Enological Characteristics of Campbell Early Grape Must Studied Using Various Carbonic Maceration Temperatures

Carbonic Maceration 처리온도에 따른 캠벨얼리 발효액의 양조특성

  • Chang, Eun-Ha (Fruit Research Division, National Institute of Horticultural & Herbal Science RDA) ;
  • Jeong, Seok-Tae (Fermentation & Food Processing Division, National Academy of Agricultural Science RDA) ;
  • Roh, Jeong-Ho (Fruit Research Division, National Institute of Horticultural & Herbal Science RDA) ;
  • Jeong, Sung-Min (Fruit Research Division, National Institute of Horticultural & Herbal Science RDA) ;
  • Park, Seo-Jun (Fruit Research Division, National Institute of Horticultural & Herbal Science RDA) ;
  • Lee, Han-Chan (Fruit Research Division, National Institute of Horticultural & Herbal Science RDA) ;
  • Choi, Jong-Uck (Department of Food Science & Technology, Kyungpook National University)
  • 장은하 (국립원예특작과학원 과수과) ;
  • 정석태 (국립농업과학원 발효이용과) ;
  • 노정호 (국립원예특작과학원 과수과) ;
  • 정성민 (국립원예특작과학원 과수과) ;
  • 박서준 (국립원예특작과학원 과수과) ;
  • 이한찬 (국립원예특작과학원 과수과) ;
  • 최종욱 (경북대학교 식품공학과)
  • Received : 2010.06.01
  • Accepted : 2010.11.12
  • Published : 2010.12.30


We investigated the influence of carbonic maceration (CM) at different temperatures on the enological characteristics of Campbell Early grape must. Total acid levels decreased after 5 d, as CM temperature increased. All of pH; redness; and total anthocyanin, polyphenol, and tannin concentrations increased as CM temperature increased. Malic acid concentration fell at high CM temperatures, but lactic acid level increased under such conditions. Polyphenol levels and antioxidant activity were higher when CM was conducted at $35^{\circ}C$ than at other temperatures. The results show that the temperature of CM treatment greatly influences wine quality factors such as color, taste, and antioxidant capacity.


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