Study on the Color Characteristics of Korean Red

한국산 적포도주의 색도 변화에 관한 연구 (II)

  • Lee, Jang-Eun (Department of Food Science and Nutrition, The Catholic University of Korea) ;
  • Shin, Yong-Sub (An seong-si Agricultural Development and Technology Center) ;
  • Sim, Jun-Ki (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)
  • Published : 2002.04.01

Abstract

Five kinds of red wine from three different grape varieties, such as Gerbong (G), Campbell (C), Moru (M), Gerbong+Moru (70:30, GM), and Gerbong+Campbell(70:30, GC) were prepared in the year of 2000. The total phenolic content and color changes were monitored using hunter colorimeter and spectrophotometry methods during wine processing. The total phenolic content of Gerbong (G), Campbell (C), Moru (M), Gerbong+Moru(70:30, GM), and Gerbong+Campbell(70:30, GC) were 712.6 mg/L, 3472.9 mg/L, 2209.4 mg/L, 2019.4 mg/L, and 1184.5 mg/L, respectively. Between total phenolic content and hunter colorimeter value (L, a, and b) of red wine showed no significant difference, but that of spectrophotometry color value (hue and intensity) were significantly different (p<0.001). The total phenolic content, hue, and intensity values represented significantly different between grape varieties (p<0.01, p<0.001). the hue showed a negative correlation relationship $(r^2=0.8660,\;p<0.0001)$, and that of intensity was a positive $(r^2=0.8304,\;p<0.0001)$ between total phenolic contents. The total phenolic content of red wine could be estimated simply using these equations, $Y_{Total\;phenolic\;content\;(mg/L)}=3319.3-X_{Hue}/2208.36,\;and\;Y_{Total\;phenolic\;content\;(mg/L)}=1230.97-X_{intensity}/98.93$

Keywords

total phenolic content;hue;intenstity;gerbong;campbell;moru

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