DOI QR코드

DOI QR Code

Muscat Bailey A 품종 포도주의 청징과 여과에 따른 이화학적 특성

Physicochemical Characteristics Based on Fining and Filtering of Muscat Bailey A Grape Wine

  • 방병호 (을지대학교 식품영양학과) ;
  • 백진경 (을지대학교 식품영양학과) ;
  • 이승옥 (건국대학교 생물공학과) ;
  • 정은자 (을지대학교 식품영양학과) ;
  • 이문수 (한국생명공학연구원) ;
  • 이동희 (건국대학교 생물공학과)
  • Bang, Byung-Ho (Department of Food and Nutrition, Eulji University) ;
  • Paik, Jean Kyung (Department of Food and Nutrition, Eulji University) ;
  • Lee, Seung-Wook (Department of Biological Engineering, Konkuk University) ;
  • Jeong, Eun-Ja (Department of Food and Nutrition, Eulji University) ;
  • Rhee, Moon-Soo (Korea Research Institute of Bioscience and Biotechnology) ;
  • Yi, Dong-Heui (Department of Biological Engineering, Konkuk University)
  • 투고 : 2015.07.28
  • 심사 : 2015.09.10
  • 발행 : 2015.11.30

초록

본 연구에서는 국내산 포도 품종을 이용한 'unfined' 혹은 'unfiltered' 포도주의 제조 가능성을 알아보고자 하였다. 경북 영천에서 재배된 Muscat Bailey A 품종을 이용하여 제조하였으며 가당을 하여 $28^{\circ}Brix$로 조절하였다. 알코올 발효 후 정제 과정에 들어가기에 앞서 청징제 첨가와 여과기 사용 여부에 따라 시료 A, B, C로 나누어 청징, 여과, 병 숙성 후의 각 시료별 이화학적 성분을 측정하여 비교 분석하였다. 시료 A는 청징제를 첨가하고 여과기도 사용하였고 시료 B는 청징제만 첨가하고 여과기는 사용하지 않았으며, 시료 C는 청징제도 여과기도 사용하지 않았다. 병 숙성을 마친 후의 각 시료별 총 페놀 함량, intensity, hue, color, 유기산 함량, 휘발성 향기 성분을 측정하여 비교 분석하였다. 총 페놀 함량은 시료 C가 다른 시료들에 비교해 최대 19% 정도 높은 수치를 나타내었고, intensity와 hue, color의 측정 결과는 예상대로 여과 과정을 거친 시료 A가 다른 시료들과 비교하여 가장 선명하고 투명한 색상을 나타냈으나 색의 안정성 면에서는 떨어졌다. 유기산 함량과 휘발성 향기 성분의 측정은 전체적인 결과에서 각 시료별로 차이가 크게 나타나지 않았다. 이는 청징 과정과 여과 과정의 유무에 따른 차이라고 하기보다 다른 요인들에 의해 영향을 받게 된다고 사료된다. 실험 결과 중에서 시료별 큰 차이를 나타내지 않았던 유기산 함량은 발효 중 malo-lactic fermentation 과정이 이루어졌더라면 더욱 좋은 결과를 얻을 수 있었을 것이라 생각되며, 휘발성 향기 성분은 청징 과정이나 여과 과정이 아닌 다른 양조 과정에서의 조건의 변화가 필요할 것으로 보인다.

Since the domestic grape wine industry has been stagnant, the quality of Korean wine must be improved to compete with imported wines. For improving the quality of domestic wine up to 'unfined' or 'unfiltered' wine, this study investigated the possibility of producing 'unfined' or 'unfiltered' wine and their physicochemical characteristics. Muscat Bailey A as a domestic grape was selected to make wine. Prior to refining process after alcohol fermentation, the wine samples were divided into three specimens depending on the treatment of bentonite for clarification and filter (sample A treated with both bentonite and filter, sample B treated with bentonite only, and sample C treated without bentonite and filter). The physicochemical characteristics of each specimen after one week matureness were then investigated. Sample C showed highest values in total phenol and organic acid content among others. Samples B and C showed more stability in intensity, hue, and color. Although it is hard to compare domestic wine with imported wine, it may be possible to improve the quality of domestic wine and contribute to the development of the domestic wine industry when further studies are conducted on in-depth fermentation of wine and improvement of microbiological stability.

