Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지
DOI QR코드

DOI QR Code

Physicochemical Properties of Different Grape Varieties Cultivated in Korea

국내에서 재배한 포도 품종간의 이화학적 특성 비교

  • Ahn, Hyuk-Jin (Wine Research Institute, School of Life Science and Biotechnology, Korea University) ;
  • Son, Hong-Seok (Department of Food and Nutrition, Dongshin University)
  • 안혁진 (고려대학교 생명과학대학 와인연구소) ;
  • 손홍석 (동신대학교 식품영양학과)
  • Received : 2011.12.12
  • Accepted : 2012.03.15
  • Published : 2012.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

The aim of this study was to describe the effects of genetic factors on the chemical composition or metabolites of grapes harvested within the same region. Grapes were separated into pulp, skin, and seed, and physicochemical characteristics were compared among seven grape varieties. The sugar concentrations of the grape musts ranged from $15.17-20.93^{\circ}Bx$ with Seibel variety being highest at $20.93^{\circ}Bx$. pH ranges of grape musts were 3.46-4.02 and total acidity was highest with 1.05 in Steuben variety. Tartaric acid content was highest with 146.68, 500.10 mg/L in pulp and skin extract of Merlot variety. Malic acid content was highest in pulp extract of Seibel variety (1127.14 mg/L) and skin extract of Chardonnay variety (1720.06 mg/L). K content was highest with 379.13 and 828.01 mg/L in pulp and skin extract of Chardonnay variety. Ca content was highest in pulp extract of Kyoho variety (6.98 mg/L) and skin extract of Campbell Early variety (12.26 mg/L).

본 연구에서는 동일한 조건하에 온실 재배하여 수확한 7종의 포도를 선발하여 품종간의 이화학적 특성을 비교 분석하였다. 포도의 당, pH, 총산도 등의 일반성분 분석과 HPLC를 이용한 유기산 분석, ICP-OES를 이용한 미네랄 분석을 실시하였다. 당도는 V. vinifera종이 V. labrusca종에 비해 $2-4^{\circ}Bx$ 정도로 높게 나타났고, Seibel 품종이 $20.93^{\circ}Bx$로 가장 높은 함량을 보였다. pH는 Chardonnay 및 Seibel 등이 4.01로 가장 높았으며, 총산도는 Steuben, Merlot, Cabernet Sauvignon 등이 0.9-1.0%로 다른 품종에 비해 높게 나타났다. Tartaric acid의 함량은 Merlot 품종이 과육과 과피에서 가장 높았으며, Steuben, Kyoho 품종은 상대적으로 낮은 함량을 보였다. Malic acid의 경우 Chardonnay와 Seibel 등의 백포도 품종이 적포도 품종에 비해 높은 함량을 보였다. Citric acid의 함량은 과육과 과피간의 유의적인 차이를 관찰할 수 없었고, Chardonnay와 Campbell Early의 과피에서는 검출되지 않았다. 미네랄 함량 중 potassium은 전체 미네랄 중 가장 높은 함량을 보였고, Chardonnay와 Seibel 등의 함량이 가장 높았으며, Steuben과 Campbell Early 등이 낮게 검출되었다. Calcium의 함량은 Kyoho 포도 품종이 가장 높았고, Magnesium의 함량은 Chardonnay가 가장 높았으며, Sodium의 함량은 Chardonnay, Seibel 등이 높게 나타났다. Chardonnay와 Seibel은 Calcium을 제외한 전체 미네랄 함량에서 모두 높은 수치로 검출되었다.

