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Effect on Wine Quality of Pre-treatment of Grapes prior to Alcohol Fermentation  

Chang, Eun-Ha (National Horticultural Research Institute, RDA)
Jeong, Seok-Tae (National Horticultural Research Institute, RDA)
Roh, Jeong-Ho (National Horticultural Research Institute, RDA)
Yun, Hae-Keun (National Horticultural Research Institute, RDA)
Park, Kyo-Sun (National Horticultural Research Institute, RDA)
Choi, Jong-Uck (Department of Food Science & Technology, Kyungpook National University)
Publication Information
Food Science and Preservation / v.15, no.6, 2008 , pp. 824-831 More about this Journal
Abstract
This study was conducted to determine the influence of heating and carbonic maceration (CM) pre-treatments prior to alcohol fermentation on wine quality from the main Korean grape variety, Campbell Early. Wine fermented with CM treatment had lower total acidity than control and heated wines. Wine fermented with heat treatment contained higher concentrations of anthocyanin and tannin than control wines, while CM-treated wine had the lowest concentrations. The red coloration of the wine was highly correlated with the polyphenol content, as a high content of anthocyanin and tannin resulted in increased red color intensity. The significant differences found in wine quality as a consequence of the use of pre-treatment techniques (heating and CM treatments) suggest their potential application in wine making.
Keywords
red wine; heating; carbonic maceration; polyphenol;
Citations & Related Records
Times Cited By KSCI : 10  (Citation Analysis)
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