Browse > Article
http://dx.doi.org/10.17495/easdl.2016.12.26.6.559

Characteristics of Gaeryangmerou Wine deacidified by Calcium Carbonate  

Kim, Chan-Woo (Fermented Food Science Division, National Institute of Agricultural Science)
Jeon, Jin-A (Fermented Food Science Division, National Institute of Agricultural Science)
Kang, Ji-Eun (Fermented Food Science Division, National Institute of Agricultural Science)
Choi, Han-Seok (Fermented Food Science Division, National Institute of Agricultural Science)
Yeo, Soo-Hwan (Fermented Food Science Division, National Institute of Agricultural Science)
Jeong, Seok-Tae (Fermented Food Science Division, National Institute of Agricultural Science)
Publication Information
Journal of the East Asian Society of Dietary Life / v.26, no.6, 2016 , pp. 559-564 More about this Journal
Abstract
We investigated the effect of calcium carbonate on the quality of wine obtained from Gaeryangmerou (Vitis. spp.), grapes, which are commonly used in wine making in Korea. Alcoholic fermentation was carried out at $25^{\circ}C$, for 7 days in the presence of 0.1%, 0.2%, and 0.3% calcium carbonate. As calcium carbonate concentration increased, the pH of wine increased, while its total acid content and redness decreased. Calcium carbonate treatment during precipitation and aging is more effective than during fermentation. Concentrations of alcohol, total anthocyanin, polyphenol, and tannin showed no significant differences between controls and deacidified groups. Tartaric and malic acids were found to be the major acids in Gaeryangmerou wine. Calcium carbonate reduced total acidity by precipitating tartaric acid. In the sensory evaluation of the acidity, and overall acceptability, wine treated with 0.1% calcium carbonate was the best. Higher calcium carbonate concentration, was associated with greater reduction in total wine acidity. However, it is necessary to maintain the calcium carbonate concentration within 0.1% since excessive amounts of calcium carbonate can have a negative effect on wine quality.
Keywords
gaeryangmerou; wine; deacidification; calcium carbonate;
Citations & Related Records
Times Cited By KSCI : 8  (Citation Analysis)
연도 인용수 순위
1 Yook C, Seo MH, Kim DH, Kim JS (2007). Quality improvement of Campbell Early wine by mixing with different fruits. Korean J Food Sci Technol 39: 390-399.
2 Youn JH, Sang HY, Jeon SH, Park HS (2003) Comparison of resveratrol contents between 'Gailiang-meru'(Vitis spp.) 'Campbell Early' grape. Korean J Hort Sci Technol 21: 73.
3 Castino M (1974) Deacidification of wine with strong anion exchange resins in carbonate form. Vini Ital 16: 305-401.
4 Chang EH, Jeong ST, Park KS, Yun HK, Roh JH, Jang HI, Choi JU (2008) Characteristics of domestic and imported red wines. Korean J Food Preserv 15: 203-208.
5 Chang EH, Jeong ST, Roh JH, Jeong SM, Lee HC, Choi JU (2010) Wine quality properties with reference to the temperature of grape-must prior to fermentation. Korean J Food Preserv 17: 608-615.
6 Chang EH, Jeong ST, Roh JH, Jeong SM, Park SJ, Lee HC, Choi JU (2010) Enological characteristics of Campbell Early grape must studied using various carbonic maceration temperatures. Korean J Food Preserv 6: 881-888.
7 Choi JS, Yeo SH, Choi HS, Jeong ST (2016) Quality characteristics of Yakju containing pretreated lotus leaves. Korean J Food Preserv 23: 204-210.   DOI
8 Hwang IK, Ahn SY (1975) Studies on of the anthocyanins in wild vines(Vitis amurensis Ruprecht). Korean J Agr Chem Soc 18: 188-193.
9 Hariantono J, Yokota A, Takao S, Tomita F (1991) Ethanol production from raw starch by simultaneous fermentation using Schizosaccharomyces pombe and a raw starch saccharifying enzyme from Corticium rolfsii. J Ferment Bioeng 71: 367-371.   DOI
10 Hwang IK, Ahn SY (1975) Separation and determination of anthocyanins in wild vines. Korean J Agr Chem Soc 18: 183-187.
11 Kang JE, Kim JW, Choi HS, Kim CW, YEO SH, Jeong ST (2015) Effect of the addition of protein and lipid on the quality characteristics of yakju. Korean J Food Preserv 22 (3): 361-368.   DOI
12 Kim IH (2009) A study of the influence of organic acids and free sugar's composition on tasting in red wine. Kunkuk University, Seoul. pp 14-15.
13 Kim JW (2007) Marketing Strategy of Korea Wine. Symposium on Activation Plan of Korea Wine Industry. NIAS, pp 87-99.
14 Kim KH, Park HD (2006) Isolation and Characterization of Osomotolerant Wine Yeasts and Tartaric Acid-Degrading Yeasts from Korean Wild Grapes. Kyungbuk National University, Daegu. pp 2-4.
15 Kim SD, Kim MK, Kim ID (1997) Neutralization and buffer effect of carb shell power in kimchi. Korean J Soc Food Sci Nutr 26: 569-574.
16 Kim SY, Kim SK (1997) Winemaking from new wild grape. Korean J Food Nutr 10: 254-262.
17 Lee IS, Jeong ST, Rho JH, Kim HS (2009) An aroma extract of Japanese apricot for acidity regulation and manufacturing method for Japanese apricot wine containing the same. Korea patent. C12G 3/02.
18 Mazza G, Miniati E (1993) Anthocyanins in Fruits, Vegetables and Grains. CRC press.
19 Lee JK, Kim JS (2006) Study on the deacidification of wine made from campbell early. Korean J Food Sci Technol 38: 408-413.
20 Lee SR, Knag HA, Chang YI, Chang KS (1999) The changes of physicochemical composition of wine by reverse osmosis system. Food J Eng Prog 3: 1-7.
21 Mo HW, Jeong JS, Choi SW, Choi KH (2012) Preparation of wine using wild yeast from dried omija and optimal nutritional requirements for alcoholic fermentation. Korean J Soc Food Sci Nutr 41: 254-260.   DOI
22 National Tax Service (2009) Analysis of liquor regulatory. Seoul, Korea, p 41-42.
23 Park YH (1975) Studies on the grape variety and the selection of yeast strain for wine making. Korea J Korean Agric Chem Soc 18: 219-227.
24 Park WM, Park HG, Rhee SJ, Lee CH, Yoon KE (2002) Suitability of domestic grape, cultivar Campbell’s Early, for production of red wine. Korean J Food Sci Technol 34: 590-596.
25 Steele JT, Kunkee RE (1978) Deacidification of musts from the western united states by the calcium double salt precipitation process. American J Enol Vitic 29: 153-160.
26 Webb AD (1974) In Chemistry of Winemaking. American Chemical Society, Washington D.C., pp 107.