A Study on the Sensory Characteristics of Korean Red Wine

한국산 적포도주의 관능적 특성에 관한 연구 (III)

  • Lee, Jang-Eun (Department of Food Science and Nutrition, The Catholic University of Korea) ;
  • Hong, Hee-Do (Korea Food Research Institute) ;
  • Choi, Hee-Don (Korea Food Research Institute) ;
  • Shin, Yong-Sub (An seong-si Agricultural Development and Technology Center) ;
  • Won, Yoo-Dong (An seong-si Agricultural Development and Technology Center) ;
  • Kim, Sung-Soo (Korea Food Research Institute) ;
  • Koh, Kyung-Hee (Department of Food Science and Nutrition, The Catholic University of Korea)
  • Published : 2003.10.01

Abstract

The sensory characteristics of red wine Gerbong (G), Campbell (C), Moru (M), Gerbong + Moru (70 : 30, GM), Gerbong + Campbell (70 : 30, GC) and French wine (F, Carbernet Sauvignon, 1998) were evaluated. The preferences of color, flavor, taste and total evaluation were determined by a ranking test, and the organoleptic characteristics were evaluated by a quantitative descriptive analysis (QDA) method. The mean color scores of C, GM, F, GC, M and G were 4.74, 3.94, 4.67, 3.70, 2.65 and 1.47, respectively (p<0.001). The order for the mean score for flavor was GM (4.12) = M (3.94) = C (3.76) = F (3.76) ${\geq}$ GC (3.12)>G (2.29) (p<0.01), and the order for taste was F (4.75) ${\geq}$ C (4.25) ${\geq}$ GM (3.37) = GC (3.50) ${\geq}$ G (2.75) = M (2.37) (p<0.001). The total evaluation of mean scores showed G, M, C, GM, GC and F were 237, 2.44, 4.06, 3.87, 3.64 and 4.81, respectively (p<0.001). Influences of sensory characteristics on the total evaluation, in percentages, were 69.3% for taste, 3.7% for color, and 1.5% for flavor. The influences of taste, color, and flavor in red wine were 17% for sweet, acid, bitter and salty taste, 28.9% for purple and red color, and 14.4% for grape flavor. The attributes of the purple and red colors showed a positive correlation with grape flavor, oak flavor, grape taste, and floral tastes, but a negative correlation with $SO_2$, flavor. The attribute of sweet taste showed a positive correlation with grape flavorand floral flavor, but a negative correlation with bitter and astringency tastes, according to Pearsons correlation analysis (p<0.01).

국내산 포도품종을 이용하여 G(거봉100%), M(머루100%), C(캠벨100%), GM(거봉70%+캠벨30%), GC(거봉70%+캠벨30%) 포도주를 제조하여 프랑스산 적포도주 (Cabernet Sauvignon, 1998)와 함께 색도, 향기성분, 맛, 종합평가에 관한 선호도를 순위법(ranking test)으로 측정하고, 분석적 관능평가 방법으로 평가하였다. C(캠벨)는 4.76으로 색도면에서 가장 높은 선호도를 보였으며, 다음으로는 GM(거봉+머루)이 3.94, F(프랑스)가 4.67, M(머루)이 3.70, GC(거봉+캠벨)가 2.65, G(거봉)가 1.47로 높은 선호도 순서를 보였다(p<0.001). 향기성분의 평가에서는 M이 3.94, C가 3.76, GM이 4.12, F가 3.76으로 이들은 유의적으로 가장 높은 선호도를 보였으며, 3.12를 얻은 GC와, 2.29를 얻은 C는 이들보다 낮은 선호도를 보였다(p<0.01). 맛의 평가에서는 4.75를 얻은 F와, 4.25를 얻은 C에 이어, GM이 3.37, GC가 3.50, G가 2.75, M이 2.37로 높은 선호도 순서를 보였다(p<0.001). 색도, 향기성분, 맛을 바탕으로 한 전체적인 종합 평가에서는 F가 4.81, C가 4.06, GM이 3.87로 각각 높은 선호도를 보였으며 다음으로는 3.64를 얻은 GC, 2.37을 얻은 G, 2.44를 얻은 M의 순이었다(p<0.001). 전체적인 종합평가에 가장 높은 영향을 준 인자는 맛 항목으로 69.2%를 설명할 수 있었다. 다음은 색도와 향기성분 순이었으며, 이들 세 항목으로 포도주의전체적 종합평가를 74.4% 설명할 수 있었다. 회귀분석 결과 purple과 red color는 색의 선호도를 각각 28.9%, 8.5% 설명할 수 있었으며, grape flavor는 향기성분에 관한 선호도를 14.4% 설명할 수 있었고 sweet, acid, bitter, salty taste들은 맛의 선호도를 17.3% 설명할 수 있었다. 상관관계 결과 purple과 red 항목은 각각 grape taste, floral taste와 그리고 grape, oak, flavor들과도 양의 상관관계를 보였고, grape flavor는 floral flavor, grape taste, floral taste들과 양의 상관관계를 나타냈으며(p<0.001), $SO_2$향과는 음의 상관관계를 보였다(p<0.001). Sweet taste는 grape, floral flavor와 양의 상관 관계를 보였으며(p<0.001), bitter, astringency taste와는 음의 상관관계를 나타내어(p<0.01), sweet taste가 강할수록 바람직한 향기성분과 맛의 강도가 강하게 평가되었으며, 또한 이들 항목의 점수가 높을수록 선호도도 높이 평가되어 sweet taste, grape, floral flavor와 bitter, astringency taste의 조화는 적포도주의 관능적인 면에서 중요한 요소들임을 알 수 있었다.

