• 한국식품영양학회지
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• 제35권5호
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• pp.343-352
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• 2022

Low alcohol (6%) wines were manufactured using Campbell Early. To develop the sterilization process of low alcohol wines, red wines were heat sterilized, and rose wines were nonthermal sterilized by concentration using potassium metasulfite and potassium sorbate. Samples were stored at 25℃ and quality characteristics were investigated by period. Results of this study revealed the pH of the samples after sterilization ranged from 3.15 to 3.19, and the total acidity of wines ranged from 0.011 to 0.024%. The free SO₂ contents of wines ranged from 13.00 to 29.678 mg/L, and the total SO₂ contents of wines ranged from 47.50 to 121.00 mg/L. L (lightness) of wines decreased whereas a (redness) and b(yellowness) increased. The hue value of wines ranged from 0.52 to 1.03, and decreased significantly(not including rose sweet wines). The color intensity of red and rose dry wines after sterilization increased, whereas red and rose sweet wines decreased. The DPPH radical scavenging activity of red wines and rose wines ranged between 75.50 to 89.23%, and 36.60 to 56.54%, respectively. The total polyphenol contents were 57.51~182.63 mg%. Results of this study provide scientific information to establish the sterilization process of low alcohol wines.

• 한국식품영양학회지
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• 제31권5호
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• pp.703-711
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• 2018

This study was carried out to investigate quality characteristics of Korean domestic commercial meoru wines, 8 kinds of wines were purchased from the Korea Wine Festival in 2016 and we compared the characteristics and physiological activity of 8 domestic wine. The results of this study have shown that the alcohol contents of wines ranged from 9.8 to 14.3%, pH of wines ranged from 3.86 to 4.22 and the total acidity of wines ranged from 0.56~0.75%. The hue value of meoru wines ranged from 0.81 to 1.02, The brightness of meoru wines ranged from 0.77 to 5.55, the redness from 3.97 to 31.16, and the yellowness from 0.99 to 5.63. The organic acid analysis of wine revealed lactic acid content at 4.281~9.606 mg/mL, followed by malic acid, tartaric acid, and acetic acid. The concentrations of total polyphenol and anthocyanin contents in the samples were investigated by spectrophotometric methods. Total polyphenol contents of the M8 (172.24 mg%) wine was higher than those of the other wines and total anthocyanin contents represented from 356.69 to 601.33 mg/mL. The DPPH radical scavenging activity of meoru wines was between 57.23 to 73.98%. Volatile flavor component analysis of meoru wines identified 7 alcohols, 16 esters, 5 acids, 3 terpenes and 4 other compounds.

• 한국식품과학회지
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• 제36권6호
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• pp.911-918
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• 2004

국내산 거봉, 캠벨, 머스켓 베일리 A, 쉐레단 품종을 이용하여 일반 적포도주와 스위트 와인을 제조하였으며, 사이벨 품종을 이용하여 백포도주, 네오머스켓 품종의 화이트 스위트 와인을 제조하였다. 본 실험의 결과 적포도주 제조에는 캠벨과 머스켓 베일리 A 품종이 타 품종과 비교해 적합한 산도 및 색도를 보였으나, 캠벨의 경우 당 함량이 다소 낮고 신 맛이 강한 결함이 있어 이를 위한 향후 가당 방법 및 포도재배 연구가 필요할 것으로 보인다. 백포도주 제조용 품종인 사이벨의 경우 산도가 매우 높아 발효에 적합하지 않았으며, 신맛의 증가로 인해 기호도가 떨어져 이를 보완할 수 있는 감산 연구가 요구된다. 기호도 조사 결과 품종 별로는 캠벨, 머스켓 베일리 A로 제조된 포도주의 기호도가 높게 나타났다. 향후 선별된 품종을 이용한 포도주의 고품질화 연구가 수행될 예정이며 축척된 제조 기술로 현지의 기술 지도를 통하여 제품의 산업화 및 상품화에 기여하고자 한다.

• 동아시아식생활학회지
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• 제24권3호
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• pp.283-290
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• 2014

The present study was performed to obtain data that could be used to popularize yakju(Korean traditional rice wine) by surveying how well rice wine goes with pairing foods. The survey was given to 302 men and women living in the Seoul and Gyunggi areas and work in the food service industry. The Jeon group, Gui group, Jeongol and Jjigae group, Pyeonyuk and Bossam group, and Muchim group were selected as menu items that go well with available rice wines. The survey aimed to identify foods that go well with four rice wines with different sensory characteristics. The survey results showed that both men and women replied that rice wines with Nuruk aroma and Nuruk taste go well with the Jeon group, rice wines with sour and flower aromas and common characteristics go well with the Muchim group, and rice wines with sweet and fruit tastes go well with the Muchim group. However, men and women had different opinions on rice wines having ginseng, soil, and herbal medicine aromas. Men replied that such rice wines go well with grilled meat, whereas women replied that these rice wines go well with Pyeonyuk and Bossan groups.

• Food Science and Biotechnology
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• 제16권3호
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• pp.374-380
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• 2007

Chemical and sensory profiles of 5 Korean commercial rice wines (yakju) were developed using descriptive, physicochemical, and volatile analyses. Color, 6 aroma, and 5 taste attributes of these rice wines were evaluated by a panel of 13 judges. Sample wines were analyzed for titratable acidity, ethanol content, pH, Hunter colorimeter value, organic acids, and free sugars. Volatile analysis of the samples revealed the presence of 2 acids, 7 alcohols, 19 esters, and 5 miscellaneous compounds. Based on principal component analysis of the descriptive data, rice wines were primarily separated along the first principal component, which accounted for 57% of the total variance between the rice wines with high intensities of 'color' and 'sweet aroma' versus 'ginseng' aroma.

