Effects of Red Wine on Pre-Hotdogs

Initial progress is reported on understanding what can happen if you add red wine to hot dogs before the hot dogs are fully hot dogs. This study explains:

“Effects of adding red wine on the physicochemical properties and sensory characteristics of uncured frankfurter-type sausage,” Xi Feng [pictured here], Joseph G. Sebranek, Hyun Yong Lee, Dong Uk Ahn, Meat Science, vol. 121, November 2016, pp. 285–291. The authors, at Iowa State University, report:

“The aim of this work was to evaluate the quality and sensory characteristics of RTE frankfurter-type sausage cured with celery juice powder and including red wine…. Results showed that adding 5% red wine increased the a*-value, and the textural resilience, cohesiveness and springiness of the frankfurters, as well as decreased lipid/protein oxidation of the final products. Added wine also introduced new volatiles (alcohol and ester compounds) to the frankfurters…. However, the addition of excess amounts of red wine (10%) to the meat batter decreased the pH of meat batter and accelerated lipid oxidation.”