Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Physicochemical characteristics of wine made from domestic grapes

국내 포도로 제조한 와인의 이화학적 특성

  • Yang, Mi-Ran (Fermented and Processed Food Science Division, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Bae, Eun-Jung (Fermented and Processed Food Science Division, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Kim, Young-Mi (Fermented and Processed Food Science Division, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Kang, Ji-Eun (Fermented and Processed Food Science Division, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Lim, Bora (Fermented and Processed Food Science Division, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Kang, Heui-Yun (Fermented and Processed Food Science Division, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Her, Youn-Young (Fruit Research Division, National Institute Horticultural and Herbal Science, Rural Development Administration) ;
  • Park, Young-Sik (Horticulture Research Division, Gangwon Agricultural Research and Extension Services) ;
  • Jeong, Seok-Tae (Fermented and Processed Food Science Division, National Institute of Agricultural Sciences, Rural Development Administration)
  • 양미란 (국립농업과학원 발효가공식품과) ;
  • 배은정 (국립농업과학원 발효가공식품과) ;
  • 김영미 (국립농업과학원 발효가공식품과) ;
  • 강지은 (국립농업과학원 발효가공식품과) ;
  • 임보라 (국립농업과학원 발효가공식품과) ;
  • 강희윤 (국립농업과학원 발효가공식품과) ;
  • 허윤영 (국립원예특작과학원 과수과) ;
  • 박영식 (강원도농업기술원 원예연구과) ;
  • 정석태 (국립농업과학원 발효가공식품과)
  • Received : 2020.10.13
  • Accepted : 2020.12.02
  • Published : 2020.12.31
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Abstract

This study was conducted to investigate the quality of wine, produced from 11 different grape varieties. Black Sun, CB, Gaeryangmeoru, MW52, MW55, and Narsha with 0.6-0.8% total acids were good for wine. The total acid content of Wangmeoru wine was too high (1.41%). Black Sun, CB, Gaeryangmeoru, MW52, MW55, MBA, WB, and Wangmeoru showed excellent chromaticity (90dE or higher). Total polyphenols, total anthocyanin and tannin, contents were the highest in Gaeryangmeoru, WB, Wangmeoru, and CB and would be advantageous for wine aging. The results of this study deemed Gaeryangmeoru and CB to be suitable for red wine preparation.

본 연구는 포도 품종별(블랙썬, 캠벨얼리, CB, 두누리, 개량머루, MW52, MW55, MBA, WB, 나르샤, 왕머루)로 와인을 제조한 후, pH, 총산, 가용성고형분, 색도, 유기산, 총 폴리페놀, 총 안토시아닌, 탄닌을 분석하여 와인의 품질특성을 비교 분석하였다. pH는 3.00-3.97 범위였으며, WB가 가장 높게 나타났다. 총산함량은 블랙썬, CB, 개량머루, MW52, MW55, 나르샤에서 0.6-0.8%로 와인에 적합한 함량이었으나, 왕머루의 총 산도는 1.41%로 와인을 제조하기에는 너무 높은 함량이었다. 알코올은 10.93-13.60% 범위였으며, 휘발산은 86.93-183.33% 범위로 나타났다. 가용성고형분은 7.03-9.07°Bx 범위로 개량머루와 왕머루가 높게 나타났다. 색도는 블랙썬, CB, 개량머루, MW52, MW55, MBA, WB, 왕머루가 90 ΔE 이상의 높은 색도를 보였지만, 캠벨얼리, 두 누리, 나르샤는 60-80 ΔE의 낮은 색도를 보였다. 유기산은 주석산과 사과산이 주로 나타났으며, 왕머루에서 주석산이(55.2%) 가장 많았으며, 개량머루에서 사과산이(59.7%) 가장 많은 함량으로 나타났다. 총 폴리페놀, 총 안토시아닌, 탄닌 함량은 개량머루, WB, 왕머루, CB 품종에서 높은 함량이 검출된 것을 확인하였다. 본 연구의 분석 데이터를 종합적으로 고려해볼 때, 개량머루와 CB품종이 국내 레드와인으로 개발가능성이 높은 것으로 판단된다.

Keywords

Acknowledgement

본 연구는 농촌진흥청 공동연구과제 (과제번호: PJ01348102)의 지원에 의해 이루어진 것이며, 연구비 지원에 감사드립니다.

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