The Chemical Characteristics of Korean Red Wine with Different Grape Varieties

포도품종을 달리한 적포도주의 이화학적 성분변화 (I)

  • Lee, Jang-Eun (Department of Food Science and Nutrition, The Catholic University of Korea) ;
  • Won, Yoo-Dong (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)
  • 이장은 (가톨릭대학교 식품영양학과) ;
  • 원유동 (안성시농업기술센터) ;
  • 김성수 (한국식품개발연구원) ;
  • 고경희 (가톨릭대학교 식품영양학과)
  • Published : 2002.04.01

Abstract

Five kinds of red wine from three different grape varieties, Gerbong (G), Campbell (C), Moru (M), Gerbong+Moru (70:30, GM) and Gerbong+Campbell (70:30, GC), were prepared. Their chemical and microbiological changes were monitored during alcohol fermentation and aging. The changes of pH, brix and total acidity were $3.2{\sim}3.6,\;17.9{\sim}6.0$ and $2.4{\sim}4.6\;g/L$, respectively. The viable cell numbers of initial, stationary and death phases were $6.0{\times}10^6,\;1.0{\times}10^8$ and $7.0{\times}10^5\;cfu/mL$ during alcohol fermentation. The sugar fermentability, glucose and fructose contents were greatly decreased less than 0.2 g/L, and the final contents of ethanol and sulfur dioxide were $11.4{\sim}12.3%$ and $40{\sim}62\;mg/L$, respectively. The conversion ratios of malic acid to lactic acid were 23% (G), 67% (M), 28% (C), 33% (GM) and 39% (GC). The chemical characteristics of five red wine were significantly different in pH, total acidity, sulfur dioxide and lactic acid contents (p<0.05).

Keywords

red wine making;grape variety;Gerbong;Campbell;Moru

References

  1. Byun, S.S. A comparative study on the manufacturing processes of red Wine. Korean J. Nutr. 13: 139-144 (1980)
  2. Kim, J.S., Sim, J.Y. and Yook, C. Development of red wine using domestic grape Campbell Early. Korean J. Food Sci. Technol. 33:319-326(2001)
  3. Lee, S.O. and Park, M.Y. Immobilaization of Leuconostoc oenos cells for wine deacidification. Korean J. Food Sci. Technol. 12:299-304 (1980)
  4. Christensen, L.R., Bianchi, M.L., Lynn, C.D., Kasimatis, A.N. and Miller, M.W. The effect of harvest date on thompson seedless grapes and raisins, fruit composition, characteristics, and yield. Am. J. Enol. Vitic. 46: 10-16 (1995)
  5. Wood, B.J.B. Microbiology of Fermented Foods. pp. 218-231.Thomson Science, London, UK (1998)
  6. Pickenng, G.J., Heatherbell, D.A. and Barnes, M.F. The produc-tion of reduced-alcohol wine using glucose oxidase treated juice.Part II. Stability and $SO_2$ binding. Am. J. Enol. Vitic. 50: 299-306(1999)
  7. Lee, S.Y., Kang, H.A., Chang, Y.I. and Chang, K.S. The changes of physicochemical composition of wine by reverse osmosis sys-tem. Food Eng. Prog. 3: 1-7 (1999)
  8. SAS institute, Inc. SAS User's Guide. Statistical Analysis Sys-tems Instiute, Cary, NC, USA (1985)
  9. Peterson, G.F., Kirrane, M., Hill, N. and Agapito, A. Comprehen-sive survey of the total sulfur dioxide concentrations of American wines. Am. J. Enol. Vitic. 51: 189-191 (2000)
  10. Boehringer Mannheim GmbH. Method of Biochemical Analysis and Food Analysis. Boehringer Mannheim Biochemicals (1995)
  11. Lee, S.Y., Lee, K.H., Chang, K.S. and Lee, S.K. The changes of aroma in wine treated with reverse osmosis system. Korean J.Food Sci. Technol. 32: 17-24 (2000)
  12. Pickering, G.J., Heatherbell, D.A. and Barnes, M.F. The production of reduced-alcohol wine using glucose oxidase treated juice.Part I. Composition. Am. J. Enol. Vitic. 50: 291-298 (1999)
  13. Atlas, R.M., Parks, L.C. and Brown, A.E. Laboratory manual of Experimental Microbiology. Mosby-Year Book Inc., St Louis,USA(1995)
  14. Che, S.K., Kang, K.S., Ma, S.J., Bang, K,U. and Oh, M.H. Stan-dard Food Analysis. Ji-gu Publishing Co., Seoul, Korea (2000)
  15. Ritchey, J.G. and Waterhouse, A.L. A standard red wine: Mono-meric phenolic analysis of commercial cabernet sauvignon wines.Am. J. Enol. Vitic. 50: 91-100 (1999)
  16. Korea Alcohol Liquor Industry association. Alcoholic Beverage News, March, pp. 11. (2001)
  17. A.O.A.C. Offcial Methods of Analysis, 13th ed. Association of Offcial Analytical Chemists, Washington, DC, USA (1990)
  18. Navarre, J.P. and Navarre, C. Manual d'oenolo. pp. 30-32. Edition J.B. Bailliere, Paris, France (1997)
  19. Park, Y.H. Studies on the grape variety and the selection of yeast strain for wine-making in Korea. J. Korean Agr. Chem. Soc. 18:219-227 (1975)
  20. Yoo, J.Y., Seog, H.M., Shin, D.H. and Min, B.Y. Enological char-acteristics of Korean grape and quality evaluation of their wine.Korean J. Appl. Microbiol. Bioeng. 12: 185-190 (1984)
  21. Kim, J.S., Kim, S.H. and Han, J.S. Effect of sugar and yeast addition on red wine fermentation using Campbell Early. Korean J. Food Sci. Technol. 31: 516-521 (1999)
  22. Kim, J.S., Kim, S.H., Lee, W.K., Pyun, J.Y. and Yook, C. Effects of heat treatment on yield and quality of grape juice. Korean J.Food Sci. Technol. 31: 1397-1400 (1999)
  23. Zoecklein, B.W., Fugelsang, K.C., Gump, B.H. and Nury, F.S.Production Wine Analysis. pp. 256-262. Van Nostrand Reinhold,NewYork,USA(1990)
  24. Koh, K.H. and Chang, W.Y. Changes of chemical components during Siebell white grape must fermentation by different yeast strains. Korean J. Food Sci. Technol. 30: 487-493 (1998)