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Enological Characteristics of Campbell Early Grape Must Studied Using Various Carbonic Maceration Temperatures  

Chang, Eun-Ha (Fruit Research Division, National Institute of Horticultural & Herbal Science RDA)
Jeong, Seok-Tae (Fermentation & Food Processing Division, National Academy of Agricultural Science RDA)
Roh, Jeong-Ho (Fruit Research Division, National Institute of Horticultural & Herbal Science RDA)
Jeong, Sung-Min (Fruit Research Division, National Institute of Horticultural & Herbal Science RDA)
Park, Seo-Jun (Fruit Research Division, National Institute of Horticultural & Herbal Science RDA)
Lee, Han-Chan (Fruit Research Division, National Institute of Horticultural & Herbal Science RDA)
Choi, Jong-Uck (Department of Food Science & Technology, Kyungpook National University)
Publication Information
Food Science and Preservation / v.17, no.6, 2010 , pp. 881-888 More about this Journal
Abstract
We investigated the influence of carbonic maceration (CM) at different temperatures on the enological characteristics of Campbell Early grape must. Total acid levels decreased after 5 d, as CM temperature increased. All of pH; redness; and total anthocyanin, polyphenol, and tannin concentrations increased as CM temperature increased. Malic acid concentration fell at high CM temperatures, but lactic acid level increased under such conditions. Polyphenol levels and antioxidant activity were higher when CM was conducted at $35^{\circ}C$ than at other temperatures. The results show that the temperature of CM treatment greatly influences wine quality factors such as color, taste, and antioxidant capacity.
Keywords
wine; carbonic maceration; organic acid; antioxidant capacity;
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Times Cited By KSCI : 4  (Citation Analysis)
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