적포도주들의 발효와 후발효 중 물리화학적 성질과 항산화활성의 변화 Changes of Physicochemical Properties and Antioxidant Activities of Red Wines during Fermentation and Post-fermentation원문보기
본 연구에서는 고품질의 새로운 적포도주를 개발하기 위하여 먼저 거봉, 켐벨 어리, 마스캇 베리 A와 세레단 포도 품종들을 이용하여 4종류의 적포도주들을 제조한 후 이들의 발효와 후발효중의 물리화학적 성질과 항산화활성의 변화를 조사하였다. 4종류의 적포도주들의 에탄을 함량은 발효기간이나 품종간에 큰 차이없이 11.412.8%를 보였고, 생리활성물질로 알려진 총 안토시아닌과 페놀함량은 켐벨 어리 적포도주에서 가장 높았다. 항산화활성은 켐벨 어리 적포도주에서 발효 10일 후 88.9%로 제일 높았고 다른 포도주에서는 36.661.7%의 항산화활성을 보였다. 그러나, 이들 항산화활성은 후발효 120일 후에는 33.164.1%까지 감소하였다. 이상의 결과들을 요약해볼 때 켐벨 어리 적포도주가 높은 항산화활성과 좋은 기호도를 보여 새로운 가능성 적포도주로 기능성이 있을 것으로 사료된다.
본 연구에서는 고품질의 새로운 적포도주를 개발하기 위하여 먼저 거봉, 켐벨 어리, 마스캇 베리 A와 세레단 포도 품종들을 이용하여 4종류의 적포도주들을 제조한 후 이들의 발효와 후발효중의 물리화학적 성질과 항산화활성의 변화를 조사하였다. 4종류의 적포도주들의 에탄을 함량은 발효기간이나 품종간에 큰 차이없이 11.412.8%를 보였고, 생리활성물질로 알려진 총 안토시아닌과 페놀함량은 켐벨 어리 적포도주에서 가장 높았다. 항산화활성은 켐벨 어리 적포도주에서 발효 10일 후 88.9%로 제일 높았고 다른 포도주에서는 36.661.7%의 항산화활성을 보였다. 그러나, 이들 항산화활성은 후발효 120일 후에는 33.164.1%까지 감소하였다. 이상의 결과들을 요약해볼 때 켐벨 어리 적포도주가 높은 항산화활성과 좋은 기호도를 보여 새로운 가능성 적포도주로 기능성이 있을 것으로 사료된다.
The goal of this study was to vinify four varieties of grapes, namely Vitis labrusca L (Gerbong), Vitis labrusca B (Campbell Early), Vitis labrusca (Muscat Bailey A) and Vitis hybrid (Sheridan), and to investigate the changes in the physicochemical properties and antioxidant activity of the red wine...
The goal of this study was to vinify four varieties of grapes, namely Vitis labrusca L (Gerbong), Vitis labrusca B (Campbell Early), Vitis labrusca (Muscat Bailey A) and Vitis hybrid (Sheridan), and to investigate the changes in the physicochemical properties and antioxidant activity of the red wines during fermentation and post-fermentation. The ethanol content of the four red wines varied only slightly from 11.4%-12.8%, indicating that no significant change occurred during the fermentation and post-fermentation. The total anthocyanin and phenol contents as bioactive compounds were the highest level in the Vitis labrusca B red wine. The antioxidant activity was also the highest of 88.9% after 10 days fermentation in the Vitis labrusca B red wine and showed from only 36.6% to 61.7% in the other red wines, though the range decreased to 33.1%-64.1% during post-fermentation for 120 days at $4^{\circ}C$. Our results show that the vitis labrusca B red wine has the potential to become a functional red wine because of its high antioxidant activity.
The goal of this study was to vinify four varieties of grapes, namely Vitis labrusca L (Gerbong), Vitis labrusca B (Campbell Early), Vitis labrusca (Muscat Bailey A) and Vitis hybrid (Sheridan), and to investigate the changes in the physicochemical properties and antioxidant activity of the red wines during fermentation and post-fermentation. The ethanol content of the four red wines varied only slightly from 11.4%-12.8%, indicating that no significant change occurred during the fermentation and post-fermentation. The total anthocyanin and phenol contents as bioactive compounds were the highest level in the Vitis labrusca B red wine. The antioxidant activity was also the highest of 88.9% after 10 days fermentation in the Vitis labrusca B red wine and showed from only 36.6% to 61.7% in the other red wines, though the range decreased to 33.1%-64.1% during post-fermentation for 120 days at $4^{\circ}C$. Our results show that the vitis labrusca B red wine has the potential to become a functional red wine because of its high antioxidant activity.
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제안 방법
In this study, we investigated the optimal fermentation conditions for the making of functional red wines as well as the physicochemical properties and antioxidant activity of red wines during four months of post-fermentation at 4℃.
이론/모형
After concentrating 50 mL samples of the red wines to 5 mL samples, we used the Blois method [3] and DPPH to assay the antioxidant activity. We added a 0.
후속연구
As yet, however, we are unable to explain why the antioxidant activity of the Vitis hybrid red wine decreases during fermentation. Further research is needed to isolate, identify and characterize the antioxidants of these red wines.
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