The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics of Korean Domestic Commercial Rosé Wines

국산 시판 로제 와인의 품질 특성

  • Park, Jung-Mi (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Park, Hyejin (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Jeong, Changwon (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Choi, Wonil (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Kim, Sidong (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Yoon, Hyang-Sik (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services)
  • 박정미 (충청북도농업기술원 와인연구소) ;
  • 박혜진 (충청북도농업기술원 와인연구소) ;
  • 정창원 (충청북도농업기술원 와인연구소) ;
  • 최원일 (충청북도농업기술원 와인연구소) ;
  • 김시동 (충청북도농업기술원 와인연구소) ;
  • 윤향식 (충청북도농업기술원 와인연구소)
  • Received : 2017.06.07
  • Accepted : 2017.08.07
  • Published : 2017.10.31
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Abstract

To investigate the quality characteristics of domestic $ros{\acute{e}}$ wines marketed in Korea, 11 kinds of wines were purchased at the Korea Wine Festival in 2016. The color, physiological activity, aroma component and sensory evaluations were conducted. The hue value of $ros{\acute{e}}$ wines ranged from 0.592 to 1.990, with the Ro7 of Delaware having the highest value. The brightness of $ros{\acute{e}}$ wines ranged from 42.96 to 94.99, the redness from 3.20 to 59.37, and the yellowness from 8.43 to 24.83. Of the 11 $ros{\acute{e}}$ wines evaluated, 1 was a dry wine and 10 were sweet wines. The average sugar content of the sweet wines was 73.89 mg/mL. Among the organic acid contents, malic acid ranged from 0.214 to 2.903 mg/mL, and lactic acid content ranged from 0 to 3.423 mg/mL. Malolactic fermentation differed, depending on the source. The total polyphenol content of $ros{\acute{e}}$ wines ranged from 50.55 to 99.55 mg%, the anthocyanin content was 2.12 to 213.30 mg/L, and the DPPH radical scavenging activity of $ros{\acute{e}}$ wines was between 73.75 to 90.41%. A total of 41 volatile components were detected, including 7 alcohols, 22 esters, 4 terpenes, 3 acids and 5 other compounds. Of these, 9 compounds had odor activity value(OAV) greater than 1; these were identified as 1-propanol (alcohol, pungent), 3-methyl-1-butanol (harsh, nail polish), ethyl butanoate (strawberry, lactic), isopentyl acetate (fresh, banana), ethyl hexanoate (green apple, fruity), ethyl octanoate (pineapple, pear, floral), ethyl decanoate (fruity, fatty, pleasant), linalool (flower, lavender) and limonene (lemone, orange). As a result of the sensory evaluation, the Ro5 wine made from Campbell Early grape, and having a good color, flavor and taste, was the most preferred.

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