한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제36권6호
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  • Pages.425-435
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  • 2023
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
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2차 발효 후 로제 스파클링 와인의 품질 특성 및 기능성

Quality Characteristics and Functionality of Rose Sparkling Wines by Secondary Fermentation

  • 신혜림 (충북농업기술원 와인연구소) ;
  • 이윤정 (충북농업기술원 와인연구소) ;
  • 황온빛 (충북농업기술원 와인연구소) ;
  • 박의광 (충북농업기술원 와인연구소) ;
  • 최성열 (충북농업기술원 와인연구소) ;
  • 윤동규 (충북농업기술원 와인연구소) ;
  • 윤향식 (충북농업기술원 와인연구소)
  • Hyerim Shin (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • YunJeong Lee (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • On Bit Hwang (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Eui Kwang Park (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Sungyeol Choi (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Dong Kyu Yoon (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Hyang-Sik Yoon (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services)
  • 투고 : 2023.10.03
  • 심사 : 2023.10.31
  • 발행 : 2023.12.31
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초록

This study investigated quality characteristics and functionality of rose sparkling wine that were manufactured by secondary fermentation after inoculation of yeast strains. The pH of the samples ranged from 3.96 to 4.05 and total acidity ranged from 0.23 to 0.32%. The alcohol contents of wines ranged from 6.4 to 6.6% and the CO2 pressure ranged from 2.0 to 2.6 bar. The brightness of rose wines ranged from 84.72 to 87.36, the redness from 9.28 to 14.15, and the yellowness from 9.50 to 19.20. The hue value of wines ranged from 1.137 to 1.513 and color intensity ranged from 0.724 to 0.882. Aroma analysis identified 14 alcohols, 22 esters, 4 ketones, 4 acids, and 17 miscellaneous compounds. The total tannin contents and total polyphenol contents of wines were 11.28~12.43 mg% and 24.79~28.20 mg%, respectively. The DPPH radical scavenging activity of wines ranged 63.33 to 67.89% and the ABTS radical scavenging activity of wines 82.16~86.06%. The results of this study provide a basis for establishing the brewing process of rose sparkling wines yeast strains.

키워드

과제정보

본 논문은 농촌진흥청 연구사업(주관과제명: 국산 포도의 안정생산과 와인 경쟁력 강화를 위한 생산기술 개발 및 실용화, 과제번호: RS-2021-RD012438)의 지원에 의한 것으로, 이에 감사드립니다.

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