Browse > Article

The Chemical Characteristics of Korean Red Wine with Different Grape Varieties  

Lee, Jang-Eun (Department of Food Science and Nutrition, The Catholic University of Korea)
Won, Yoo-Dong (An seong-si Agricultural Development and Technology Center)
Kim, Sung-Soo (Korea Food Research Institute)
Koh, Kyung-Hee (Department of Food Science and Nutrition, The Catholic University of Korea)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.2, 2002 , pp. 151-156 More about this Journal
Abstract
Five kinds of red wine from three different grape varieties, Gerbong (G), Campbell (C), Moru (M), Gerbong+Moru (70:30, GM) and Gerbong+Campbell (70:30, GC), were prepared. Their chemical and microbiological changes were monitored during alcohol fermentation and aging. The changes of pH, brix and total acidity were $3.2{\sim}3.6,\;17.9{\sim}6.0$ and $2.4{\sim}4.6\;g/L$, respectively. The viable cell numbers of initial, stationary and death phases were $6.0{\times}10^6,\;1.0{\times}10^8$ and $7.0{\times}10^5\;cfu/mL$ during alcohol fermentation. The sugar fermentability, glucose and fructose contents were greatly decreased less than 0.2 g/L, and the final contents of ethanol and sulfur dioxide were $11.4{\sim}12.3%$ and $40{\sim}62\;mg/L$, respectively. The conversion ratios of malic acid to lactic acid were 23% (G), 67% (M), 28% (C), 33% (GM) and 39% (GC). The chemical characteristics of five red wine were significantly different in pH, total acidity, sulfur dioxide and lactic acid contents (p<0.05).
Keywords
red wine making; grape variety; Gerbong; Campbell; Moru;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Christensen, L.R., Bianchi, M.L., Lynn, C.D., Kasimatis, A.N. and Miller, M.W. The effect of harvest date on thompson seedless grapes and raisins, fruit composition, characteristics, and yield. Am. J. Enol. Vitic. 46: 10-16 (1995)
2 Wood, B.J.B. Microbiology of Fermented Foods. pp. 218-231.Thomson Science, London, UK (1998)
3 Byun, S.S. A comparative study on the manufacturing processes of red Wine. Korean J. Nutr. 13: 139-144 (1980)
4 Kim, J.S., Sim, J.Y. and Yook, C. Development of red wine using domestic grape Campbell Early. Korean J. Food Sci. Technol. 33:319-326(2001)
5 Lee, S.O. and Park, M.Y. Immobilaization of Leuconostoc oenos cells for wine deacidification. Korean J. Food Sci. Technol. 12:299-304 (1980)
6 SAS institute, Inc. SAS User's Guide. Statistical Analysis Sys-tems Instiute, Cary, NC, USA (1985)
7 Peterson, G.F., Kirrane, M., Hill, N. and Agapito, A. Comprehen-sive survey of the total sulfur dioxide concentrations of American wines. Am. J. Enol. Vitic. 51: 189-191 (2000)
8 Pickenng, G.J., Heatherbell, D.A. and Barnes, M.F. The produc-tion of reduced-alcohol wine using glucose oxidase treated juice.Part II. Stability and $SO_2$ binding. Am. J. Enol. Vitic. 50: 299-306(1999)
9 Lee, S.Y., Lee, K.H., Chang, K.S. and Lee, S.K. The changes of aroma in wine treated with reverse osmosis system. Korean J.Food Sci. Technol. 32: 17-24 (2000)
10 Lee, S.Y., Kang, H.A., Chang, Y.I. and Chang, K.S. The changes of physicochemical composition of wine by reverse osmosis sys-tem. Food Eng. Prog. 3: 1-7 (1999)
11 Pickering, G.J., Heatherbell, D.A. and Barnes, M.F. The production of reduced-alcohol wine using glucose oxidase treated juice.Part I. Composition. Am. J. Enol. Vitic. 50: 291-298 (1999)
12 Korea Alcohol Liquor Industry association. Alcoholic Beverage News, March, pp. 11. (2001)
13 A.O.A.C. Offcial Methods of Analysis, 13th ed. Association of Offcial Analytical Chemists, Washington, DC, USA (1990)
14 Boehringer Mannheim GmbH. Method of Biochemical Analysis and Food Analysis. Boehringer Mannheim Biochemicals (1995)
15 Atlas, R.M., Parks, L.C. and Brown, A.E. Laboratory manual of Experimental Microbiology. Mosby-Year Book Inc., St Louis,USA(1995)
16 Che, S.K., Kang, K.S., Ma, S.J., Bang, K,U. and Oh, M.H. Stan-dard Food Analysis. Ji-gu Publishing Co., Seoul, Korea (2000)
17 Ritchey, J.G. and Waterhouse, A.L. A standard red wine: Mono-meric phenolic analysis of commercial cabernet sauvignon wines.Am. J. Enol. Vitic. 50: 91-100 (1999)
18 Park, Y.H. Studies on the grape variety and the selection of yeast strain for wine-making in Korea. J. Korean Agr. Chem. Soc. 18:219-227 (1975)
19 Yoo, J.Y., Seog, H.M., Shin, D.H. and Min, B.Y. Enological char-acteristics of Korean grape and quality evaluation of their wine.Korean J. Appl. Microbiol. Bioeng. 12: 185-190 (1984)
20 Navarre, J.P. and Navarre, C. Manual d'oenolo. pp. 30-32. Edition J.B. Bailliere, Paris, France (1997)
21 Kim, J.S., Kim, S.H. and Han, J.S. Effect of sugar and yeast addition on red wine fermentation using Campbell Early. Korean J. Food Sci. Technol. 31: 516-521 (1999)
22 Koh, K.H. and Chang, W.Y. Changes of chemical components during Siebell white grape must fermentation by different yeast strains. Korean J. Food Sci. Technol. 30: 487-493 (1998)
23 Zoecklein, B.W., Fugelsang, K.C., Gump, B.H. and Nury, F.S.Production Wine Analysis. pp. 256-262. Van Nostrand Reinhold,NewYork,USA(1990)
24 Kim, J.S., Kim, S.H., Lee, W.K., Pyun, J.Y. and Yook, C. Effects of heat treatment on yield and quality of grape juice. Korean J.Food Sci. Technol. 31: 1397-1400 (1999)