Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Deacidification Effect of Campbell Early Must via Carbonic Maceration : Effect of Enzyme Activity Associated with Malic-Acid Metabolism

Carbonic Maceration처리에 의한 Campbell Early 발효액의 감산 효과: 사과산 대사 관련 효소활성의 영향

  • 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) ;
  • Jeong, Sung-Min (Fruit Research Division, National Institute of Horticultural & Herbal Science, RDA) ;
  • Roh, Jeong-Ho (Fruit Research Division, National Institute of Horticultural & Herbal Science, RDA) ;
  • Park, Kyo-Sun (Fruit Research Division, National Institute of Horticultural & Herbal Science, RDA) ;
  • Park, Seo-Jun (Fruit Research Division, National Institute of Horticultural & Herbal Science, RDA) ;
  • Choi, Jong-Uck (Department of Food Science & Technology, Kyungpook National University)
  • Received : 2011.04.27
  • Accepted : 2011.09.02
  • Published : 2011.10.30
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Abstract

To determine the deacidification factor during carbonic maceration (CM), different temperature conditions were studied. The pH was higher in CM-$35^{\circ}C$ and CM-$25^{\circ}C$ and was lower in CM-$45^{\circ}C$. The total acid was inversely related to the pH. The malic-acid level decreased much more in CM-$35^{\circ}C$ than in CM-$45^{\circ}C$ while the lactic-acid level increased much more in CM-$35^{\circ}C$. The activity of the NADP-malic enzyme, which catalyzes the oxidative decarboxylation of L-malate into pyruvate, $CO_2$, and NADPH, was higher in CM-$25^{\circ}C$ and CM-$35^{\circ}C$ while CM-$45^{\circ}C$ showed no NADP-malic enzyme activity. The malic-dehydrogenase (MDH) activity was higher in CM-$25^{\circ}C$ and CM-$35^{\circ}C$ while CM-$45^{\circ}C$ showed no MDH activity. The oxalacetate decarboxylase activity was similar to the NADP-malic-enzyme and MDH activities. Pyruvate decarboxylase activity was shown in all the CM treatments. The L-lactic dehydrogenase (LDH) activity was not explored in the fermentation of pyruvate to lactate via LDH in the grapes during CM. In this study, it was confirmed that carbonic maceration reduced the malic acid during fermentation and was affected by the temperature. Moreover, it was assumed that the deacidification during the carbonic maceration of the grapes was probably correlated with the degradation enzyme activity of malic acid.

Carbonic maceration처리 포도주에 있어 유기산 특히 사과산 함량을 감소시키는 주요 원인을 찾고자 포도를 2주 동안 온도별 carbonic maceration 처리하며 시기별로 산함량 및 사과산대사 관련 효소활성을 측정하였다. 온도별 carbonic maceration 처리 포도의 pH는 CM-$25^{\circ}C$와 CM-$35^{\circ}C$에서 처리 시간이 경과할수록 가장 높았으며, 총산은 초기에는 CM-$35^{\circ}C$에서 가장 낮은 함량을 나타내었지만 처리 6일 이후 서서히 증가하였고, CM-$25^{\circ}C$는 처리 완료일 까지 꾸준히 감소하는 것으로 나타났다. CM-$45^{\circ}C$는 초기와 비슷한 함량을 나타내어 다른 처리보다 높은 총산 함량을 나타내었다. 유기산 함량에 있어 사과산 함량은 CM-$35^{\circ}C$에서 가장 많이 감소하였고, 젖산 함량은 CM-$35^{\circ}C$에서 가장 높게 나타났다. 사과산 대사과련 효소활성을 살펴본 결과, malic enzyme과 malic dehydrogenase는 CM-$25^{\circ}C$와 CM-$35^{\circ}C$에서 가장 높은 효소활성을 나타내었지만 CM-$45^{\circ}C$에서는 초기부터 효소활성이 나타나지 않았다. oxalacetate decarboxylase 활성도 malic dehydrogenase 활성과 비슷한 경향을 나타내었다. pyruvate decarboxylase 활성은 다른 효소활성에 비해 활성이 낮았지만, CM-$45^{\circ}C$에서도 활성을 나타내었다. 반면 L-lactic dehydrogenase 활성은 어떤 처리구에서도 나타나지 않았다. 이와 같은 결과로부터 온도와 효소활성과의 관계에 있어 온도가 $40^{\circ}C$ 이상에서는 사과산 대사관련 효소가 활성을 나타내지 않는 것을 알 수 있었고, carbonic maceration 처리에서 사과산 감소가 효소의 작용에 크게 영향 받는 것을 확인할 수 있었지만, 젖산 생성에 대해서는 효소작용 외에 사과산 대사 미생물과 같은 다른 요인들에 대해 좀 더 깊이 있는 연구가 필요하다.

Keywords

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