Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Properties of Wine from Domestic Grape, Vitis labrusca cultivar. Campbell's Early, Fermented by Carbonic Maceration Vinification Process

Carbonic maceration 발효 방법으로 제조된 국내산 포도, Vitis labrusca cultivar. Campbell's Early의 포도주 특성

  • Park, Won-Mok (School of Life Sciences and Biotechnology, Korea University) ;
  • Park, Hyuk-Gu (School of Life Sciences and Biotechnology, Korea University) ;
  • Rhee, Sook-Jong (School of Life Sciences and Biotechnology, Korea University) ;
  • Kang, Kyung-Il (School of Life Sciences and Biotechnology, Korea University) ;
  • Lee, Cherl-Ho (School of Life Sciences and Biotechnology, Korea University) ;
  • Yoon, Kyung-Eun (Department of Horticultural Sciences, Seoul Women's University)
  • 박원목 (고려대학교 생명과학대학) ;
  • 박혁구 (고려대학교 생명과학대학) ;
  • 이숙종 (고려대학교 생명과학대학) ;
  • 강경일 (고려대학교 생명과학대학) ;
  • 이철호 (고려대학교 생명과학대학) ;
  • 윤경은 (서울여자대학교 원예과학과)
  • Published : 2004.10.31
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Abstract

Properties of wine produced from domestic grape, cultivar Campbell's Early, by carbonic maceration vinification process (CM) were investigated. Process required whole grape clusters without crushing or destemming and no yeast inoculation for fermentation. Fermentation heat was not generated. Yield of wine was 77%, close to that obtained by conventional process, 76%. Acidities of CM wines, free run and pressed wines, and conventional wine were pH 3.6 and 3.3, respectively. Tartaric acid contents of conventional, free run, and pressed wines were 1,813, 4,691, and 5,633 ppm, while those of malic acid were 3,446, 2,077, and 2,275 ppm, respectively. CM could reduce malic acid content by 2/3 that of conventional process. Both processes gave almost equal amounts of citric and acetic acids. CM wines had intense grape aroma and deep purple-blue, natural grape color.

국내산 Campbell's Early 품종 포도를 사용하여 carbonic maceration vinification process 방법으로 제조된 포도주의 특성을 밝히고자 본 시험을 하였다. 본 방법은 온전한 포도송이를 발효시키므로 과립 파쇄와 과경 제거 작업이 불필요하다. 발효를 위한 yeast를 접종하지 않아도 수율은 77%로 재래식 발효의 수율 76%보다 못하지 않았다. 발효과정에서 발효열이 일어나지 않았다. CM 포도주의 pH는 3.6으로 재래식 포도주의 3.3보다 높았다. 총산도는 0.79%인 재래식 포도주와 차이가 없었다. Tartaric acid는 재래식 포도주가 1,813ppm인데 비하여 CM으로 제조한 free run wine은 4,691ppm이고 pressed wine은 5,633ppm으로 CM wine이 높았으나, malic acid는 재래식 포도주에서 3,446ppm에 비하여 free run wine과 pressed wine이 각각 2,077ppm과 2,275ppm으로 재래식 포도주의 약 2/3 수준으로 낮았다. Citric acid와 acetic acid의 양은 재래식 포도주와 거의 동일하였다. Alcohol 농도는 free run wine이 6.5%이었고, pressed wine은 8.1%로 낮은 편이었다. 색상은 진한청색으로 자연 포도색이었고 포도향이 매우 높았다. 본 발효방식은 국내산 포도주의 품질 향상의 한 가지 방안으로 연구 가치가 있는 것으로 사료된다.

Keywords

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