The Changes of Aroma in Wine Treated with Reverse Osmosis System

역삼투압 시스템으로 처리한 포도주의 향기성분 변화

  • Lee, Seung-Ryong (Department of Food Science and Technology, Chungnam National University) ;
  • Lee, Kyu-Hee (Department of Food Science and Technology, Chungnam National University) ;
  • Chang, Kyu-Seob (Department of Food Science and Technology, Chungnam National University) ;
  • Lee, Suk-Kun (Department of Food Science and Technology, Chungnam National University)
  • 이승룡 (충남대학교 식품공학과) ;
  • 이규회 (충남대학교 식품공학과) ;
  • 장규섭 (충남대학교 식품공학과) ;
  • 이석건 (충남대학교 식품공학과)
  • Published : 2000.02.28

Abstract

Reverse osmosis (RO) system was applied to improve wine quality. General wine (GEN) and wines containing different sugar levels $24^{\circ}Brix$ (RO-24) and $24^{\circ}Brix$ (RO-28) by removing pure water using RO system without sugar addition on brewing method. And they were compared by wine aroma analysis. The preparing method of analysis was LLCE (liquid-liquid continuous extraction). And volatile aroma compounds of different wines were prepared for raw, and diluted materials in same proportion. The wine aromas were described by trained twelve panelists for QDA (quantitative descriptive analysis) and showed for FD (flavor dilution)-chromatogram. Consequently, overall acceptability of RO-28 showed better than that of other treatments. Aromas of RO-28 also were represented the high contents of positive aroma compounds such as ethanol and ethyl acetate, which were identified by GC-O and GC-MS.

Keywords

reverse osmosis system;wine;aroma