• 한국식품저장유통학회지
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• 제15권2호
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• pp.203-208
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• 2008

본 연구는 국내에서 유통되고 있는 국산 포도주와 수입 포도주의 품질을 비교함으로서 국산 포도주의 품질 수준을 파악하고 문제점을 토출하여, 국산 포토주의 품질 개선방향을 설정하기 위한 기초 자료로 활용하고자 수행되었다. 본 실험에는 국내산 및 수입산 적포도주가 각각 19종이 사용되었다. 포도주의 신맛을 나타내는 산의 함량에 있어서 수입 포도주는0.5-0.6%로서 전체적으로 산의 함량이 균일한데 비하여 국산 포도주는 0.4-0.8%로 제품간의 차이가 많았으며, 당함량에 있어서도 수입산 보다 국산이 비교적 높은 경향이었다. 포도주의 적색도와 탄닌 함량에 있어서, 수입산이 비교적 높은 수치를 나타냈으나 일부 국산 포도주는 수입 포도주와 비슷한 수준의 높은 함량을 보였다. 포도주 중에 잔류하고 있는 총아황산 농토에 있어서 국산의 경우 10 mg/L 미만이 36.8%을 차지하는데 반하여 수입산은 5%로서 낮은 비율을 보였다. 휘발산 함량에 있어서 국산 포도주가 수입포도주에 비해 비교적 높은 함량을 보여, 국산 포도주의 제조나 숙성시 초산 생성균의 오염이 의심되며, 이는 국산포도주에 있어서 아황산 함량이 낮은 것과 상관이 높은 것으로 판단된다.

• Food Science and Biotechnology
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• 제18권6호
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• pp.1322-1329
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• 2009

The present study focused on the effects of peel contact on the volatile compounds of orange wines. The volatile compounds were analyzed by sensory and instrumental analyses. Solid-phase microextraction (SPME) was used for extraction of volatile compounds. A total of 19 and 27 volatile compounds were identified in without and with peel contact wines respectively. Esters were quantitatively the dominant group of volatile compounds in without peel contact wines, while terpenes were the most abundant compounds in peel contact wines. Totally 11 and 14 new formed compounds were found in without and with peel contact wines, mainly were esters, alcohols, and acids. According to sensory analysis, the peel contact wine showed a more citrus-like and fruity aroma than the wines without peel contact.

• 한국식품저장유통학회지
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• 제20권5호
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• pp.608-613
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• 2013

국내에서 주로 수입되고 있는 Cabernet Sauvignon 레드와인(미국산 5종, 칠레산 10종)의 이화학적인 품질 특성과 항산화활성 및 폴리페놀 화합물의 조성을 조사하였다. 가용성 고형분은 7.03~8.6 $^{\circ}Brix$, 환원당은 2.7~6.7 g/L, 산도는 0.7~0.8% 범위이었으며, 미국산과 칠레산의 유의적인 차이는 없었다(p<0.05). 이산화황 함량은 미국산이 33 mg/L, 칠레산이 45 mg/L로 칠레산이 높았다(p<0.05). DPPH 방법과 ORAC 방법에 의한 항산화 활성과 총페놀 함량은 미국산보다 칠레산이 조금 높았으나 유의적인 차이는 없었다(p<0.05). 산 가수분해 방법으로 레드 와인 중의 폴리페놀 화합물을 HPLC로 분석한 결과 gallic acid, catechin, syringic acid, p-coumaric acid, quercetin, kaempferol의 6종이 확인되었으며, 이 중 catechin의 함량이 가장 높았고 폴리페놀화합물의 총 함량은 칠레산이 미국산에 비하여 높았다(p<0.05). 미국산과 칠레산 Cabernet Sauvignon 와인의 이화학적 특성과 항산화능은 이산화황 함량과 폴리페놀화합물의 함량이외에는 유의차가 없었다(p<0.05).

• 한국식품영양학회지
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• 제35권5호
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• pp.369-377
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• 2022

In this study, we attempted to compare the quality characteristics of korean traditional wines with different amounts of corn and sorghum. These samples were analyzed for pH, total acidity, ethanol contents, total polyphenol, total flavonoid and tannin contents, ABTS and DPPH radical scavenging activities. The pH of fermented wines ranged from 3.83 to 4.64 and the total acidity of samples ranged from 0.30~0.63% on the 12th day of fermentation period. After 12 days of fermentation, the alcohol content of sorghum and corn fermented wines ranged between 11.6~15.5%. The a value(Redness) of fermented wines was the highest at 8.13 in B treatment and the a value decreased as the rate of corn addition increased. Total polyphenol and flavonoid contents had the highest values(162.64 and 18.44 mg/100 mL, respectively) in the E treatment which is the fermented wines of 25% Sorghum and 75% Corn. The ABTS and DPPH radical scavenging activity of the samples were 71.06~74.57% and 15.46~36.20% respectively. Antioxidant activity was higher in fermented wines with sorghum and corn than in control. As a result, this study provides useful scientific information that quality characteristics of fermented wines containing sorghum and corn and forms a basis in the food and wine industry.

• 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.