Qualitative Properties of Wild Grape Wine having Different Aging Periods

숙성기간에 따른 머루와인의 품질적 특성

  • Kang, Byung-Tae (Dept. of Hotel Culinary Art & Baking Technology, Gimcheon College) ;
  • Yoon, Ok-Hyun (Dept. of Food & Nutrition, Gimcheon College) ;
  • Lee, Jae-Woo (Dept. of Food & Nutrition, Gimcheon College) ;
  • Kim, Soon-Hee (Dept. of Hotel Culinary Art & Baking Technology, Gimcheon College)
  • Published : 2009.12.31


Qualitative properties- polyphenol compounds(total phenolics, anthocyanin, flavonoids, tannins), color parameters and antioxidant activities- of wild grape wine having different aging periods were studied. The contents of total phenolics and anthocyanin decreased significantly in accordance with aging terms(p<0.05). The total phenolics and anthocyanin of the oldest wine(WG3) represented only 43% and 45% of it's related compound in the wine aged for one year(WG1), respectively. The contents and the degree of polymerization of tannins, including condensed tannins, also decreased but not showed statistically significant. However, The contents of flavonoids of the 2 year old wine(WG2) decreased significantly related to that of WG1, remaining, then, almost constant at that levels during aging. The L* values, b(yellow) values and the hue (hab) values were increased in long aged wines(WG2, WG3), while the intensity of color(CI) and, the a(red) parameter value decreased. The antiradical activity of wild grape wines was shown to be high(87 EDA%) in WG1. The corresponding coefficient of tannin concentrations with antiradical activity($r^2$=0.9189) suggests that the tannin content may be strongly related to the antioxidant properties of wild grape wines.


  1. Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 181:1199-1200 https://doi.org/10.1038/1811199a0
  2. Girard B, Mazza G. 1998. Functional grape and citrus products. In Functional Foods: Biochemical and Processing Aspects. pp139-191. Technomic Publishing Co. Inc. Lancaster. PA
  3. Kim SK. 2008. Optimal condition for deacidification fermentation of wild grape wine by mixed culture. J Korean Soc Appl Biol Chem 51:17-23
  4. Mazza G, Miniati E. 1993. In Anthocyanins in Fruits, Vegetables and Grains. pp149-199. CRC Press. Boca Raton
  5. Miller GL. 1959. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal Chem 31:426-428 https://doi.org/10.1021/ac60147a030
  6. Soleas GJ, Tomlinson G, Diamandis EP, Goldberg DM. 1997. Relative contributions of polyphenolic constituents to the antioxidant status of wines: Development of a predictive model. J Agric Food Chem 45:3995-4003 https://doi.org/10.1021/jf9702959
  7. Zhishen J, Mengcheng T, Jianming W. 1999. The determiation of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem 64:555-559 https://doi.org/10.1016/S0308-8146(98)00102-2
  8. 윤옥현, 강병태, 이재우, 한만덕, 최영훈. 2005. 자두주 생성균 주 사카로마이세스속 케이씨에스 7 및 이를 이용한 자두주의 제조방법. 특허 제0483228호
  9. Jiangsu New Medical College. 1977. Dictionary of Chinese Traditional Medicine(Vol 2). pp2315 Shanghai
  10. Simonetti P, Pietta P, Testolin G. 1997. Polyphenol content and total antioxidant potential of selected Italian wines. J Agric Food Chem 45:1152-1155 https://doi.org/10.1021/jf960705d
  11. Hwang JK, Ahn SY. 1975. Studies on the anthocyanins in wild vines. J Korean Agric Chem Soc 18:183-193
  12. Vidal S, Francis L, Noble A, Kwiatkowski M, Cheynier V. 2004. Taste and mouth-feel properties of different types of tanninlike polyphenolic compounds and anthocyanins in wine. Anal Chim Acta 513:57-65 https://doi.org/10.1016/j.aca.2003.10.017
  13. Ribereau-Gayon P, Stonestreet E. 1965. Determination of anthocyanins in red wine. Bull Soc Chim 9:2649-2652
  14. Santos-Buelga C, Scalbert A. 2000. Proanthocyanidins and tanninlike compounds-Nature, occurrence, dietary intake and effects on nutrition and health. J Sci Food Agric 80:1094-1117 https://doi.org/10.1002/(SICI)1097-0010(20000515)80:7<1094::AID-JSFA569>3.0.CO;2-1
  15. Singleton V, Rossi JA Jr. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 16:144-158
  16. Ribereau-Gayon P, Glories Y, Maujean A, Dubourdieu D. 2000. Handbook of Enology(2nd) Vol.2. pp.177. John Wiley & Sons Ltd. England
  17. Arnous A, Makris DP, Kefalas P. 2001. Effect of principal polyphenolic components in relation to antioxidant characteristics of aged red wines. J Agric Food Chem 49:5736-5742 https://doi.org/10.1021/jf010827s
  18. Choi SY, Cho HS, Kim HJ, Ryu CH, Lee JO, Sung NJ. 2006. Physiochemical analysis and antioxidative effects of wild grape(Vitis coignetiea) juice and its wine. Korean J Food & Nutr 19:311-317
  19. He J, Santos-Buelga C, Silva AM, Mateus N, de Freitas V. 2006. Isolation and structural characterization of new anthocyaninderived yellow pigments in aged red wine. J Agric Food Chem 54:9598-9603 https://doi.org/10.1021/jf062325q
  20. Kim SK. 1996. Deacidification of new wild grape wine. Korean J Food & Nutr 9:265-270
  21. Ribereau-Gayon P, Stonestreet E. 1966. Dosage des tanins du vin rouge et determination de leur structure. Chim Anal 48:188-196
  22. Drinkine J, Lopes P, Kennedy JA, Teissedre P, Saucier C. 2007. Ethylidene-bridged flavan-3-ols in red wine and correlation with wine age. J Agri Food Chem 55:6292-6299 https://doi.org/10.1021/jf070038w
  23. Boido E, Alcalde-Eon C, Carrau F, Dellacassa E, Rivas-Gonzalo C. 2006. Aging effect on the pigment composition and color of Vitis vinifera L. Cv. tannat wines. Contribution of the main pigment families to wine color. J Agric Food Chem 54:6692-6704 https://doi.org/10.1021/jf061240m
  24. Cheynier V, Duenas-Paton M, Salas E, Maury C, Souquet JM, Sami-Manchado P, Fulcrand H. 2006. Structure and properties of wine pigments and tannins. Am J Enol Vitic 57:298-305
  25. Glories Y. 1978. Recherches sur la matiere colorante des vins rouges. These de doctorates sciences, Universite de bordeaux II. France
  26. National Tax Service Technical Insititute. 1999. Alcoholic Beverage Analysis rule. pp.196-197. Sejung Pub. Co. Seoul. Korea
  27. Markakis P. 1982. Stability of anthocyanins in foods. In Anthocyanins as Food Colors. pp163-180. Academic Press Inc. London. UK