Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Characteristics of Gaeryangmerou Wine deacidified by Calcium Carbonate

탄산칼슘 처리에 의한 개량머루주의 감산 특성

  • Kim, Chan-Woo (Fermented Food Science Division, National Institute of Agricultural Science) ;
  • Jeon, Jin-A (Fermented Food Science Division, National Institute of Agricultural Science) ;
  • Kang, Ji-Eun (Fermented Food Science Division, National Institute of Agricultural Science) ;
  • Choi, Han-Seok (Fermented Food Science Division, National Institute of Agricultural Science) ;
  • Yeo, Soo-Hwan (Fermented Food Science Division, National Institute of Agricultural Science) ;
  • Jeong, Seok-Tae (Fermented Food Science Division, National Institute of Agricultural Science)
  • 김찬우 (국립농업과학원 발효식품과) ;
  • 전진아 (국립농업과학원 발효식품과) ;
  • 강지은 (국립농업과학원 발효식품과) ;
  • 최한석 (국립농업과학원 발효식품과) ;
  • 여수환 (국립농업과학원 발효식품과) ;
  • 정석태 (국립농업과학원 발효식품과)
  • Received : 2016.10.05
  • Accepted : 2016.11.23
  • Published : 2016.12.30
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Abstract

We investigated the effect of calcium carbonate on the quality of wine obtained from Gaeryangmerou (Vitis. spp.), grapes, which are commonly used in wine making in Korea. Alcoholic fermentation was carried out at $25^{\circ}C$, for 7 days in the presence of 0.1%, 0.2%, and 0.3% calcium carbonate. As calcium carbonate concentration increased, the pH of wine increased, while its total acid content and redness decreased. Calcium carbonate treatment during precipitation and aging is more effective than during fermentation. Concentrations of alcohol, total anthocyanin, polyphenol, and tannin showed no significant differences between controls and deacidified groups. Tartaric and malic acids were found to be the major acids in Gaeryangmerou wine. Calcium carbonate reduced total acidity by precipitating tartaric acid. In the sensory evaluation of the acidity, and overall acceptability, wine treated with 0.1% calcium carbonate was the best. Higher calcium carbonate concentration, was associated with greater reduction in total wine acidity. However, it is necessary to maintain the calcium carbonate concentration within 0.1% since excessive amounts of calcium carbonate can have a negative effect on wine quality.

본 연구는 탄산칼슘 처리농도(0.1, 0.2 and 0.3%)에 따른 개량머루주의 감산 특성을 검토하였다. 탄산칼슘 처리농도에 비례하여 처리 2일째 총산함량은 큰 폭으로 감소하였으나, 이후 기간에는 비슷한 것으로 나타났다. 1차 앙금분리와 숙성 중에는 총산이 정상적으로 감소되는 반면, 발효 중에는 약 30%로 효율이 낮았다. 또한 탄산칼슘 처리농도가 많을수록 pH가 상승하기 때문에 적색도가 낮아져 와인이 보랏빛을 나타냈으며, 총 안토시아닌 함량은 다소 감소하였다. 알코올과 탄닌 함량은 처리구간 유의적인 차이가 나타나지 않았으며, 총 폴리페놀 함량은 탄산칼슘 처리에 따라 소폭 증가하는 것을 알 수 있었다. 개량머루주의 주요 유기산 중 주석산은 탄산칼슘과 반응하여 처리농도에 비례하게 감소되었으며, 그 결과 총산 함량의 감소로 이어졌다. 기호도 평가에서 와인의 색은 탄산칼슘 처리농도가 많을수록 대체적으로 낮은 선택률을 보였고, 무게감과 이미는 높은 선택률을 나타냈다. 탄산칼슘 0.1% 처리구가 신맛과 전반적인 기호성에서 가장 높은 기호도를 나타냈다. 결과적으로 탄산칼슘 처리농도가 많아질수록 개량머루주의 총산은 감소되어 신맛을 저감화시키지만 와인의 품질에는 부정적인 영향을 미치므로, 0.1% 이내의 탄산칼슘 처리가 필요할 것으로 보인다.

Keywords

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