Korean Journal of Agricultural Science (농업과학연구)

Institute of Agricultural Science, CNU (충남대학교 농업과학연구소)
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The Effects of Skin Contact Time and Suspended Solid on The White Wine Quality

Skin Contact와 Suspended Solid가 백포도주 품질에 미치는 영향

  • Rho, Tae-Uk (Department of of Food Science and Technology, Graduate School, Chungnam National University) ;
  • Kim, Chanjo (Department of of Food Science and Technology, Graduate School, Chungnam National University) ;
  • Sung, Chang (Department of of Food Science and Technology, Graduate School, Chungnam National University) ;
  • Moon, Youngja (Dept. of Food Nutrition, Taejon Medical Junior College) ;
  • Kim, Bong-Nan (Dept. of Home Economies, College for Teacher, Kangwan National University) ;
  • Oh, Manjin (Department of of Food Science and Technology, Graduate School, Chungnam National University)
  • 노태욱 (충남대학교 농과대학 식품공학과) ;
  • 김찬조 (충남대학교 농과대학 식품공학과) ;
  • 성창근 (충남대학교 농과대학 식품공학과) ;
  • 문영자 (대전보건전문대학 식품영양학과) ;
  • 김복난 (강원대학교 사범대학 가정교육학과) ;
  • 오만진 (충남대학교 농과대학 식품공학과)
  • Published : 1997.12.30
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Abstract

Danored is considered as the most favorable grape variety for national wine manufacturing in terms of sugar, organic acid contents, annual production amount, as well as quality control convenience after harvest. This study was canied out to know the influence of suspended solid(SS) and skin contact time(SCT) with Danored variety on the white wine quality. The results are summarized as follows; 1. Suspended solid and skin contact time did not greatly influence on the chemical composition of Danored juice. But skin contact time provided slightly increaseness to the content of phenol compounds 2. Suspended solid accelerated fermentation rate of white wine manufacturing. Although the content of suspended solid are less amount than 0.3% in must, wine fermentation was completed to dryness in concentration of sugar. 3. When the content of suspended solid was around 3%, higher alcohol in white wine was increased by the 20%. This result is relatively small increasement compared to the other reported results. 4. Because Danored contained less amount of phenol compounds comparison with other grape varieties, browning capacity in white wine was much favorable to quite low concentration. Especially, phenolic compounds was decreased remarkably as one of fermentation characteristics of Danored variety. 5. As a result of sensory evaluation, wine quality was A-1> B-1> A-2> B-2 in its favorable ranking orders. It was so concluded that A-1 might be the most acceptable one from this study.

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