Physicochemical characteristics and electric conductivity of various fruit wines

Quality characteristics of Korean commercial apple wine, Moru wine, red wine, white wine, and raspberry wine were compared in this study. The aim of this study is to improve the quality of fruit wines, based on physicochemical characteristics, fermentation quality, correlation between soluble solid and sugar content, and a relationship between electrical conductivity and other analyzed parameters. Though soluble solid content in fruit wines was proportional to sugar content by HPLC, a soluble solid content did not indicate total sugar content fully in fruit wines. Red wine, white wine, and Moru wine had approximately 0.26-5.83, 1.28-1.51, and 0.20-0.50% of high sugar content as compared to other fruit wines, respectively. In addition, Raspberry wine had approximately 13.4-14.2 and 4.24-5.15% of ethanol and sugar content, respectively. Among four kinds of commercial fruit wines, Moru wine had the highest K content, A280, A320, A420, and A520 value, protein content, and electrical conductivity than those of other fruit wines. Electrical conductivity of Moru wine had a similar result, and the electrical conductivity of fruit wines had a linear correlation to chromaticity.