Wine is an alcoholic beverage made from fermented grapes. Wine includes a large group of chemical compounds that affect the sensory attributes and quality characteristics. Quality characteristics and functional compounds of wine depend on the presence of various compounds originating from grapes, ha...
Wine is an alcoholic beverage made from fermented grapes. Wine includes a large group of chemical compounds that affect the sensory attributes and quality characteristics. Quality characteristics and functional compounds of wine depend on the presence of various compounds originating from grapes, harvest periods, the fermentation process, ageing, and storage and so on. Production of high quality wines requires the cultivation of wine grape cultivars with excellent wine specific properties such as appropriate sugar and acid content and good flavor. However there is no information about the eventual influence of white wines fermented grape cultivars in Korea on quality characteristics and functional compound during fermentation periods. The objectives of this study are (1) to investigate the quality characteristics and functional compound in different parts of four grape cultivars (2) to evaluate to the quality characteristics of wine (3) to compare with changes of quality characteristics in wines having harvest periods and different maceration during wine fermentation (4) determination in the quality characteristics of grape cultivars cultivated in Korea and white wines. The pH and total acidity of grape extracts with different parts of grapes. The grape skin and fruit of Shine Muscat had higher pH than other grape cultivars. The total acidity of wines ranged from 0.38~0.86% (w/v). Cheongporang and Shine Muscat had the highest free sugar contents and the grape skin of Muscat of Alexandria had highest tartaric acid content. Lactic acid was not detected in Muscat of Alexandria and Shine Muscat. The grape skin of Cheongporang extract was showed the highest total polyphenol contents and grape fruit stem had higher total flavonoid contents than other parts of grapes. The grape skin of Cheongporang was showed the highest tannin contents followed by grape skin and grape fruit stem of Cheongsoo, Shine Muscat, Muscat of Alexandria. Therefore the general quality characteristics differed depending on the grape cultivars and the grape skin and grape fruit stem had high functional compounds. The pH values of 4 wines were ranged from 2.91 to 4.11 and total acidity values were 0.37 to 0.78% during fermentation. The ethanol concentration in these wines increased during the alcoholic fermentation period, on the other hand, the soluble solid concentrations (°Brix) decreased. Total polyphenol contents of wine using different grape cultivars during fermentation periods and total polyphenol content had the highest value 84.29 mg% in Cheongporang grape wine after fermentation for 3 days. Total polyphenol contents were in the order of Cheongporang>Shine Muscat>Muscat of Alexandria>Cheongsoo. Therefore the quality characteristics of wines are different depending on the grape cultivars. The pH and soluble solid, sugar contents content increased as the harvest time of grapes was increased, and the total acid tended to decrease, and there was a difference by grape cultivars. The volatile aroma compound contents of alcohols and esters were the highest in wines made from grapes at the first harvest time in most grape cultivars. The pH of wine was increased as the period of maceration periods was increased, and the total acid content decreased as the period of maceration periods increased, and as the fermentation period increased, they increased slightly and then decreased. The total polyphenol content of wine increased with the period of maceration. The pH, total acid, soluble solid content and alcohol content of wines were not showed difference according to clarification and filtration treatment. L values were higher in the wines that were clarified and filtered than in the control. In all grape cultivars, turbidity was significantly decreased in wines that were filtered only or clarified and filtered than wines that were only clarified. Filtering is required to reduce the turbidity of wine. As a result, the quality characteristics of wine differ by grapes with different harvesting periods and the period of maceration affected the functional compounds contents of wine. Clarification and filtering processes have been shown to affect the color and turbidity of wine. As a result, this study provides useful scientific information that general quality characteristics and functional compounds contents in white wine using different grape cultivars in Korea.
Wine is an alcoholic beverage made from fermented grapes. Wine includes a large group of chemical compounds that affect the sensory attributes and quality characteristics. Quality characteristics and functional compounds of wine depend on the presence of various compounds originating from grapes, harvest periods, the fermentation process, ageing, and storage and so on. Production of high quality wines requires the cultivation of wine grape cultivars with excellent wine specific properties such as appropriate sugar and acid content and good flavor. However there is no information about the eventual influence of white wines fermented grape cultivars in Korea on quality characteristics and functional compound during fermentation periods. The objectives of this study are (1) to investigate the quality characteristics and functional compound in different parts of four grape cultivars (2) to evaluate to the quality characteristics of wine (3) to compare with changes of quality characteristics in wines having harvest periods and different maceration during wine fermentation (4) determination in the quality characteristics of grape cultivars cultivated in Korea and white wines. The pH and total acidity of grape extracts with different parts of grapes. The grape skin and fruit of Shine Muscat had higher pH than other grape cultivars. The total acidity of wines ranged from 0.38~0.86% (w/v). Cheongporang and Shine Muscat had the highest free sugar contents and the grape skin of Muscat of Alexandria had highest tartaric acid content. Lactic acid was not detected in Muscat of Alexandria and Shine Muscat. The grape skin of Cheongporang extract was showed the highest total polyphenol contents and grape fruit stem had higher total flavonoid contents than other parts of grapes. The grape skin of Cheongporang was showed the highest tannin contents followed by grape skin and grape fruit stem of Cheongsoo, Shine Muscat, Muscat of Alexandria. Therefore the general quality characteristics differed depending on the grape cultivars and the grape skin and grape fruit stem had high functional compounds. The pH values of 4 wines were ranged from 2.91 to 4.11 and total acidity values were 0.37 to 0.78% during fermentation. The ethanol concentration in these wines increased during the alcoholic fermentation period, on the other hand, the soluble solid concentrations (°Brix) decreased. Total polyphenol contents of wine using different grape cultivars during fermentation periods and total polyphenol content had the highest value 84.29 mg% in Cheongporang grape wine after fermentation for 3 days. Total polyphenol contents were in the order of Cheongporang>Shine Muscat>Muscat of Alexandria>Cheongsoo. Therefore the quality characteristics of wines are different depending on the grape cultivars. The pH and soluble solid, sugar contents content increased as the harvest time of grapes was increased, and the total acid tended to decrease, and there was a difference by grape cultivars. The volatile aroma compound contents of alcohols and esters were the highest in wines made from grapes at the first harvest time in most grape cultivars. The pH of wine was increased as the period of maceration periods was increased, and the total acid content decreased as the period of maceration periods increased, and as the fermentation period increased, they increased slightly and then decreased. The total polyphenol content of wine increased with the period of maceration. The pH, total acid, soluble solid content and alcohol content of wines were not showed difference according to clarification and filtration treatment. L values were higher in the wines that were clarified and filtered than in the control. In all grape cultivars, turbidity was significantly decreased in wines that were filtered only or clarified and filtered than wines that were only clarified. Filtering is required to reduce the turbidity of wine. As a result, the quality characteristics of wine differ by grapes with different harvesting periods and the period of maceration affected the functional compounds contents of wine. Clarification and filtering processes have been shown to affect the color and turbidity of wine. As a result, this study provides useful scientific information that general quality characteristics and functional compounds contents in white wine using different grape cultivars in Korea.
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