Keywords

References

  1. KALlA. Alcoholic Beverage News. Korea Alcohol Liquor Industry Association, Seoul, Korea (2001)
  2. KMAF. Agricultural and Forestry Statistical Yearbook. Korean Ministry of Agricultural and Forestry, Seoul, Korea (2001)
  3. Byun, S.S. A comparative study on the manufacturing processes of red wine. Korean J. Nutr. 13: 139-144 (1980)
  4. Yoo, J.Y., Seog, H.M., Shin, D.H. and Min, B.Y. Enological characteristics of Korean grape and quality evaluation of their wine. Korean J. Appl. Microbiol. Bioeng. 12: 185-190 (1984)
  5. Koh, K.H. and Chang, W.Y. Changes of chemical components during Siebell white grape must fermentation by different yeast strains. Korean J. Food Sci. Technol. 30: 487-493 (1998)
  6. Lee, S.Y., Lee, K.H., Chang, K.S. and Lee, S.K. The changes of aroma in wine treated with reverse osmosis system. Korean J. Food Sci. Technol. 32: 17-24 (2000)
  7. Kim, J.S., Sim, J.Y. and Yook, C. Development of red wine using domestic grape Campbell Early. Korean J. Food Sci. Technol, 33: 319-326 (2001)
  8. Pickering, G.J., Heatherbell, D.A. and Barnes, M.F. The production of reduced-alcohol wine using glucose oxidase treated juice. Part III. Sensory. Am. J. Enol. Vitic. 50: 307-316 (1999)
  9. Girard, B., Yuksel, D., Cliff, M.A., Delaquis, P. and Reynolds, A.G. Vinification effect on the sensory, color and GC profiles of pinot noir wines from British Columbia. Food Res. Int. 34: 483-499 (2001) https://doi.org/10.1016/S0963-9969(00)00177-0
  10. Daris, M.J.J., Rodriguez, O., Diaz, E. and Lamuela, R.R.M. Effect of skin contact on the antioxidant phenolics in white wine. Food Chem. 71: 483-487 (2000) https://doi.org/10.1016/S0308-8146(00)00177-1
  11. Gawel, R., Iland, P.G. and Francis, I.L. Characterizing the astringency of red wine. Food Quality Pref. 12: 83-94 (2001) https://doi.org/10.1016/S0950-3293(00)00033-1
  12. Lee, J.E., Won, Y.D., Kim, S.S. and Koh, K.H. The chemical characteristics of Korean red wine with different grape varieties. Korean J. Food Sci. Technol. 34: 151-156 (2002)
  13. Lee, J.E., Shin, Y.S., Sim, J.K., Kim, S.S. and Koh, K.H. Study on the color characteristics of Korean red wine. Korean J. Food Sci. Technol. 34: 164-169 (2002)
  14. SAS institute, Inc. SAS User's Guide. Statistical Analysis Systems Institute, Cary, NC, USA (1990)
  15. Ritchey, J.G. and Waterhouse, A.L. A standard red wine: Monomeric phenolic analysis of commercial cabemet sauvignon wines. Am. J. Enol. Vitic. 50: 91-100 (1999)
  16. Zoecklein, B.W., Fugelsang, K.C., Gump, B.H. and Nury, F.S. Production Wine Analysis, pp. 256-262. Van Nostrand Reinhold, New York, USA (1990)
  17. Park, Y.H. Studies on the grape variety and the selection of yeast strain for wine-making in Korea. J. Korean Agric Chem. Soc. 18: 219-227 (1975)