초록 ▼

Ⅳ. 연구개발결과
1. 포도(머루) 품종별 양조적성 평가
○ 포도(머루) 품종별 와인관련 포도품질 특성 분석(양조용 육성중인 품종)
○ 기본 와인양조에 의한 품종별 양조적성 평가
○ 품종별 기호성 평가(전문 소믈리에)를 통한 우수품종(계통) 선발
2. 포도(머루) 품종별 와인양조기술 개발
○ 청수포도의 압착조건에 따른 와인품질특성 평가
○ 청수포도의 효모 종류에 따른 와인품질특성 평가
○ 설탕 무첨가 개량머루와 MBA의 배합비율에 따른 와인의 품질특성 평가
○ 개량머루와

Ⅳ. 연구개발결과
1. 포도(머루) 품종별 양조적성 평가
○ 포도(머루) 품종별 와인관련 포도품질 특성 분석(양조용 육성중인 품종)
○ 기본 와인양조에 의한 품종별 양조적성 평가
○ 품종별 기호성 평가(전문 소믈리에)를 통한 우수품종(계통) 선발
2. 포도(머루) 품종별 와인양조기술 개발
○ 청수포도의 압착조건에 따른 와인품질특성 평가
○ 청수포도의 효모 종류에 따른 와인품질특성 평가
○ 설탕 무첨가 개량머루와 MBA의 배합비율에 따른 와인의 품질특성 평가
○ 개량머루와 MBA 혼합와인의 냉동처리에 의한 품질특성
○ 개량머루와 캠벨얼리의 배합비율에 따른 와인의 품질특성
○ 동결처리를 이용한 무가당 포도주 제조기술 개발
○ 전문 소믈리에를 통한 혼합와인 최적 배합비율 선발
○ 청수와인 현장적용을 통한 실용화 연구
○ 적포도주(개량머루 MBA 혼합와인) 제조기술의 현장 적용을 통한 실용화
○ 적포도주 청징방법의 최적화 연구

Abstract ▼

First, this sudy was conducted for brewing aptitude evaluation of grape varieties (14 varieties of grape were grown in Gangwon-do). The quality characteristics of the raw material of grapes varieties, the sugar content were 18.1-23.9°Brix and total acidity(%) were 0.62-1.11%. For considering the res

First, this sudy was conducted for brewing aptitude evaluation of grape varieties (14 varieties of grape were grown in Gangwon-do). The quality characteristics of the raw material of grapes varieties, the sugar content were 18.1-23.9°Brix and total acidity(%) were 0.62-1.11%. For considering the results of sugar content and total acidity, samples(A,B,C,E,H,J) were suitable for wine brewing. Soluble solids of that wine of grapes varieties were 7.1-9.4°Brix and total acidity 0.7-1.3%. On the average, content of a suitable acidity of the wine was 0.8% or less, and sample A,E,H,J were suitable. Sample B,D,H,I,K,L,M,N were showed that anthocyanin and tannin was high, and were suitable for wine for aging. L(lightness) and a (redness) value of sample J were the highest measured. The major components of organic acid of wine were tartaric acid and mailc acid. Sample F,G,I contained much content of tannin and anthocyanin and these samples were selected to be superior to the sensory evaluation. While sample J had little content of tannin and anthocyanin, it get high scores for aroma, sour taste, heavy taste, balance.
Secondly we investigated the effect of the cell-wall-degrading enzyme and its skin contact time on the brewing characteristics of Cheongsoo grape. The easy of juice extraction was excellent at the cell-wall-degrading enzyme and skin contact treatments, and the aroma was best after five days of skin contact treatment. Furthermore, the juice yields of the Chengsoo grape were more dramatically increased by the cell-wall-degrading enzyme and skin contact treatments than by the control. The data on the pH, total acidity, and soluble solids did not significantly differ among the treatments, and the pH range from 3.1 to 3.4; the total acidity from 0.5% to 0.6% (as tartaric acid); and the soluble solids, from 6.7 to 7.1 °Brix. The alcohol content of cell-wall-degrading enzyme treatment was highest with 13.3%. The total polyphenol was gradually increased with the longer skin contact time, and was highest after 10 days of skin contact treatment, at 306.4 mg/L. The main organic acids detected in the Cheongsoo wine were malic and tartaric acid, and citric, succinic and lactic acid were also detected. Our results show that the cell-wall-degrading enzyme and skin contact treatments were better in terms of the easy of juice extraction and significantly increased the juice yield and the volatile compound of the Cheongsoo wine.
Finally Meoru juice (100%, 75%, 50%, 25%, and 0%) was blended with different concentrations (0%, 25%, 50%, 70% and 100%) of juice from a range of grape varieties MBA. The concentrations of Meoru juice and the grape variety juice influenced the physicochemical characteristics of the blended juice. As the concentration of meoru juice increased, there was an increase in the mean content of bioactive compounds including total phenolics, anthocyanin and acidity increased. A sensory evaluation showed there was no significant difference among the blended juice samples in terms of aroma. The sample comprising 50% Meoru + 50% MBA was the most acceptable in terms of taste and overall acceptability, while the sample comprising 100% MBA was the most acceptable in terms of color and aroma.