Effects of red wine supplementation on characteristic modulations during fermentation of green onion kimchi

Abstract

Abstract Green onion (pa) kimchi represents a traditional lactic acid fermented dish originating from Korea. In parallel, red wine stands as a yeast-fermented alcoholic beverage derived from grape juice. This investigation systematically assessed the impact of red wine supplementation on the microbial, antioxidant, and sensory attributes of green onion kimchi throughout a 48-hour fermentation process at 35°C. Notably, the addition of red wine expedited the decrease in pH within the green onion kimchi. Furthermore, a substantially elevated antioxidant activity, total viable count, and lactic acid bacteria (LAB) population were observed during the fermentation of red wine-supplemented green onion kimchi in comparison to its conventional counterpart. Importantly, hedonic sensory acceptance demonstrated no significant disparities between the regular and red wine-supplemented green onion kimchi. The outcomes gleaned from this inquiry suggest that the incorporation of red wine could be contemplated as a means to enhance the health-promoting attributes of green onion kimchi, endowing it with antioxidant and probiotic qualities.