Keywords

References

  1. Lee SJ, Lee JE, Kim SS. Development of Korean red wines using various grape varieties and preference measurement. Korean J. Food Sci. Technol. 36: 911-918 (2004)
  2. Son HS, Hwang GS, Ahn HJ, Park WM, Lee CH, Hong YS. Characterization of wines from grape varieties through multivariate statistical analysis of $^{1}H$NMR spectroscopic data. Food Res. Int. 42: 1483-1491 (2009) https://doi.org/10.1016/j.foodres.2009.08.006
  3. Bae SD, Bae SM, Kim JS. Fermentation characteristics of ricegrape wine fermented with rice and grape. Korean J. Food Sci. Technol. 36: 616-623 (2004)
  4. Lee SO, Park MY. Immobilization of Leuconostoc oenos cells for wine deacidification. Korean J. Food Sci. Technol. 12: 299-304 (1980)
  5. Bae IY, Lee KY, Shin MS, Lee HG. Development of red wine using Monascus anka. Korean J. Food Sci. Technol. 36: 744-748 (2004)
  6. Kim JS, Kim SH, Han JS, Yoon BT, Yook C. Effects of sugar and yeast addition on red wine fermentation using Campbell Early. Korean J. Food Sci. Technol. 31: 516-521 (1999)
  7. Kim JS, Sim JY, Yook C. Development of red wine using domestic grapes, Campbell Early. Part (1) - Characteristics of red wine fermentation using Campbell Early and different sugar. Korean J. Food Sci. Technol. 33: 319-326 (2001)
  8. Park WM, Park HG, Rhee SJ, Kang KI, Lee CH, Yoon KE. Properties of wine from domestic grape, Vitis labrusca cultivar. Campbell Early, fermented by carbonic maceration vinification process. Korean J. Food Sci. Technol. 36: 773-778 (2004)
  9. Son HS, Hwang GS, Kim KM, Ahn HJ, Park WM, van den Berg F, Hong, YS, Lee CH. Metabolomic studies on geographical grapes and their wines using $^{1}H$ NMR analysis coupled with multivariate statistics. J. Agr. Food Chem. 57: 1481-1490 (2009) https://doi.org/10.1021/jf803388w
  10. Wagner PM. Grapes into Wine. Alfred AK, New York, NY, USA. pp. 99-128 (1994)
  11. Lee YS, Choi JS, Shim KH, Jo YH, Kim JK. Changes in chemical components during the maturation of Vitis vinifera red grapes. J. Korean Soc. Food Nutr. 22: 190-195 (1993)
  12. Jackson, R. Wine Science. Elsevier Inc, San Diego, CA, USA. pp. 418-424 (2008)
  13. Iverson J. Home Wine Making Step by Step. Stonemark Publishing Co., Medford, OR, USA. pp. 5-26 (2000)
  14. Soyer Y, Koca N, Karadeniz F. Organic acid profile of Turkish white grapes and grape juices. J. Food Compos. Anal. 16: 629-636 (2003) https://doi.org/10.1016/S0889-1575(03)00065-6
  15. Zelle RM, de Hulster E, van Winden WA, de Waard P, Dijkema C, Winkler AA, Geertman JMA, van Dijken JP, Pronk JT, van Maris AJA. Malic acid production by Saccharomyces cerevisiae: Engineering of pyruvate carboxylation, oxaloacetate reduction, and malate export. Appl. Environ. Microb. 74: 2766-2777 (2008) https://doi.org/10.1128/AEM.02591-07
  16. Liu HF, Wu BH, Fan PG, Li SH, Li LS. Sugar and acid concentrations in 98 grape cultivars analyzed by principal component analysis. J. Sci. Food Agr. 86: 1526-1536 (2006) https://doi.org/10.1002/jsfa.2541
  17. Mckinnon AJ, Scollary GR, Solomon DH, Williams PJ. The influence of wine components on the spontaneous precipitation of calcium L(+)-tartrate in a model wine solution. Am. J. Enol. Viticult. 46: 509-517 (1995)
  18. Minguez S, Hernandez P. Tartaric stabilization of red, rose, and white wines with L(+)-calcium tartrate crystal seeding. Am. J. Enol. Viticult. 49: 177-182 (1998)
  19. Lee JE, Hong YS, Lee CH. Characterization of fermentative behaviors of lactic acid bacteria in grape wines through $^{1}H$ NMR- and GC-based metabolic profiling. J. Agr. Food Chem. 57: 4810-4917 (2009) https://doi.org/10.1021/jf900502a
  20. Moon YJ, Lee MS, Sung CK. Physicochemical properties of raspberry wine using active dry yeast strains. J. Korean Soc. Food Nutr. 18: 302-308 (2005)
  21. Park WM, Park HG, Rhee SJ, Lee CH, Yoon KE. Suitability of domestic grape, cultivar Campbell's Early, for production of red wine. Korean J. Food Sci. Technol. 34: 590-596 (2002)
  22. Amiri ME, Rallahi E. Influence of mineral nutrients on growth, yield, berry quality, and petiole mineral nutrient concentrations of table grape. J. Plant Nutr. 30: 463-470 (2007) https://doi.org/10.1080/01904160601172031
  23. Zhenming N, Xuefeng X, Yi W, Tianzhong L, Jin K, Zhenhai H. Effects of leaf-applied potassium, gibberellins, and source-sink ratio on potassium absorption and distribution in grape fruits. Sci. Hortic.-Amsterdam 115: 164-167 (2008) https://doi.org/10.1016/j.scienta.2007.08.012
  24. Ribereau-Gayon P, Glories Y, Maujean A, Dubourdieu D. Handbook of Enology. Vol. 2 The Chemistry of Wine Stabilization and Treatments. John Wiley & Sons Ltd, West Sussex, England. pp. 91-108 (2006)
  25. Combrink NJJ. Relative humidity and other environmental conditions affecting muskmelon quality. Acta Hortic. 458: 43-48 (1998)
  26. Adams P, Hand DJ. Effects of humidity and Ca level on dry-matter and Ca accumulation by leaves of cucumber (Cucumis sativus L.). J. Hortic. Sci. 68: 767-774 (1993) https://doi.org/10.1080/00221589.1993.11516411
  27. Frias S, Conde JE, Rodriguez MA, Dohnal V, Perez-Trufillo JP. Metallic content of wines from the Canary Islands (Spain). Application of artificial neural networks to the data analysis. Nahrung/Food 46: 370-375 (2002) https://doi.org/10.1002/1521-3803(20020901)46:5<370::AID-FOOD370>3.0.CO;2-F
  28. Frias S, Conde JE, Rodriguez-Bencomo JJ, Garcia-Montelongo F, Perez-Trujillo JP. Classification of commercial wines from the Canary Islands (Spain) by chemometric techniques using metallic contents. Talanta 59: 335-344 (2003) https://doi.org/10.1016/S0039-9140(02)00524-6

Cited by

  1. Quality Characteristics of Muffin with Added Grape Powder vol.31, pp.5, 2016, https://doi.org/10.7318/KJFC/2016.31.5.498
  2. Quality characteristics and antioxidant effects of grape juice obtained with different extraction methods vol.20, pp.6, 2013, https://doi.org/10.11002/kjfp.2013.20.6.784
  3. Effect of Grape Skin on Physicochemical and Sensory Characteristics of Ground Pork Meat vol.32, pp.3, 2016, https://doi.org/10.9724/kfcs.2016.32.3.290
  4. Approaches to outline the aromatic profile of Kyoho wines from South Korea vol.9, 2017, https://doi.org/10.1051/bioconf/20170902034