[논문]발효·침용 기간을 달리한 Muscat of Alexandria 와인의 발효 기간별 품질 특성

박혜진; 박은하; 신혜림; 박의광; 최성열; 김민자

doi:10.9799/ksfan.2021.34.6.621

발효·침용 기간을 달리한 Muscat of Alexandria 와인의 발효 기간별 품질 특성
Qualitative Characteristics of Fermentation Periods in Muscat of Alexandria Wine Having Different Fermentation·Maceration Periods 원문보기

한국식품영양학회지 = The Korean journal of food and nutrition, v.34 no.6, 2021년, pp.621 - 630

박혜진 (충청북도농업기술원 와인연구소) , 박은하 (충청북도농업기술원 와인연구소) , 신혜림 (충청북도농업기술원 와인연구소) , 박의광 (충청북도농업기술원 와인연구소) , 최성열 (충청북도농업기술원 와인연구소) , 김민자 (충청북도농업기술원)

Abstract ▼ AI-Helper

In this study, we attempted to compare the maceration processes in the white wine made of Muscat of Alexandria grape having different the fermentation· maceration periods. These wine were sampled and analyzed by fermentation periods. The pH of wines ranged from 3.25 to 3.27 and the total acidity of wines ranged from 0.85~0.91% (w/v) on the 12th day of fermentation period. The ethanol concentration in these wines increased during the alcoholic fermentation period, on the other hand, the soluble solid concentrations (°Brix) decreased. The b value (yellowness) of Muscat of Alexandria wine was the highest at 8.31 in C treatment, which is a wine with a long maceration period, and B (7.19) and A (5.27) were significantly decreased as the maceration period was shorter. The total polyphenol and tannin content of wine increased with the period of maceration. Total polyphenol and tannin contents had the highest values (64.20 and 67.11 mg%, respectively) in the C treatment, which is a wine with a long maceration period on the 12th day of fermentation period. The physiological activities of Alexandria wine were highest level in the treatment with a long maceration period. As a result, this study provides useful scientific information that quality characteristics and physiological activities in white wine.

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표/그림 (10)

표 Table 1. Chemical characteristics of fermentation periods in Muscat of Alexandria grape and wine having different maceration periods
표 Table 2. Organic acid contents of fermentation periods in Muscat of Alexandria grape and wine having different maceration periods (mg/mL)
그림 Fig. 1. Total polyphenol contents of fermentation periods in Muscat of Alexandria wine having different maceration periods. A: Muscat of Alexandria wine treated for 2 days in maceration period; B: Muscat of Alexandria wine treated for 7 days in maceration period; C: Muscat of Alexandria wine fermented without maceration period.
표 Table 3. Colorimetric characteristic of fermentation periods in Muscat of Alexandria wine having different maceration periods
그림 Fig. 2. Tannin contents of fermentation periods in Muscat of Alexandria wine having different maceration periods. A: Muscat of Alexandria wine treated for 2 days in maceration period; B: Muscat of Alexandria wine treated for 7 days in maceration period; C: Muscat of Alexandria wine fermented without maceration period.
그림 Fig. 3. ABTS free scavenging activity of fermentation periods in Muscat of Alexandria wine having different maceration periods. A: Muscat of Alexandria wine treated for 2 days in maceration period; B: Muscat of Alexandria wine treated for 7 days in maceration period; C: Muscat of Alexandria wine fermented without maceration period.
그림 Fig. 4. DPPH free scavenging activity of fermentation periods in Muscat of Alexandria wine having different maceration periods. A: Muscat of Alexandria wine treated for 2 days in maceration period; B: Muscat of Alexandria wine treated for 7 days in maceration period; C: Muscat of Alexandria wine fermented without maceration period.
그림 Fig. 5. α-glucosidase inhibition activity of fermentation periods in Muscat of Alexandria wine having different maceration periods. A: Muscat of Alexandria wine treated for 2 days in maceration period; B: Muscat of Alexandria wine treated for 7 days in maceration period; C: Muscat of Alexandria wine fermented without maceration period.
그림 Fig. 6. Tyrosinase inhibition activity of fermentation periods in Muscat of Alexandria wine having different maceration periods. A: Muscat of Alexandria wine treated for 2 days in maceration period; B: Muscat of Alexandria wine treated for 7 days in maceration period; C: Muscat of Alexandria wine fermented without maceration period.
표 Table 4. Correlation coefficients among total polyphenol contents (TPC), tannin contents (TC), ABTS and DPPH radical scavenging activity, α-glucosidase and tyrosinase inhibition activity of fermentation periods in Muscat of Alexandria grape and wine having different maceration periods

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