Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Enological Characteristics of Campbell Early Grape Must Studied Using Various Carbonic Maceration Temperatures

Carbonic Maceration 처리온도에 따른 캠벨얼리 발효액의 양조특성

  • Chang, Eun-Ha (Fruit Research Division, National Institute of Horticultural & Herbal Science RDA) ;
  • Jeong, Seok-Tae (Fermentation & Food Processing Division, National Academy of Agricultural Science RDA) ;
  • Roh, Jeong-Ho (Fruit Research Division, National Institute of Horticultural & Herbal Science RDA) ;
  • Jeong, Sung-Min (Fruit Research Division, National Institute of Horticultural & Herbal Science RDA) ;
  • Park, Seo-Jun (Fruit Research Division, National Institute of Horticultural & Herbal Science RDA) ;
  • Lee, Han-Chan (Fruit Research Division, National Institute of Horticultural & Herbal Science RDA) ;
  • Choi, Jong-Uck (Department of Food Science & Technology, Kyungpook National University)
  • 장은하 (국립원예특작과학원 과수과) ;
  • 정석태 (국립농업과학원 발효이용과) ;
  • 노정호 (국립원예특작과학원 과수과) ;
  • 정성민 (국립원예특작과학원 과수과) ;
  • 박서준 (국립원예특작과학원 과수과) ;
  • 이한찬 (국립원예특작과학원 과수과) ;
  • 최종욱 (경북대학교 식품공학과)
  • Received : 2010.06.01
  • Accepted : 2010.11.12
  • Published : 2010.12.30
Download PDF
⟨ Previous Next ⟩

Abstract

We investigated the influence of carbonic maceration (CM) at different temperatures on the enological characteristics of Campbell Early grape must. Total acid levels decreased after 5 d, as CM temperature increased. All of pH; redness; and total anthocyanin, polyphenol, and tannin concentrations increased as CM temperature increased. Malic acid concentration fell at high CM temperatures, but lactic acid level increased under such conditions. Polyphenol levels and antioxidant activity were higher when CM was conducted at $35^{\circ}C$ than at other temperatures. The results show that the temperature of CM treatment greatly influences wine quality factors such as color, taste, and antioxidant capacity.

산 함량이 많은 원료로 포도주를 제조할 경우 감산의 한 방법으로 이용하는 CM처리에 있어, CM처리 온도가 포도주의 감산정도와 품질에 미치는 영향을 알아보기 위하여 실험을 수행하였다. 총산 함량에 있어 CM처리 온도가 높을수록 발효 5일째 총산함량은 큰 폭으로 감소하였으나 발효 9일째는 비슷한 것으로 나타났다. CM처리 5일째 포도의 유기산 함량은 CM-$35^{\circ}C$에서 사과산 함량이 가장 많이 감소하는 것으로 나타났고, 반면 젖산 함량은 가장 높게 나타났다. CM처리 온도가 높을수록 적색도와 총안토시아닌, 탄닌 함량 등이 증가하는 것으로 나타났다. 총폴리페놀 함량 및 항산화력 또한 CM-$35^{\circ}C$에서 가장 높게 나타났다. 휘발성분은 모든 처리에서 isoamyl alcohol 함량이 많았으며 1-propanol이 가장 적은 양을 나타내었다. 이상의 결과에서 CM처리는 포도의 유기산중에 사과산을 감소시킨다는 사실을 밝혀냈으며, 산함량이 많은 원료로 CM처리를 할 경우 $20^{\circ}C$보다 $35^{\circ}C$에서 처리하는 것이 감산을 시키는데 효과적이었다.

