Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effect of cell wall degrading enzyme and skin contact time on the brewing characteristics of Cheongsoo grape

청수 포도의 양조특성에 미치는 세포벽분해효소와 침용시간의 영향

  • Jeon, Jin-A (Fermented Food Science Division, National Academy of Agricultural Science) ;
  • Park, Seo-Jun (Fruit Research Division, National Institute of Horticultural and Herbal Science) ;
  • Yeo, Soo-Hwan (Fermented Food Science Division, National Academy of Agricultural Science) ;
  • Choi, Ji-Ho (Fermented Food Science Division, National Academy of Agricultural Science) ;
  • Choi, Han-Seok (Fermented Food Science Division, National Academy of Agricultural Science) ;
  • Kang, Ji-Eun (Fermented Food Science Division, National Academy of Agricultural Science) ;
  • Jeong, Seok-Tae (Fermented Food Science Division, National Academy of Agricultural Science)
  • 전진아 (국립농업과학원 발효식품과) ;
  • 박서준 (국립원예특작과학원 과수과) ;
  • 여수환 (국립농업과학원 발효식품과) ;
  • 최지호 (국립농업과학원 발효식품과) ;
  • 최한석 (국립농업과학원 발효식품과) ;
  • 강지은 (국립농업과학원 발효식품과) ;
  • 정석태 (국립농업과학원 발효식품과)
  • Received : 2013.10.28
  • Accepted : 2013.12.20
  • Published : 2013.12.30
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Abstract

We investigated the effect of the cell-wall-degrading enzyme and its skin contact time on the brewing characteristics of Cheongsoo grape. The easy of juice extraction was excellent at the cell-wall-degrading enzyme and skin contact treatments, and the aroma was best after five days of skin contact treatment. Furthermore, the juice yields of the Chengsoo grape were more dramatically increased by the cell-wall-degrading enzyme and skin contact treatments than by the control. The data on the pH, total acidity, and soluble solids did not significantly differ among the treatments, and the pH range from 3.1 to 3.4; the total acidity from 0.5% to 0.6% (as tartaric acid); and the soluble solids, from 6.7 to 7.1 $^{\circ}Brix$. The alcohol content of cell-wall-degrading enzyme treatment was highest with 13.3%. The total polyphenol was gradually increased with the longer skin contact time, and was highest after 10 days of skin contact treatment, at 306.4 mg/L. The main organic acids detected in the Cheongsoo wine were malic and tartaric acid, and citric, succinic and lactic acid were also detected. Our results show that the cell-wall-degrading enzyme and skin contact treatments were better in terms of the easy of juice extraction and significantly increased the juice yield and the volatile compound of the Cheongsoo wine.

본 연구에서는 청수 포도의 양조 특성에 미치는 세포벽분해효소와 침용 처리의 효과를 조사하였다. 착즙의 용이성은 세포벽분해효소 처리와 침용처리에서 우수하였으며, 착즙액의 방향은 5일간 침용처리 후 압착한 것이 가장 우수하였다. 또한 착즙수율도 대조구에 비하여 세포벽분해효소와 침용처리에서 크게 증가하는 것으로 나타났다. pH와 총산, 가용성고형물은 처리간에 큰 차이가 없었으며, pH는 3.1-3.4, 총산은 0.5~0.6%, 가용성고형물은 $6.7{\sim}7.1^{\circ}Brix$의 범위를 나타내었다. 알코올 함량은 세포벽분해효소 처리구가 13.3%으로 가장 높았으며, 침용처리구는 상대적으로 알코올 함량이 낮은 특징을 보였다. 총 폴리페놀 함량은 침용처리 기간이 길어질수록 증가하는 경향이었으며, 10일간 침용처리시 306.4 mg/L로서 가장 높은 값을 나타내었다. 청수와인의 주요 유기산은 사과산과 주석산이었으며, 구연산, 호박산 및 젖산도 검출되었다. 본 연구에서 세포벽분해효소와 침용처리는 청수와인 제조에 있어서 착즙의 용이성을 더 좋게 하며, 착즙수율이나 휘발성성분을 증가시키는 것으로 나타났다.

Keywords

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