Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Red wine quality of new Korean grape cultivar, Ageude

국내 육성 포도 품종 아그데 적포도주 품질 특성

  • Jeong-Sil Choi (Fruit Research Division, National Institute of Horticultural and Herbal Science) ;
  • Seo-Jun Park (Fruit Research Division, National Institute of Horticultural and Herbal Science) ;
  • Youn-Young Hur (Fruit Research Division, National Institute of Horticultural and Herbal Science) ;
  • Dong-Hoon Lee (Fruit Research Division, National Institute of Horticultural and Herbal Science) ;
  • Su-Jin Kim (Fruit Research Division, National Institute of Horticultural and Herbal Science) ;
  • Dongjun Im (Fruit Research Division, National Institute of Horticultural and Herbal Science)
  • 최정실 (국립원예특작과학원 과수과) ;
  • 박서준 (국립원예특작과학원 과수과) ;
  • 허윤영 (국립원예특작과학원 과수과) ;
  • 이동훈 (국립원예특작과학원 과수과) ;
  • 김수진 (국립원예특작과학원 과수과) ;
  • 임동준 (국립원예특작과학원 과수과)
  • Received : 2023.07.24
  • Accepted : 2023.08.28
  • Published : 2023.10.30
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Abstract

This study aimed to investigate the wine properties of new Korean grape cultivar Ageude. To this end, wine was produced using five grape cultivars including Campbell Early and Muscat Bailey A, which are commonly used for winemaking in Korea and Pinot Meunier and Gamay, which are European wine grape cultivars. We conducted a comprehensive analysis of wine quality properties, color, and phenolic compounds and compared the variations observed among these cultivars. The pH and total acid contents were in the ranges of 3.75-4.57 and 0.39-0.58%, respectively. Specifically, the total acid content of Ageude was 0.47% which was not high, when compared to those of other wines. However, the soluble solid content was 7.85 °Brix, which was higher than those of the other wines. In terms of color, the redness, color intensity, and hue values were all considerably high. Moreover, the total phenolic content and total anthocyanin content of Ageude were notably higher than those of the other cultivars. However, it is worth noting that proanthocyanidin was not detected. Based on these findings, Ageude is an excellent cultivar for producing red wine, owing to its high total anthocyanin content and redness due to the absence of proanthocyanidin, it is more suitable for producing short-term aging wine rather than long-term aging wine.

본 연구는 국내에서 양조용 품종으로 개발한 아그데 품종의 양조 적성을 알아보기 위해, 국내에서 주로 이용되고 있는 캠벨얼리와 머스캣 베일리 에이 그리고 유럽의 양조용품종인 피노 뮈니에와 가메를 이용하여 포도주를 제조하여 일반적인 품질 및 페놀화합물 함량을 비교 분석하였다. 시험에 사용된 포도주의 pH는 3.75-4.57이었고 총산 함량은 0.39-0.58%이었다. 아그데 포도주의 산 함량은 0.47%로 다른 품종으로 제조한 포도주에 비해 높지 않았다. 반면, 가용성 고형분 함량은 7.85 °Brix로 다른 시료들에 비해 높은편이었다. 또한, 색에 있어서도 적색도, intensity뿐만 아니라 hue값이 모두 유의적으로 높게 나타났다. 총페놀화합물 함량과 총안토시아닌 함량에서도 아그데가 다른 품종에 비해 유의적으로 높게 나타났다. 반면, 프로안토시아니딘은 검출되지 않았다. 이것으로 아그데 품종이 신맛이 적고 단맛이 있는, 총안토시아닌 함량 및 적색도가 높아 색이 진한 적포도주를 제조하기에 적합한 와인용 품종이라는 것을 알 수 있었다. 그렇지만, 프로안토시아니딘이 없어서 장기 숙성용 와인보다는 단기 숙성용 와인으로 적합할 것으로 사료된다. 또한, 아그데 포도 자체의 향이 풍부하므로 아그데 포도주의 향과 맛에 대한 연구와 숙성에 따른 품질 변화에 대한 연구가 필요할 것으로 사료된다.

Keywords

Acknowledgement

본 연구는 농촌진흥청 기관고유사업(세부과제: PJ01448303) 및 2023년도 농촌진흥청 국립원예특작과학원 전문연구원 과정 지원사업에 의해 이루어진 것이며 연구비 지원에 감사드립니다.

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