sparkling wine samples were prepared by fermenting different amounts of persimmon fruit and water. Alcohol content was significantly varied in base wine with different proportion of persimmon fruit and water. Antioxidant potential in term of DPPH radical scavenging potential of the base wine prepared with 4:1 ratio of persimmon and water was significantly high. However, the tannin content of the wine samples was not significantly affected. Sensory characteristics in term of full-body was also significantly high for prepared with 4:1 ratio of persimmon and water. Inoculation method also affected the ethanol content of persimmon sparkling wine. Results of this experiment showed that good quality persimmon sparkling wine could be prepared by fermenting 4:1 ratio of ripe persimmon and water during first fermentation.


Antioxidant potential, Persimmon, Quality characteristics, Sparkling wine.

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© The Author(s) 2017. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.