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

  • 제26권5호
  • /
  • Pages.445-449
  • /
  • 2016
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  • 1225-6781(pISSN)
  • /
  • 2288-8802(eISSN)
동아시아식생활학회 (The East Asian Society of Dietary Life)
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국내 육성 품종 '청향' 포도의 숙도별 양조 적성 연구

Study on Wine Quality of Domestic Grape Cultivar 'Cheonghyang' classified by Ripening Stage

  • Lee, Hyo-Young (Gangwon-do Agricultural Research & Extension Services) ;
  • Jeon, Jin-A (Fermented Food Science Division, National Academy of Agricultural Science) ;
  • Park, Young-Sik (Gangwon-do Agricultural Research & Extension Services) ;
  • Yi, Jae-Hyoung (Gangwon-do Agricultural Research & Extension Services) ;
  • Kwon, Hye-Jeong (Gangwon-do Agricultural Research & Extension Services) ;
  • Jeong, Seok-Tae (Fermented Food Science Division, National Academy of Agricultural Science)
  • 투고 : 2016.09.13
  • 심사 : 2016.10.12
  • 발행 : 2016.10.31
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초록

In this study, Red pearl (4x) and MBA (2x) were crossed Gangwon-do Agricultural Research and Extension Services in 2000 to compare the brewing characteristics of Cheonghyang, a seedless kind of grape registered in 2009, by maturity. Fruit characteristics of Cheonghyang were examined after the first racking and 300 days after fermentation during aging in manufacturing wine based on maturity categories of being immature, mature, and overmature after harvest between August 25 and 27, 2014. The soluble solid matter content did not differ between the first racking following manufacturing wine and during ripening, and the alcohol content following the first racking was 12.9% for immature ones, 13.0% for mature ones, and 12.7% for overmature ones., The alcohol content decreased by appropriately 1.3% to 1.8% during ripening. The total acidity content was 0.9% for immature ones, 0.8% for mature ones, and 0.5% for overmature ones following the first racking and showed insignificant variations during ripening of 0.8%, 0.7%, and 0.5%, respectively, with wine made from mature ones showing proper acidity. The volatile acid content following the first racking during ripening, showing insignificant variation by maturity; however, it decreased after ripening. The sensory evaluation detected differences in acidity of wine between mature and overmature grapes. There was no difference in sour taste between immature and mature grapes; however, overmature ones had low levels of sour taste. Our results showed that mature wine had the best overall preference.

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참고문헌

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