[논문]MBA(Muscat Bailey A) 와인의 오크통 숙성에 따른 품질 특성

최원일; 박정미; 박혜진

doi:10.9799/ksfan.2021.34.1.079

MBA(Muscat Bailey A) 와인의 오크통 숙성에 따른 품질 특성
The Quality Characteristics of MBA (Muscat Bailey A) Wine according to Different Oak Barrel Maturation Methods 원문보기

한국식품영양학회지 = The Korean journal of food and nutrition, v.34 no.1, 2021년, pp.79 - 87

최원일 (충청북도농업기술원 원예연구과) , 박정미 (충청북도농업기술원 작물연구과) , 박혜진 (충청북도농업기술원 와인연구소)

Abstract ▼ AI-Helper

This study was conducted in order to investigate the quality characteristics of MBA wine resulting from treatment with different oak barrel maturation methods. This study focused on the maturation of wine in five different types of barrels, including a stainless-steel maturation barrel, a foreign medium-toasted oak barrel, and domestic light, medium and heavy toasted oak barrels, and looked at the resulting differences in quality characteristics between the wines. All oak barrels used for this study had a capacity of 100 liters. The results of the study revealed that the pH content increased by up to 3.86~3.93% after 9 months, and then decreased after this point. The total anthocyanin content increased up to 152.52~174.95 mg/L during a 6 month maturation period, and thereafter began decreasing in concentration, with overall anthocyanin levels tending to be higher after maturation in foreign oak barrels. Overall, functional elements tended to measure higher after maturation in foreign oak barrels as opposed to maturation in domestic oak barrels. Therefore, these results indicate that it is necessary to improve the production of domestic oak barrels in the future in order to reliably produce wines with higher levels of functional elements.

주제어

표/그림 (15)

표 Table 2. pH of MBA (Muscat Bailey A) wine according to maturation in oak barrels
표 Table 1. Chemical characteristics of MBA wine before maturation in oak barrels
그림 Fig. 1. Changes in the sugar content of MBA (Muscat Bailey A) wine according to maturation in oak barrels. SSM, Stainless steel maturation; FOB, Foreign oak barrel; DOBL, Domestic oak barrel light; DOBM, Domestic oak barrel medium; DOBH, Domestic oak barrel heavy.
그림 Fig. 2. Changes in the alcohol contents of MBA (Muscat Bailey A) wine according to maturation in oak barrels. SSM, Stainless steel maturation; FOB, Foreign oak barrel; DOBL, Domestic oak barrel light; DOBM, Domestic oak barrel medium; DOBH, Domestic oak barrel heavy.
표 Table 3. Total acidity of MBA (Muscat Bailey A) wine according to maturation in oak barrels
그림 Fig. 3. Changes in the tannin contents of MBA (Muscat Bailey A) wine according to maturation in oak barrels. SSM, Stainless steel maturation; FOB, Foreign oak barrel; DOBL, Domestic oak barrel light; DOBM, Domestic oak barrel medium; DOBH, Domestic oak barrel heavy.
그림 Fig. 4. Changes in the total polyphenol content of MBA (Muscat Bailey A) wine according to maturation in oak barrels. SSM, Stainless steel maturation; FOB, Foreign oak barrel; DOBL, Domestic oak barrel light; DOBM, Domestic oak barrel medium; DOBH, Domestic oak barrel heavy.
표 Table 4. DPPH free scavenging activity of MBA (Muscat Bailey A) wine according to maturation in oak barrels
표 Table 5. Total anthocyanin contents of MBA (Muscat Bailey A) wine according to maturation in oak barrels
표 Table 6. Hue values of MBA (Muscat Bailey A) wine according to maturation in oak barrels
표 Table 7. Color intensity of MBA (Muscat Bailey A) wine according to maturation in oak barrels
표 Table 8. Lightness (L values) of MBA (Muscat Bailey A) wine according to maturation in oak barrels
표 Table 9. Redness(a values) of MBA(Muscat Bailey A) wine according to maturation in oak barrels
표 Table 10. Yellowness(b values) of MBA(Muscat Bailey A) wine according to maturation in oak barrels
표 Table 11. Volatile compounds of MBA (Muscat Bailey A) wine according to maturation in oak barrels (mg/L)

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