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Establishment of Tannin Enhancement Conditions for Development of High Quality Wild Grape Wine

고품질 산머루 와인 제조를 위한 Tannin 강화 조건 확립

  • Park, Mi-Hwa ( Division of Applied Life Science (BK21 program).Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Lee, Jeong-Ok (Division of Applied Life Science (BK21 program).Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kim, Eun-Jung (Division of Applied Life Science (BK21 program).Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kim, Jong-Won (Division of Applied Life Science (BK21 program).Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Lee, Hyo-Hyung (Division of Applied Life Science (BK21 program).Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kim, Hui-Hun (Division of Applied Life Science (BK21 program).Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Lee, Sang-In (Doorae Co., Ltd.) ;
  • Kim, Young-Hun (Division of Applied Life Science (BK21 program).Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Ryu, Chung-Ho (Division of Applied Life Science (BK21 program).Institute of Agriculture and Life Science, Gyeongsang National University)
  • 박미화 (경상대학교 응용생명과학부(BK21 program).농업생명과학연구원) ;
  • 이정옥 (경상대학교 응용생명과학부(BK21 program).농업생명과학연구원) ;
  • 김은정 (경상대학교 응용생명과학부(BK21 program).농업생명과학연구원) ;
  • 김종원 (경상대학교 응용생명과학부(BK21 program).농업생명과학연구원) ;
  • 이효형 (경상대학교 응용생명과학부(BK21 program).농업생명과학연구원) ;
  • 김희훈 (경상대학교 응용생명과학부(BK21 program).농업생명과학연구원) ;
  • 이상인 ((주)두레마을) ;
  • 김영훈 (경상대학교 응용생명과학부(BK21 program).농업생명과학연구원) ;
  • 류충호 (경상대학교 응용생명과학부(BK21 program).농업생명과학연구원)
  • Published : 2008.07.31

Abstract

Wild grapes contain lots of organic acids, vitamins and inorganic salts compared to other fruits. Also, it has known to have excellent effects on preventing cancer and heart disease. Wild grapes are supposed to be superior material for fermentation of wine. Tannin contents of wine, which is an important functional factor in flavor of wine, were enhanced to develop quality of Korean wild grape wine. In this study, we investigated tannin extraction conditions and analyzed quality properties of tannin-enhanced wild grape wine. The most suitable tannin extraction condition for enhancing tannin of wild grape wine was extraction of tannin from green tea using spirits at 4oC. For producing high quality wild grape wine, added concentration and time of tannin extract were 6.5 mg/mL before wild grape wine fermentation. Tannin contents of tannin-enhanced wild grape wine was $7.4{\pm}0.05\;mg/mL$. Quality properties of tannin-enhanced wild grape wine fermented under optimized fermentation conditions were analyzed. pH, acidity and alcohol contents were $3.69{\pm}0.01$, $0.95{\pm}0.01%$ and $12.2{\pm}0.03%$, respectively. Total sugar, tannin, polyphenol and resveratrol contents of tannin-enhanced wild grape wine were $60.00{\pm}1.15\;mg/mL$, $79.50{\pm}0.55\;mg/mL$, $7.40{\pm}0.05\;mg/mL$ and $5.00{\pm}0.11\;mg/mL$, respectively showing significantly higher value than that of commercial wine. Production of high quality wild grape wine is expected with the establishment of optimum fermentation condition and tannin-enhancing process of wild grape wine.

국내산 산머루 와인의 품질을 향상시키기 위하여 와인의 맛을 결정하는 중요한 기능성 인자인 tannin 성분을 강화시키기 위한 조건을 확립하고 tannin이 강화된 산머루 와인의 품질 특성을 조사하였다. 산머루 와인용 tannin을 강화하기 위한 최적 tannin 추출 조건은 녹차를 $40^{\circ}C$에서 주정으로 추출하는 것이 가장 높은 추출율을 나타내었다. 고품질 tannin 강화 산머루 와인 제조를 위한 tannin 첨가 최적 농도는 6.5 mg/mL이며 산머루 와인 발효 전에 첨가하는 것이 효율적으로 생각되어 산머루 와인 제조 시 발효 전 최종 tannin 농도를 6.5 mg/mL로 조절하여 발효하였다. 최적 발효 조건으로 제조된 tannin 강화 산머루 와인의 pH, 산도, 알코올 함량, 총당, polyphenol, tannin 및 resveratrol 함량을 측정하고 수입 와인 3종과 품질 특성을 비교한 결과, tannin 강화 산머루 와인은 pH $3.69{\pm}0.01$, 산도 $0.96{\pm}0.01%$, 알코올 함량 $12.20{\pm}0.01%$, 총당 $60.00{\pm}1.15\;mg/mL$, polyphenol 함량 $79.50{\pm}0.55\;mg/mL$, tannin 함량 $7.40{\pm}0.05\;mg/mL$ 및 resveratrol 함량 $5.00{\pm}0.11\;mg/mL$로 기능성 물질 함량이 매우 높아 품질이 우수하고 단맛, 떫은맛과 산머루 자체의 강한 신맛이 균형을 이룬 산머루 와인으로 평가되었다. 본 연구에서 검색된 조건으로 tannin을 추출하여 산머루 와인의 tannin을 강화함으로써 기존의 산머루 와인에 비해 단맛과 떫은맛이 강화되었으며, 머루 자체의 강한 신맛과 잘 어우러 져 고급 와인의 평가 기준이 되는 단맛, 떫은맛, 신맛이 적절하게 균형을 이룬 고품질의 산머루 와인을 제조할 수 있을 것으로 사료된다.

Keywords

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