동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)

  • 제22권2호
  • /
  • Pages.264-270
  • /
  • 2012
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  • 1225-6781(pISSN)
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  • 2288-8802(eISSN)
동아시아식생활학회 (The East Asian Society of Dietary Life)
권호 표지

포도(Red Glove)의 Pectinase 처리가 레드와인의 생산과 품질에 미치는 영향

Effect of Pectinase in Grape (Red Glove) Production and Quality of Red Wine

  • 이정창 (건국대학교 산업대학원 생물공학과 와인전공) ;
  • 최용근 (건국대학교 공과대학 미생물공학과) ;
  • 박정수 (건국대학교 공과대학 미생물공학과) ;
  • 정희훈 (건국대학교 공과대학 미생물공학과) ;
  • 이동희 (건국대학교 산업대학원 생물공학과 와인전공) ;
  • 최태부 (건국대학교 공과대학 미생물공학과) ;
  • 강상모 (건국대학교 공과대학 미생물공학과) ;
  • 김형주 (건국대학교 산업대학원 생물공학과 와인전공)
  • Lee, Jung-Chang (Master Program of Oenology, Graduate School of Engineering, Konkuk University) ;
  • Choi, Yong-Keun (Dept. of Microbial Engineering, Konkuk University) ;
  • Park, Jung-Soo (Dept. of Microbial Engineering, Konkuk University) ;
  • Jung, Hee-Hoon (Dept. of Microbial Engineering, Konkuk University) ;
  • Yi, Dong-Hee (Master Program of Oenology, Graduate School of Engineering, Konkuk University) ;
  • Choe, Tae-Boo (Dept. of Microbial Engineering, Konkuk University) ;
  • Kang, Sang-Mo (Dept. of Microbial Engineering, Konkuk University) ;
  • Kim, Hyung-Joo (Master Program of Oenology, Graduate School of Engineering, Konkuk University)
  • 투고 : 2012.02.07
  • 심사 : 2012.04.13
  • 발행 : 2012.04.30
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초록

본 연구는 pectinase 처리가 레드와인 발효와 와인의 품질에 미치는 영향을 분석하였다. 실험군과 대조군으로 구분하여 진행하였으며, pectinase 처리가 와인제조 과정에서 과즙 추출 향상, 과즙 청징 작용으로 색의 투명성과 안정성에 좋은 효과를 나타냄을 확인할 수 있었다. 포도과즙 산출량 변화를 확인한 결과에서는 pectinase가 펙틴을 분해하여 약 13%(v/v)의 포도과즙 수율 증가를 나타냈다. 와인 색의 강도와 투명성의 결과는 실험군이 대조군에 비하여 색의 적색도가 강하게 나타났으며, 색도에서는 높은 선명도를 나타냈다. 또한, 펙틴이 pectinesterase(PE)에 의해 가수분해되어 발효 중에 메탄올 함량이 증가되었다. 관능검사를 통한 와인 품질과 관련된 기호 평가에서는 실험군이 대조군에 비해 외관, 향, 맛, 촉감이 우수함을 확인할 수 있었다. 이와 같이 pectinase의 처리에 의한 레드와인 발효 시, 다당류와 펙틴의 분해에 의해 레드와인의 품질 향상을 가져올 수 있음을 확인하였다. 본 연구를 토대로 와인제조 과정에서 pectinase의 효율성을 극대화하고, 메탄올 생성량의 감소 방안, 그리고 pectinase 처리 와인의 성분 분석과 기능이 세부적으로 연구된다면 와인품질 개선에 더 큰 효과를 기대할 수 있을 것으로 판단된다.

The effect of pectinase on wine production and quality during wine fermentation was investigated in an experiment a laboratory scale (2 kg grape/5 L tank). Experimental results show that the enzyme-treated sample displayed a 13% higher rate of grape juice production compared to control (enzyme-untreated). In the case of color analysis, the addition of pectinase improved the color quality of wine in terms of both color intensity and hue values. The results show that pectinase enhanced both dark-red color and clarity of wine during the fermentation period. Further, the methanol concentration of the wine sample treated with pectinase reached 225.32 mg/L (control: 100.72 mg/L) due to hydrolysis of pectin. Sensory analysis after fermentation showed that pectinase significantly increased the color, smell, taste, and touch intensity scores of wines compared to control.

키워드

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