This study examined the effects of the heat condensation manufacturing characteristics of apple wine (AW) and concentrated apple wine (CAW). Of the eighteen strains of yeast provided by the Microbial Institute for Fermentation Industry, the strain of yeast (Saccharomyces cerevisiae SRCM 100522, showing the highest ethanol content) was selected for the production of AWs and CAWs. The soluble solids, reducing sugar content, ethanol content, total phenolic content, and browning intensity (280 nm) of the CAWs were 11.33캛rix, 2.35 mg/mL, 12.70%, 1.63 mg/mL, and 1.52, respectively. These results showed that the CAWs were 2.63, 2.70, 1.99, 2.14, and 2.08 times higher than the AWs, respectively. The major organic acids of AW and CAW were citric acid, malic acid, and succinic acid. The EC50 values of the CAWs for 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and reducing power were 1.70 and 1.65 times higher than the AWs, respectively. These results suggest that CAWs using concentrated apple juice and S. cerevisiae SRCM 100522, may be useful as a premium apple wine with enhanced health functionality.

Keywords: concentrated apple wine, total phenolic content, antioxidant activities, organic acid