The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics of Campbell Early added Korean Traditional Wines (Yakju) with Different Yeast and Pretreatment

효모 및 전처리를 달리하여 제조한 캠벨얼리 첨가 약주의 품질 특성

  • Hyejin Park (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Nu Ri Kwon (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Jae Eun Park (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Hyunman Shin (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Ju-Hyoung Kim (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Hyun-Ju Eom (Chungcheongbukdo Agricultural Research and Extension Services)
  • Received : 2023.12.14
  • Accepted : 2024.04.01
  • Published : 2024.04.30
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Abstract

The objective of this study was to investigate the quality characteristics of Campbell Early grape-added traditional Korean wines (yakju) prepared with different yeasts and pretreatments. The first pretreatment (A) was prepared by crushing the grapes, the second method (B) was prepared by heating the grapes at 60~70℃ for 30 minutes, and the third method (C) was prepared by freeze-concentrating grape juice. The pH of the fermented wines ranged from 3.77 to 4.10, and the total acidity of the samples ranged from 0.32 to 0.62%. The a value (redness) ranged from -0.40 to 17.89, which was higher in Campbell Early-added samples than in the controls (grapes not added). Total polyphenol content was the highest in samples prepared by crushing or heating Campbell Early grapes with ES22, and the total flavonoid contents were the highest in samples prepared by crushing Campbell Early grapes with ES22. The anthocyanin contents were also the highest in the samples fermented by heating Campbell Early grapes. ABTS and DPPH radical scavenging activities were also the highest (84.08 and 77.56%, respectively) in samples fermented by heating Campbell Early grapes.

Keywords

Acknowledgement

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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