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NTIS 바로가기한국식품영양학회지 = The Korean journal of food and nutrition, v.31 no.5, 2018년, pp.703 - 711
박혜진 (충청북도농업기술원 와인연구소) , 박정미 (충청북도농업기술원 와인연구소) , 한봉태 (충청북도농업기술원 와인연구소) , 최원일 (충청북도농업기술원 와인연구소) , 노재관 (충청북도농업기술원 와인연구소)
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 th...
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핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
레드 와인의 주요 파이토케미컬은 무엇인가? | 국내의 1인당 연간 와인 소비량은 1 L 정도로 레드 와인이 70% 이상을 차지하는데 약 80%를 수입산에 의존하고 있는 실정이며, 레드 와인의 주된 phytochemicals로서 proanthocyanidin, resveratrol, flavonol 등의 폴리페놀 물질이 밝혀진 바 있다(Frankel 등 1993). 국내에서도 Campbell Early, MBA(Muscat Bailey A)와 같은 적포도 품종으로 제조한 레드 와인의 품질특성에 관하여 보고된 바 있지만(Yook 등 2008, Hwang &Park 2009), 머루 와인의 전반적인 품질 특성에 관한 자료가 부족한 실정이다. | |
머루란 무엇인가? | 머루(Korean wild grape, Vitis cognetiea)는 포도과에 속하는 넝쿨성 목본식물로 한국, 일본 등지에 야생으로 많이 자라고있으며, 최근 머루 가공품 생산을 위해 이를 재배하는 농가가 늘고 있다. 성숙한 머루 열매는 크기가 8 mm 내외로 포도보다 작고, 짙은 흑자색을 띄며, 신맛이 강한 편이나, 다량의 무기질과 유기산, 비타민류가 풍부하여 머루즙이나 머루주형태로 음용되고 있다(Hwang & Ahn 1975). | |
시판 머루와인의 향기 성분에는 무엇이 있는가? | 98%가 분석되었다. 머루 와인의 향기 성분 분석 결과, 검출된 휘발성 향기성분은 총 35종이며, 알코올류는 7종, 에스테르류는 16종, 산류는 5종, 테르펜류는 3종, 기타 화합물은 4종으로 나타났다. |
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