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Optimization of Fermentation Process and Quality Properties of Wild Grape Wine

산머루 와인의 최적 발효조건 및 품질특성

  • Kim, Eun-Jung (Division of Applied Life Science, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kim, Yeong-Hoon (Gyeongsangnam-do Provincial Government Public Health & Environmental Research Institute) ;
  • Kim, Jong-Won (Division of Applied Life Science, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Lee, Hyo-Hyung (Division of Applied Life Science, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Ko, Yu-Jin (Division of Applied Life Science, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Park, Mi-Hwa (Division of Applied Life Science, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Lee, Jeong-Ok (Division of Applied Life Science, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kim, Young-Suk (Division of Applied Life Science, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Ha, Yeong-Lae (Division of Applied Life Science, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Ryu, Chung-Ho (Division of Applied Life Science, Institute of Agriculture and Life Science, Gyeongsang National University)
  • 김은정 (경상대학교 응용생명과학부.농업생명과학연구원) ;
  • 김영훈 (경상남도 보건환경연구원) ;
  • 김종원 (경상대학교 응용생명과학부.농업생명과학연구원) ;
  • 이효형 (경상대학교 응용생명과학부.농업생명과학연구원) ;
  • 고유진 (경상대학교 응용생명과학부.농업생명과학연구원) ;
  • 박미화 (경상대학교 응용생명과학부.농업생명과학연구원) ;
  • 이정옥 (경상대학교 응용생명과학부.농업생명과학연구원) ;
  • 김영숙 (경상대학교 응용생명과학부.농업생명과학연구원) ;
  • 하영래 (경상대학교 응용생명과학부.농업생명과학연구원) ;
  • 류충호 (경상대학교 응용생명과학부.농업생명과학연구원)
  • Published : 2007.03.31

Abstract

Wild grapes contain various organic acids, vitamins, and inorganic salts compared to other various fruits. Their anthocyanin compounds are also known to have excellent effects in preventing cancers and heart diseases. Wild grapes are supposed to be a superior material for wine fermentation. This study was performed for searching optimum conditions for producing wild grape wines to improve their quality and taste. Four wild strains were isolated from Muscat Bailey A, ‘Kyoho’ grapevine, and wild grapes. For wild grape wine production, an optimum initial sugar concentration was $24^{\circ}Brix$ and an optimum temperature was $24^{\circ}C$. Sensory characteristics of the wild grape wine were evaluated for incense, sour taste, astringency, and sweet taste. Quality properties of the wild grape wine produced under the optimized fermentation conditions were analyzed. Total sugar, polyphenol contents, and acidity of the wild grape wine were 50.00 mg/mL, 25.30 mg/mL, and 0.95%, showing higher value than those of commercial grape wines. Amino acids, tannins, alcohol contents, and pH were 1.80 mg/mL, 1.88 mg/mL, 12%, and 3.59, respectively. The optimum fermentation conditions can be used to improve quality of the wild grape wine.

산머루를 이용한 와인 발효를 위하여 거봉, 머스컷베리에이, 산머루의 과피와 과육에서 20종의 야생 효모를 분리하여 알코올 내성과 발효능이 우수한 4종의 균주를 산머루 와인 발효용 우량 종균으로 선별하였다. 산머루 와인 발효를 위한 최적 초기당도와 최적발효온도를 검토한 결과, 산머루액의 초기당도를 $24^{\circ}Brix$로 조절하고 $24^{\circ}C$에서 발효했을 때 최종 알코올 함량이 12%로 가장 높게 나타났으며 단맛, 신맛 및 색깔이 우수하고 기호도가 우수하여 산머루 와인 발효를 위해 산머루액의 초기당도를 $24^{\circ}Brix$로 조절하여 $24^{\circ}C$에서 발효하는 것이 가장 적합할 것이라 생각된다. 최적발효조건으로 제조된 산머루 와인의 품질특성을 분석한 결과, 산머루 와인의 pH는 3.59, 산도는 0.95%, 알코올 함량은 12.0%이었으며, 아미노산도는 1.80 mg/mL로 시판 포도 와인과 유사하게 나타났다. 산머루 와인의 총당 함량은 50 mg/mL로 시판 포도 와인에 비해 높으나 산머루의 신맛을 감화시켜주므로 와인의 맛을 더욱 부드럽게 해 줄 것으로 사료된다. 항산화, 항당뇨 등의 기능성을 가지는 polyphenol 함량은 산머루 와인에서 25.30 mg/mL, tannin 함량은 1.88 mg/mL로 나타났다. 본 연구에서 검색된 조건으로 산머루 와인을 제조함으로써 발효 효율을 향상시킬 수 있다. 또한, polyphenol이 다량 함유되어 있으며 신맛과 단맛이 적절히 조화되어 품질이 향상된 산머루 와인을 제조할 수 있을 것으로 사료된다.

Keywords

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