키워드

참고문헌

  1. Chang EH, Jeong ST, Park KS, Yun HK, Roh JH, Jang HI, Choi JU. 2008. Characteristics of domestic and imported red wines. Korean J Food Preserv 15: 203-208.
  2. Kim KH, Han GD. 2011. White wine making using Campbell Early grapes with different kinds of yeasts. Korean J Culinary Res 17: 162-171.
  3. Lee JE, Won YD, Kim SS, Koh KH. 2002. The chemical characteristics of Korean red wine with different grape varieties. Korean J Food Sci Technol 34: 151-156.
  4. Chang EH, Jeong ST, Jeong SM, Lim BS, Noh JH, Park KS, Park SJ, Choi JU. 2011. Deacidification effect of Campbell Early must through carbonic-maceration treatment: isolation and properties of the bacteria associated with deacidification. Korean J Food Preserv 18: 973-979. https://doi.org/10.11002/kjfp.2011.18.6.973
  5. Chung JH, Mok C, Lim S, Park YS. 2003. Ultrafiltration for quality improvement of wine. Korean J Food Sci Technol 35: 386-392.
  6. Moreno NJ, Azpilicueta CA. 2006. The development of esters in filtered and unfiltered wines that have been aged in oak barrels. Int J Food Sci Technol 41: 155-161. https://doi.org/10.1111/j.1365-2621.2005.01042.x
  7. Park YH. 1975. Studies on the grape variety and the selection of yeast strain for wine-making in Korea. J Korean Agric Chem Soc 18: 219-227.
  8. AOAC. 2000. Official methods of analysis. 17th ed. Association of Official Analytical Chemists, Washington, DC, USA. p 942.
  9. Singleton VL, Orthofer R, Lamuela-Raventos RM. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods Enzymol 299: 152-178. https://doi.org/10.1016/S0076-6879(99)99017-1
  10. Auw JM, Blanco V, O'keefe SF, Sims CA. 1996. Effect of processing on the phenolics and color of Cabernet Sauvignon, Chambourcin, and Noble wines and juices. Am J Enol Vitic 47: 279-286.
  11. Park WM, Park HG, Rhee SJ, Lee CH, Yoon KE. 2002. Suitability of domestic grape, cultivar Campbell's Early, for production of red wine. Korean J Food Sci Technol 34: 590-596.
  12. Patterson T. 2014. Home winemaking for dummies. John Wiley & Sons, Inc., Hoboken, NJ, USA. p 220-224.
  13. Jackson RS. 2008. Wine science. Elsevier Inc., San Diego, CA, USA. p 418-424.
  14. Yang JH. 2011. Effects of types of yeast and fining agents on wine making. MS Thesis. Konkuk University, Seoul, Korea.
  15. Lee SJ, Lee JE, Kim SS. 2004. Development of Korean red wines using various grape varieties and preference measurement. Korean J Food Sci Technol 36: 911-918.
  16. Jackisch P. 1985. Modern winemaking. Cornell University Press, Ithaca, NY, USA. p 164-165.
  17. Yook C, Seo MH, Kim DH, Kim JS. 2007. Quality improvement of Campbell Early wine by mixing with different fruits. Korean J Food Sci Technol 39: 390-399.
  18. Sudraud P. 1963. Etude experimentale de la vinification en rouge. PhD Dissertation. University of Bordeaux, Talence, France.
  19. Lee JE, Shin YS, Sim JK, Kim SS, Koh KH. 2002. Study on the color characteristics of Korean red. Korean J Food Sci Technol 34: 164-169.
  20. Lee SL. 2011. The effect of grape skin contact time during maceration in winemaking. MS Thesis. Konkuk University, Seoul, Korea.
  21. Park JY. 2011. Quality characteristics of sugar-free red wine produced from dried Korean grapes. MS Thesis. Konkuk University, Seoul, Korea.