The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics of Korean Domestic Commercial White Wines

국산 시판 화이트 와인의 품질특성

  • Yoon, Hyang-Sik (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Park, Jung-Mi (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Park, Hyejin (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Jeong, Changwon (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Choi, Wonil (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Park, Jaeho (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Kim, Sidong (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services)
  • 윤향식 (충청북도농업기술원 와인연구소) ;
  • 박정미 (충청북도농업기술원 와인연구소) ;
  • 박혜진 (충청북도농업기술원 와인연구소) ;
  • 정창원 (충청북도농업기술원 와인연구소) ;
  • 최원일 (충청북도농업기술원 와인연구소) ;
  • 박재호 (충청북도농업기술원 와인연구소) ;
  • 김시동 (충청북도농업기술원 와인연구소)
  • Received : 2016.07.28
  • Accepted : 2016.08.20
  • Published : 2016.08.31
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Abstract

This study was carried out to evaluate the quality characteristics of Korean domestic commercial white wines. Four sample wines were analyzed in terms of their pH, total acidity, volatile acidity, alcohol content, soluble solid, free $SO_2$, total $SO_2$, color, free sugar content, organic acid, volatile compounds, total polyphenol content, DPPH radical scavenging activity and sensory characteristics. The pH of wines ranged from 3.06 to 3.76 and their total acidity from 0.43 to 0.83% (v/v). The alcohol content of samples ranged from 9.4 to 12.8% (v/v) and their soluble solid contents from 9.9 to $12.3^{\circ}Brix$. The free $SO_2$ and total $SO_2$ contents of the W1 wine were lower than those of the other wines, while the color intensity, a (redness) and b (yellowness) of W1 wine were higher than the values of the other wines. The malic acid contents of the four wines indicated that complete malolactic fermentation (MLF) occurred in W1, incomplete MLF in W3, and was absent in W2 and W4. Aroma analysis resulted in identification of 10 alcohols, 11 esters, 2 ketones and 6 miscellaneous compounds. 2,3-Epoxybutane and 1-(ethenyloxy)-pentane levels in were significantly higher W1 than the other wines, while several types of ester predominated in W2, W3 and W4. W1 had the lowest sensory score among the four wines. Therefore, the quality characteristics of domestic white wines are considered to be acceptable.

Keywords

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