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Effects of Roasted Korean Oak Chip Addition on the Aging of Red Wine
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  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 6,  2011, pp.891-897
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.6.891
 Title & Authors
Effects of Roasted Korean Oak Chip Addition on the Aging of Red Wine
Lee, A-Rong; Park, Heui-Dong;
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 Abstract
Oak barrel have been used for a long time for the aging of wine. Instead of oak barrel aging, however, roasted oak chips can be directly added in the wine before aging. In this study, Korean oak chips roasted for different time durations were used for the red wine aging, and the properties of wine aged through the addition of the roasted oak chips were characterized. No significant differences were observed in the alcohol, soluble-solid, reducing-sugar and total-acid contents based on the oak chips aging, but the total phenol content increased. The methanol, ethyl acetate, propanol, isobutanol and isoamyl alcohol contents also increased. Especially, the methanol and propanol contents increased as the roasting time was prolonged. Although the hue values were similar to one another, the intensity as well as the lightness, redness, and yellowness values were high in the wine aged with the roasted oak chips. In the sensory evaluation, the wine aged with oak chips roasted for 2 h showed the highest scores in the flavor, taste, and overall preference.
 Keywords
Oak chip;MBA;red wine;wine aging;wine quality;
 Language
Korean
 Cited by
1.
산양삼 혼입 숙성 감식초 섭취에 의한 흰쥐의 에너지 대사 변화 연구,전병덕;김판기;류승필;

한국산림과학회지, 2012. vol.101. 3, pp.517-525
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