Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Berry thinning effects on the fruit and wine quality of grape 'Muscat Bailey A'

송이다듬기가 포도 'Muscat Bailey A'의 품질과 양조적성에 미치는 영향

  • Jung, Sung-Min (Fruit Research Division, National Institute of Horticultural & Herbal Science, RDA) ;
  • Chang, Eun-Ha (Fruit Research Division, National Institute of Horticultural & Herbal Science, RDA) ;
  • Park, Seo-Jun (Fruit Research Division, National Institute of Horticultural & Herbal Science, RDA) ;
  • Jeong, Seok-Tae (Fementation & Food Processing Division, National Academy of Agricultural Science, RDA) ;
  • Roh, Jeong-Ho (Fruit Research Division, National Institute of Horticultural & Herbal Science, RDA) ;
  • Hur, Youn-Young (Fruit Research Division, National Institute of Horticultural & Herbal Science, RDA) ;
  • Lee, Han-Chan (Fruit Research Division, National Institute of Horticultural & Herbal Science, RDA)
  • 정성민 (국립원예특작과학원 원예작물부 과수과) ;
  • 장은하 (국립원예특작과학원 원예작물부 과수과) ;
  • 박서준 (국립원예특작과학원 원예작물부 과수과) ;
  • 정석태 (국립농업과학원 발효이용과) ;
  • 노정호 (국립원예특작과학원 원예작물부 과수과) ;
  • 허윤영 (국립원예특작과학원 원예작물부 과수과) ;
  • 이한찬 (국립원예특작과학원 원예작물부 과수과)
  • Received : 2010.05.12
  • Accepted : 2010.08.27
  • Published : 2010.10.30
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Abstract

The berry thinning was a useful practice to reduce bunch size and to alter bunch shape for improving fruit quality. The grape cv. 'Muscat Bailey A' bunches were removed to find berry thinning effect on the bunch, in the apical end of the main stem about 4~6 laterals or conventional treatment and then compared a quality of fruit and wine between the treatments. Bunch weights on the different berry thinning treatment were in the range of 300 to 650g and conventional treatment was 550 to 750g. As a result, according to decreased lateral number of bunch in the treatments, total soluble sugar was increased but total acid was decreased. Our results was shown that wine color and taste components such as total anthocyanin, polyphenol and tannin were depended mainly by berry thinning. Also Berry thinning treatments of bunches was ranked higher sensory score than conventional ones.

송이다듬기는 포도의 품질을 높이기 위해 송이의 크기를 조절하고 송이모양을 변형시키는 유용한 재배방법이다. 포도 'MBA' 품종의 송이다듬기에 따른 과실 및 포도주의 품질 특성을 확인하기 위해 송이줄기의 곁가지를 제거하였는데, 상위지경부터 4, 5, 6지경을 남기고 절단 한 뒤 관행처리 대조구와 비교하여 수확기에 과방 및 와인의 품질을 조사하였다. 포도송이의 품질은 지경수가 작을수록 당도가 증가하고 총산이 감소하는 양상을 나타내었다. 포도주의 양조특성에 있어서는 송이다듬기 처리가 대조구에 비해 총 안토시아닌, 총 폴리페놀, 탄닌과 같은 성분이 높아져 포도주의 품질이 향상되었으며, 기호성 평가에 있어서도 송이다듬기 처리가 대조구보다 더욱 높은 점수를 나타내었다.

Keywords

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