The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Aroma and Quality Characteristics of Cheongporang White Wines using Grapes at Different Stages of Ripening

포도 숙성 정도에 따른 청포랑 화이트 와인의 향기 및 품질 특성

  • Yoon, Hyang-Sik (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Jeong, Changwon (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Park, Hyejin (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Park, Jung-Mi (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Choi, Wonil (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Kim, Sidong (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services)
  • 윤향식 (충청북도농업기술원 와인연구소) ;
  • 정창원 (충청북도농업기술원 와인연구소) ;
  • 박혜진 (충청북도농업기술원 와인연구소) ;
  • 박정미 (충청북도농업기술원 와인연구소) ;
  • 최원일 (충청북도농업기술원 와인연구소) ;
  • 김시동 (충청북도농업기술원 와인연구소)
  • Received : 2017.03.23
  • Accepted : 2017.07.17
  • Published : 2017.08.31
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Abstract

To investigate the aroma and quality characteristics of wine bestowed by the degree of ripening of Cheongporang grapes, the general quality composition, color, organic acid, physiological activity, aroma component and sensory evaluation were analyzed. The general characteristics of the wine assessed were pH 3.34~3.50, total acidity 0.46~0.67%, color intensity 0.074~0.116, lightness 98.99~99.74, redness -0.39~0.01, and yellowness was 1.52~3.10. Malolactic fermentation was not relative to the contents of malic acid and lactic acid. The total polyphenol content and antioxidant activity were lowest in C3 wines made with ripe grapes and highest in C4 wines made with mixed grapes. Aroma analysis identified 6 alcohols, 15 esters and 5 miscellaneous compounds. Compounds with higher odor activity value (OAV) were 3-methyl-1-butanol, ethyl butanoate, isopentyl acetate, ethyl hexanoate, ethyl octanoate, ethyl decanoate and octanoic acid. The C4 wine, a mixture of grapes with different degrees of ripening, had the highest ester content and ratio. The lowest values were found in the C3 wine made with ripe grapes. Results of the sensory evaluation related the C4 wine, containing a large amount of ester compounds having high OAV values as the aroma component, as the best and most preferred wine.

Keywords

References

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