Abstract
White wine is used for cooking soft meat and white fish meat, while red wine is used for soaking (marinating) to soften hard meat before cooking. It is not fully understood at present how to use these wines properly, and the cooking properties of red and white wines have not so far been fully clarified. In this study, therefore, we try to discover the effects of these wines.
Beef round samples subjected to soaking, boiling, and boiling after soaking in water, white wine and red wine were compared for their weight and maximum compressive force (MCF) of the samples, and for the total phenol content and amount of sediment in the treated liquors. The beef round samples treated in red wine had the highest weight, followed by those treated in white wine, and lastly in water. Conversely, the MCF value for round treated in red wine was the lowest, followed by the white wine, and lastly by water. The MCF value for the inside of beef rounds which had been soaked and then boiled was considerably lower than that for the only-boiled samples. The results of a test on a model approximating to the composition of red wine suggest that the difference in MCF between beef round samples treated with white and red wines might have been caused by polyphenols (seemingly tannin) contained in the red wine. The MCF value for a beef round sample treated with wine containing persimmon astringency (0.003% as tannic acid) was close to that of the sample treated with red wine. Thus, white wine containing persimmon astringency is useful when preparing dishes whose coloration is undesirable.
