Table 2. Hunter’s color values of MBA wines added with different types of the preprocessed aronia during alcohol fermentation
Sample1) | Day 0 | Day 1 | Day 2 | Day 3 | Day 4 | Day 5 | Day 6 | Day 7 |
L* | Control | 49.81±0.182)a3) | 25.31±0.10b | 25.25±0.04a | 25.26±0.09b | 25.86±0.09b | 26.60±0.05b | 27.05±0.03b | 28.89±0.11b |
A | 22.13±0.10d | 20.61±0.05d | 21.12±0.04c | 21.71±0.03d | 21.09±0.07d | 21.63±0.04d | 22.17±0.02d | 22.89±0.03d |
B | 40.95±0.04b | 25.89±0.01a | 25.66±0.35a | 25.87±0.03a | 26.74±0.17a | 28.27±0.06a | 29.46±0.01a | 30.70±0.02a |
C | 30.56±0.11c | 24.93±0.03c | 24.63±0.03b | 24.38±0.04c | 24.62±0.04c | 25.96±0.03c | 26.84±0.01c | 28.02±0.04c |
a* | Control | 14.12±0.17d | 25.54±0.14a | 24.26±0.07b | 25.99±0.09b | 29.05±0.09b | 30.44±0.03b | 30.53±0.02b | 31.41±0.09a |
A | 18.29±0.23c | 12.90±0.02d | 15.47±0.03d | 19.12±0.06d | 18.86±0.04d | 20.30±0.07d | 22.34±0.02d | 23.82±0.13d |
B | 20.83±0.26b | 25.41±0.07b | 25.19±0.10a | 27.40±0.01a | 29.50±0.16a | 31.03±0.14a | 31.49±0.03a | 30.80±0.05b |
C | 32.83±0.22a | 24.49±0.06c | 23.69±0.03c | 25.73±0.04c | 27.38±0.05c | 29.48±0.06c | 30.80±0.01c | 30.47±0.03c |
b* | Control | 0.82±0.09d | 6.17±0.02c | 7.45±0.02b | 8.93±0.05a | 6.75±0.09b | 5.84±0.02d | 5.39±0.01d | 4.53±0.13d |
A | 5.37±0.10b | 3.16±0.02d | 4.39±0.01d | 6.33±0.02d | 5.83±0.02c | 6.26±0.01b | 7.07±0.02a | 7.41±0.09a |
B | 3.85±0.10c | 6.75±0.01b | 8.11±0.03a | 8.38±0.02b | 6.72±0.15b | 5.89±0.02c | 5.48±0.02c | 5.47±0.02c |
C | 9.36±0.08a | 7.61±0.02a | 7.08±0.02c | 7.72±0.03c | 7.05±0.02a | 6.42±0.01a | 6.15±0.01b | 6.60±0.02b |
Control, Muscat Bailey A (MBA); A, MBA+aronia fruit; B, MBA+aronia extract; C, MBA+aronia powder.
The values were expressed as mean±SD (n=3).
Different letters within the same column indicate significant different (p<0.05).