• 한국식품영양학회지
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• 제33권5호
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• pp.512-523
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• 2020

The objective of this study was to investigate the quality characteristics of Cheongsoo wine using freeze concentration fermented with 5 kinds of yeast strains (Saccharomyces cerevisiae EJ18, EJ30, HK22, HK32 and Fermivin). We compared the characteristics, volatile flavor component and physiological activity of 5 wines. The freeze concentration can increase the sugar concentration in grape juice by reducing its water content and the alcohol content of freeze-cententrated Cheongsoo wines ranged between 15.0~15.8%. The pH of wines ranged from 2.92 to 2.94 and the total acidity and soluble solid of wines ranged from 12.40~13.27. °Brix. The major organic acid in the wines was tartaric acid (4.49~5.11 mg/mL) and malic acid (7.00~7.97 mg/mL). It contains higher functional compounds in wine fermented with yeast (EJ18, EJ30, HK22, HK32) than wine fermented with fermivin. α-glucosidase and tyrosinase inhibitory activity had the highest values (78.87% and 62.25%) in wine fermented with HK22 and EJ18 yeast, respectively. 16 volatile flavor compounds (alcohols, esters, ketones, acids, and others) were detected in the Cheongsoo wines by freeze concentration. These results provide useful information that the quality characteristics of wine developed by the freeze-concentration method using grapes cultivated in Korea.

• 한국식품저장유통학회지
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• 제20권6호
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• pp.846-853
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• 2013

본 연구에서는 청수 포도의 양조 특성에 미치는 세포벽분해효소와 침용 처리의 효과를 조사하였다. 착즙의 용이성은 세포벽분해효소 처리와 침용처리에서 우수하였으며, 착즙액의 방향은 5일간 침용처리 후 압착한 것이 가장 우수하였다. 또한 착즙수율도 대조구에 비하여 세포벽분해효소와 침용처리에서 크게 증가하는 것으로 나타났다. pH와 총산, 가용성고형물은 처리간에 큰 차이가 없었으며, pH는 3.1-3.4, 총산은 0.5~0.6%, 가용성고형물은 $6.7{\sim}7.1^{\circ}Brix$의 범위를 나타내었다. 알코올 함량은 세포벽분해효소 처리구가 13.3%으로 가장 높았으며, 침용처리구는 상대적으로 알코올 함량이 낮은 특징을 보였다. 총 폴리페놀 함량은 침용처리 기간이 길어질수록 증가하는 경향이었으며, 10일간 침용처리시 306.4 mg/L로서 가장 높은 값을 나타내었다. 청수와인의 주요 유기산은 사과산과 주석산이었으며, 구연산, 호박산 및 젖산도 검출되었다. 본 연구에서 세포벽분해효소와 침용처리는 청수와인 제조에 있어서 착즙의 용이성을 더 좋게 하며, 착즙수율이나 휘발성성분을 증가시키는 것으로 나타났다.

• 한국식품영양학회지
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• 제29권4호
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• pp.538-546
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• 2016

This study was carried out to evaluate the quality characteristics of Korean domestic commercial white wines. Four sample wines were analyzed in terms of their pH, total acidity, volatile acidity, alcohol content, soluble solid, free $SO_2$, total $SO_2$, color, free sugar content, organic acid, volatile compounds, total polyphenol content, DPPH radical scavenging activity and sensory characteristics. The pH of wines ranged from 3.06 to 3.76 and their total acidity from 0.43 to 0.83% (v/v). The alcohol content of samples ranged from 9.4 to 12.8% (v/v) and their soluble solid contents from 9.9 to $12.3^{\circ}Brix$. The free $SO_2$ and total $SO_2$ contents of the W1 wine were lower than those of the other wines, while the color intensity, a (redness) and b (yellowness) of W1 wine were higher than the values of the other wines. The malic acid contents of the four wines indicated that complete malolactic fermentation (MLF) occurred in W1, incomplete MLF in W3, and was absent in W2 and W4. Aroma analysis resulted in identification of 10 alcohols, 11 esters, 2 ketones and 6 miscellaneous compounds. 2,3-Epoxybutane and 1-(ethenyloxy)-pentane levels in were significantly higher W1 than the other wines, while several types of ester predominated in W2, W3 and W4. W1 had the lowest sensory score among the four wines. Therefore, the quality characteristics of domestic white wines are considered to be acceptable.