The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics and Functionality of Vin Chaud Prepared from Campbell Early Wine

캠벨얼리 와인으로 제조한 뱅쇼의 품질 특성 및 기능성

  • Park, Hyejin (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Park, Eunha (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) ;
  • Shin, Hyerim (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Kim, Min-Ja (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services)
  • 박혜진 (충북농업기술원 와인연구소) ;
  • 박은하 (충북농업기술원 와인연구소) ;
  • 박의광 (충북농업기술원 와인연구소) ;
  • 최성열 (충북농업기술원 와인연구소) ;
  • 신혜림 (충북농업기술원 와인연구소) ;
  • 김민자 (충청북도농업기술원 와인연구소)
  • Received : 2021.09.13
  • Accepted : 2021.10.05
  • Published : 2021.10.31
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Abstract

In this study, vin chaud were manufactured with eight types of vin chaud-bomb containing different amounts of ingredients, and Campbell Early wine. Samples were analyzed for pH, total acidity, volatile acidity, ethanol content, total polyphenol, and anthocyanins, and radical scavenging activities for antioxidant effect. Based on the results of this study the pH of the samples ranged from 3.34 to 3.41 and the total acidity of wines ranged from 0.55 to 1.00%. The alcohol contents of the vin chaud samples ranged from 3.8~5.8% to and the color intensity of the vin chaud samples was higher than that of the wine. Total polyphenol content was 145.90~262.98 mg% and the tannin content of the C-1 (236.90 mg%) was the highest among the samples. The ABTS and DPPH radical scavenging activity of the samples were 57.39~75.10% and 63.71~80.00% respectively. α-Glucosidase inhibitory activity ranged from 21.54 to 33.49%, on the other hand, wine was not detected and tyrosinase inhibitory activity had the highest values (39.26%) in the C-1 sample. The findings of the present study provide insightful scientific information on vin chaud, and forms a basis for further innovations in the food and wine industry.

Keywords

Acknowledgement

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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