Effects of Roasted Korean Oak Chip Addition on the Aging of Red Wine

국산 참나무편의 첨가가 적포도주의 숙성에 미치는 영향

  • Lee, A-Rong (Department of Fermentation Biotechnology, Graduate School, Kyungpook National University) ;
  • Park, Heui-Dong (Department of Fermentation Biotechnology, Graduate School, Kyungpook National University)
  • 이아롱 (경북대학교 대학원 발효생물공학과) ;
  • 박희동 (경북대학교 대학원 발효생물공학과)
  • Received : 2011.05.30
  • Accepted : 2011.11.11
  • Published : 2011.12.30


Oak barrel have been used for a long time for the aging of wine. Instead of oak barrel aging, however, roasted oak chips can be directly added in the wine before aging. In this study, Korean oak chips roasted for different time durations were used for the red wine aging, and the properties of wine aged through the addition of the roasted oak chips were characterized. No significant differences were observed in the alcohol, soluble-solid, reducing-sugar and total-acid contents based on the oak chips aging, but the total phenol content increased. The methanol, ethyl acetate, propanol, isobutanol and isoamyl alcohol contents also increased. Especially, the methanol and propanol contents increased as the roasting time was prolonged. Although the hue values were similar to one another, the intensity as well as the lightness, redness, and yellowness values were high in the wine aged with the roasted oak chips. In the sensory evaluation, the wine aged with oak chips roasted for 2 h showed the highest scores in the flavor, taste, and overall preference.


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