Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Wine Quality Properties with Reference to the Temperature of Grape-Must Prior to Fermentation

발효전 포도 으깸이의 열처리 온도에 따른 와인 품질특성

  • Chang, Eun-Ha (National Institute of Horticultural & Herbal Science RDA) ;
  • Jeong, Seok-Tae (National Academy of Agricultural Science RDA) ;
  • Roh, Jeong-Ho (National Institute of Horticultural & Herbal Science RDA) ;
  • Jeong, Sung-Min (National Institute of Horticultural & Herbal Science RDA) ;
  • Lee, Han-Chan (National Institute of Horticultural & Herbal Science RDA) ;
  • Choi, Jong-Uck (Department of Food Science & Technology, Kyungpook National University)
  • 장은하 (국립원예특작과학원 과수과) ;
  • 정석태 (국립농업과학원 발효이용과) ;
  • 노정호 (국립원예특작과학원 과수과) ;
  • 정성민 (국립원예특작과학원 과수과) ;
  • 이한찬 (국립원예특작과학원 과수과) ;
  • 최종욱 (경북대학교 식품공학과)
  • Received : 2010.04.08
  • Accepted : 2010.09.24
  • Published : 2010.10.30
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Abstract

We investigated the effect of grape-must temperature ($50^{\circ}C$, $60^{\circ}C$, and $70^{\circ}C$) on wine quality. We used Muscat Bailey A (MBA) grapes; these are often used in wine making in Korea. The numbers of viable bacteria, yeasts and molds in grape-must decreased with an increase in temperature. Polyphenol oxidase activities in grape-must were reduced at high temperatures. Redness; and, total anthocyanin, polyphenol, and tannin contents of MBA grape wine were higher after heating at $70^{\circ}C$ than after use of lower temperatures. Antioxidant activity was also enhanced after exposure to high temperatures, which may be attributable to the presence of increased levels of polyphenolic compounds in the grape-must. Thus, the heat treatment to prepare grape-must before wine fermentation greatly affects wine quality.

본 연구는 포도 원료의 열처리 온도(50, 60 and $70^{\circ}C$)가 포도주 품질에 미치는 영향을 알아보고자 하였다. 실험에 사용한 재료는 국내에서 주요 포도주용으로 생산되고 있는 품종중의 하나인 Muscat Bailey A를 이용하였다. 열처리 온도가 높아질수록 포도 으깸이 중에 살아있는 세균, 효모, 곰팡이 수는 현저하게 줄어들었으며 폴리페놀산화효소의 활성도 낮아졌다. 발효완료 후 포도주의 적색도나 총안토시아닌, 총폴리페놀, 탄닌 함량은 $70^{\circ}C$ 열처리에서 다른 처리구보다 높은 특징을 보였다. 또한 항산화활성도 원료의 열처리 온도가 높을수록 높아져, 높은 열처리 온도에서 폴리페놀성 물질 함량이 높고 폴리페놀산화효소의 활성이 낮은 것과 연관이 있는 것으로 판단된다. 결과적으로 발효 전 포도 원료의 열처리가 포도주 품질에 크게 영향을 미치는 것으로 나타났다.

Keywords

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