한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제32권5호
  • /
  • Pages.485-493
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  • 2019
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
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동결 농축 두누리 와인의 품질 특성과 휘발성 향기 성분

Quality Characteristics and Volatile Flavor Compounds of Doonuri Wine Using Freeze Concentration

  • 박혜진 (충청북도농업기술원 와인연구소) ;
  • 최원일 (충청북도농업기술원 와인연구소) ;
  • 한봉태 (충청북도농업기술원 와인연구소) ;
  • 노재관 (충청북도농업기술원 와인연구소) ;
  • 박정미 (충청북도농업기술원 와인연구소)
  • Park, Hyejin (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Choi, Wonil (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Han, Bongtae (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Noh, Jaegwan (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Park, Jung-Mi (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services)
  • 투고 : 2019.08.09
  • 심사 : 2019.10.11
  • 발행 : 2019.10.31
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초록

The purpose of this study was to investigate the quality characteristics and volatile flavor components of Doonuri wine, using freeze concentration. The freeze concentration can increase the sugar concentration in grape juice by reducing its water content. In this study, after eight days od fermentation, the alcohol content of freeze-concentrated Doonuri wines was 12.5~14.1%. The pH of the wine was 3.42~3.50 and the total acid content was 0.68~0.94 g/100 mL, respectively. The brghtness of freeze-concentrated Doonuri wines was 19.28~54.42, the redness was 41.98~49.58, and the yellowness was 36.16~42.36. The organic acid analysis of Doonuri wines was that most of the organic acids contain tartaric and malic acid. By using freeze concentration with grape juice, significant increase in the total polyphenol content of Doonuri wines was 122.40~137.26 mg/mL, the total anthocyanin content was 117.06~118.40 mg/L and the tannic acid content was 66.23~83.70 mg%. In GC/MS analysis, the volatile flavor component analysis of Doonuri wines identified six alcohols, five esters, two ketones, on acid, two alkanes, and four other compounds.

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