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

Abstract

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.

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