한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제34권6호
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  • Pages.621-630
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  • 2021
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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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발효·침용 기간을 달리한 Muscat of Alexandria 와인의 발효 기간별 품질 특성

Qualitative Characteristics of Fermentation Periods in Muscat of Alexandria Wine Having Different Fermentation·Maceration Periods

  • 박혜진 (충청북도농업기술원 와인연구소) ;
  • 박은하 (충청북도농업기술원 와인연구소) ;
  • 신혜림 (충청북도농업기술원 와인연구소) ;
  • 박의광 (충청북도농업기술원 와인연구소) ;
  • 최성열 (충청북도농업기술원 와인연구소) ;
  • 김민자 (충청북도농업기술원)
  • Park, Hyejin (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Park, Eunha (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Shin, Hyerim (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Park, Eui Kwang (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Choi, Sungyeol (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Kim, Min-Ja (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services)
  • 투고 : 2021.11.12
  • 심사 : 2021.12.07
  • 발행 : 2021.12.31
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초록

In this study, we attempted to compare the maceration processes in the white wine made of Muscat of Alexandria grape having different the fermentation· maceration periods. These wine were sampled and analyzed by fermentation periods. The pH of wines ranged from 3.25 to 3.27 and the total acidity of wines ranged from 0.85~0.91% (w/v) on the 12th day of fermentation period. The ethanol concentration in these wines increased during the alcoholic fermentation period, on the other hand, the soluble solid concentrations (°Brix) decreased. The b value (yellowness) of Muscat of Alexandria wine was the highest at 8.31 in C treatment, which is a wine with a long maceration period, and B (7.19) and A (5.27) were significantly decreased as the maceration period was shorter. The total polyphenol and tannin content of wine increased with the period of maceration. Total polyphenol and tannin contents had the highest values (64.20 and 67.11 mg%, respectively) in the C treatment, which is a wine with a long maceration period on the 12th day of fermentation period. The physiological activities of Alexandria wine were highest level in the treatment with a long maceration period. As a result, this study provides useful scientific information that quality characteristics and physiological activities in white wine.

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과제정보

본 논문은 농촌진흥청 연구사업(주관과제명: 국산 포도의 안정생산과 와인 경쟁력 강화를 위한 생산기술 개발 및 실용화, 과제번호: PJ016146)의 지원에 의한 것으로, 이에 감사드립니다.

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