The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics and Functionality of Low Alcohol Wines after Heat Sterilization and Non-Thermal Sterilization

저알코올 와인의 가열 및 비가열 살균 후 품질 특성 및 기능성

  • Shin, Hyerim (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Park, Hyejin (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Hwang, On Bit (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Choi, Sungyeol (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Park, Eui Kwang (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Yoon, Dong Kyu (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Yoon, Hyang-Sik (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services)
  • 신혜림 (충북농업기술원 와인연구소) ;
  • 박혜진 (충북농업기술원) ;
  • 황온빛 (충북농업기술원 와인연구소) ;
  • 최성열 (충북농업기술원 와인연구소) ;
  • 박의광 (충북농업기술원 와인연구소) ;
  • 윤동규 (충북농업기술원 와인연구소) ;
  • 윤향식 (충북농업기술원 와인연구소)
  • Received : 2022.09.16
  • Accepted : 2022.10.02
  • Published : 2022.10.31
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Abstract

Low alcohol (6%) wines were manufactured using Campbell Early. To develop the sterilization process of low alcohol wines, red wines were heat sterilized, and rose wines were nonthermal sterilized by concentration using potassium metasulfite and potassium sorbate. Samples were stored at 25℃ and quality characteristics were investigated by period. Results of this study revealed the pH of the samples after sterilization ranged from 3.15 to 3.19, and the total acidity of wines ranged from 0.011 to 0.024%. The free SO2 contents of wines ranged from 13.00 to 29.678 mg/L, and the total SO2 contents of wines ranged from 47.50 to 121.00 mg/L. L (lightness) of wines decreased whereas a (redness) and b(yellowness) increased. The hue value of wines ranged from 0.52 to 1.03, and decreased significantly(not including rose sweet wines). The color intensity of red and rose dry wines after sterilization increased, whereas red and rose sweet wines decreased. The DPPH radical scavenging activity of red wines and rose wines ranged between 75.50 to 89.23%, and 36.60 to 56.54%, respectively. The total polyphenol contents were 57.51~182.63 mg%. Results of this study provide scientific information to establish the sterilization process of low alcohol wines.

Keywords

Acknowledgement

본 논문은 농촌진흥청 연구사업(주관과제명: 국산 포도의 안정생산과 와인 경쟁력 강화를 위한 생산기술 개발 및 실용화, 과제번호: PJ016146)의 지원에 의한 것으로, 이에 감사드립니다.

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