Keywords

References

  1. Flanzy C, Flanzy M, Benard P. (1987) La vinification par la maceration carbonique. Institute National de la Recherche Agronomique, Paris, France, p.19-35
  2. Lee JK, Kim JS. (2006) Study on the deacidification of wine made from campbell early. Korean J. Food Sci. Technol., 38, 408-413
  3. Park WM, Park HG, Rhee SJ, Kang KI, Lee CH, Yoon KE. (2004) Properties of wine from domestic grape, vitis labrusca cultivar. Campbellp's Early: Fermented by carbonic maceration vinification process. Korean J. Food Sci. Technol., 36, 773-778
  4. Chang EH, Jeong ST, Roh JH, Yun HK, Park, KS, Choi JU. (2008) Effect on wine quality of pre-treatment of grapes prior to alcohol fermentation. Korean J. Food Preserv., 15, 824-831
  5. Koh KH, Chang WY. (1998) Changes of chemical components during seibel white grape must fermentation by different yeast strains. Korean J. Food Sci. Technol., 30, 487-493
  6. Mattic LR, Plane RA, Weir LD. (1980) Lowering wine acidity with carbonate. Am. J. Enol. Vitic., 31, 350-357
  7. Steele JT, Kunkee RE. (1978) Deacidification of musts from the western united states by the calcium double salt precipitation process. Am. J. Enol. Vitic., 29, 153-160
  8. Castino M. (1974) Deacidification of wine with strong anion exchange resins in carbonate form. Vini. Ital., 16, 305-401
  9. Webb M. (1974) In chemistry of winemaking, American Chemical Society, Washington D.C., USA, p.107
  10. Hariantono J, Yokota A, Takao S, Tomita F. (1991) Ethanol production from raw starch by simultaneous fermentation using schizosaccharomyces pombe and a raw starch saccharifying enzyme from Corticium rolfsii. J. Ferment. Bioeng., 71, 367-371 https://doi.org/10.1016/0922-338X(91)90352-H
  11. Yu TS. (1978) Studies on the malic acid degradation in wine by yeast, I. Isolation and identification of yeast strain. Korean J. Appl. Microbiol. Bioeng., 6, 23-26
  12. Chung KT, Yu TS, Kim JK, Kim CS. (1982) Studies on malo-alcohol fermentation in brewing of apple wine, I. Zymological properties of the malo-alcoholic yeast. Korean J. Food Sci. Technol., 14, 236-243
  13. Lee SO, Pack MY. (1980) Malo-lactic bacteria in korean winery environment and their potential use in wine making. Korean J. Appl. Microbiol. Bioeng., 8, 193-198
  14. Kim SH. (2008) Optimal condition for deacidification fermentation of wild grape wine by mixed culture. J. Korean Soc. Appl. Biol. Chem., 51, 17-23 https://doi.org/10.3839/jabc.2008.004
  15. Kim SK. (1996) Deacidification of new wild grape wine. Korean J. Food Nutr., 9, 265-270
  16. van den Berg R, Haenen GRMM, van den Berg H, Bast A. (1999) Applicability of an improved trolox equivalent antioxidant capacity (TEAC) assay for evaluation of antioxidant capacity measurements of mixtures. Food Chem., 66, 511-517 https://doi.org/10.1016/S0308-8146(99)00089-8
  17. Han NS. (2006) Development and selection of yeast starter for the production of Korea-style wine. 2006 Grape Research Agency Report, Daejeon, Korea, p.259-273
  18. Sun B, Spranger I, Roque-do-Vale F, Leandro C, Belchior P. (2001) Effect of different winemaking technologies on phenolic composition in tinta miuda red wines. J. Agric. Food Chem., 49, 5809-5816 https://doi.org/10.1021/jf010661v
  19. Robin JP, Romieu CG, Sauvage FX (1989) Anaerobic metabolism of organic and amino acids in grape. I. A device for measuring the decarboxylating and ethanolreleasing kinetics from a single 14C-labeled berry. Am. J. Enol. Vitic., 40, 161-169
  20. Yang DY, Kakuda Y, Ronald ES. (2006) Higher alcohols, diacetyl, acetoin and 2,3-butanediol biosynthesis in grapes undergoing carbonic maceration. Food Res. Int., 39, 112-116 https://doi.org/10.1016/j.foodres.2005.06.007
  21. Yair M. (1997) Concepts in wine chemistry. The wine appreciation guild Ltd., San Francisco, USA, P.15-19
  22. Bruemmer JH, Roe BW. (1970) Biochemical changes in grapefruit during anaerobic metabolism. Florida State Horticultural Society, 83, 290-294
  23. Flanzy C, Flanzy M, Benard P. (1987) La vinification par la maceration carbonique. Institute National de la Recherche Agronomique, Paris, France, p.19-35
  24. Spranger MI, Climaco MC, Sun B, Eiriz N, Fortunato C, Nunes A, Leandro MC, Avelar ML, Belchior AP. (2004) Differentiation of red winemaking technologies by phenolic and volatile composition. Analytica Chimica Acta, 513, 151-161 https://doi.org/10.1016/j.aca.2004.01.023
  25. Bourzeix M, Weyland D, Heredia N. (1986) A study of the catechins and procyanidins of grape clusters, wine and other by-products of the vine. Bulletin de L'O.I.V., 59, 1171-1254
  26. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic. Biol. Med., 26, 1231-1237 https://doi.org/10.1016/S0891-5849(98)00315-3
  27. Ayrapaa T. (1968) Formation of higher alcohols by various yeasts. J. Inst. Brew., 74, 169-178 https://doi.org/10.1002/j.2050-0416.1968.tb03111.x
  28. Rankine BC. (1967) Formation of higher alcohols by wine yeasts and relationship to taste thresholds. J. Sci. Food Agric., 18, 583-589 https://doi.org/10.1002/jsfa.2740181208
  29. Camara JS, Alves MA, Marques JC. (2006) Changes in volatile composition of madeira wines during their oxidative ageing. Analytica Chimica Acta, 563, 188-197 https://doi.org/10.1016/j.aca.2005.10.031