Study of Quality Control of Traditional Wine Using IT Sensing Technology

IT 센싱 기술을 이용한 전통주 발효의 품질관리 연구

  • 송혜지 (남부대학교 식품영양학과) ;
  • 최지희 (남부대학교 식품영양학과) ;
  • 박찬원 (한국전자통신연구원 IoT융합연구부) ;
  • 신동범 (한국전자통신연구원 IoT융합연구부) ;
  • 강성수 (한국전자통신연구원 IoT융합연구부) ;
  • 오성훈 (신안산대학교 식품생명과학과) ;
  • 황권택 (남부대학교 식품영양학과)
  • Received : 2015.02.23
  • Accepted : 2015.05.12
  • Published : 2015.06.30


The objective of this study was to investigate the quality characteristics of traditional wine using an radio-frequency identification (RFID) system annexed to a fermenter. In this study, we proposed an RFID-based data transmission scheme for monitoring fermentation of traditional alcoholic beverages. The pH, total acidity, total sugar, soluble sugar, free sugar, alcohol content, and organic acids of were investigated and subjected to fermentation of traditional alcoholic beverages three times. The pH ranged from 7.98, 7.95, and 7.68 at day 0, decreased drastically to 3.31~2.96 at day 2, and then slowly increased to the end point, finally reaching 3.34 at day 20. Acidity tended to increase quickly with time, especially for all samples after day 2. The fermentation environment induced a sudden increase acidity in reactants and indicated a low pH. The total sugars during fermentation quickly decreased to the range of 20.3, 22.43, and 19.2% at day 2, and the slope of reduction steadily decreased to 5.1, 6.1, and 4.8% at day 10. On the other hand, the alcohol content showed the reverse trend as total sugars. The alcohol content also showed the same pattern as total acids, showing the highest alcohol content of 17.3% (v/v) on day 20. In this study on traditional wine fermentation using an RFID system, we showed that pH, soluble sugar, and alcohol content can be adopted as key indicators for quality control and standardization of traditional wine manufacturing.


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