Effect on Wine Quality of Pre-treatment of Grapes prior to Alcohol Fermentation

포도주 품질에 미치는 알코올 발효전 포도 전처리 효과

  • Chang, Eun-Ha (National Horticultural Research Institute, RDA) ;
  • Jeong, Seok-Tae (National Horticultural Research Institute, RDA) ;
  • Roh, Jeong-Ho (National Horticultural Research Institute, RDA) ;
  • Yun, Hae-Keun (National Horticultural Research Institute, RDA) ;
  • Park, Kyo-Sun (National Horticultural Research Institute, RDA) ;
  • Choi, Jong-Uck (Department of Food Science & Technology, Kyungpook National University)
  • Published : 2008.12.31

Abstract

This study was conducted to determine the influence of heating and carbonic maceration (CM) pre-treatments prior to alcohol fermentation on wine quality from the main Korean grape variety, Campbell Early. Wine fermented with CM treatment had lower total acidity than control and heated wines. Wine fermented with heat treatment contained higher concentrations of anthocyanin and tannin than control wines, while CM-treated wine had the lowest concentrations. The red coloration of the wine was highly correlated with the polyphenol content, as a high content of anthocyanin and tannin resulted in increased red color intensity. The significant differences found in wine quality as a consequence of the use of pre-treatment techniques (heating and CM treatments) suggest their potential application in wine making.

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