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


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).


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