Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Effects of Fining Treatments on Color and Clearness of Apple Wine

청징방법에 따른 사과와인의 색과 투명도에 미치는 영향

  • Bang, Byung-Ho (Department of Food and Nutrition, Eulji University) ;
  • Jeong, Eun-Ja (Department of Food and Nutrition, Eulji University) ;
  • Kang, Hyeran (Department of Biological Engineering, Konkuk University) ;
  • Rhee, Moon-Soo (Korea Research Institute of Bioscience and Biotechnology) ;
  • Yi, Dong-Heui (Department of Biological Engineering, Konkuk University) ;
  • Paik, Jean Kyung (Department of Food and Nutrition, Eulji University)
  • 방병호 (을지대학교 식품영양학과) ;
  • 정은자 (을지대학교 식품영양학과) ;
  • 강혜란 (건국대학교 생물공학과) ;
  • 이문수 (한국생명공학연구원) ;
  • 이동희 (건국대학교 생물공학과) ;
  • 백진경 (을지대학교 식품영양학과)
  • Received : 2016.06.28
  • Accepted : 2017.02.27
  • Published : 2017.03.31
Download PDF
⟨ Previous Next ⟩

Abstract

Comparative fining trials were conducted in a laboratory to study the effects of fining treatments including polyvinylpolypyrrolidone (PVPP) and bentonite on the color and clearness of apple wine. The wines were subjected to three different fining treatments: PVPP, PVPP+bentonite (applied at the same time), and PVPP+bentonite (24 h later). Based on the results, all treatments induced noticeable decreases in wine color (APHA value) and turbidity. The treatment including PVPP and bentonite at the same time provided the best results in relation to wine color and clearness. PVPP was the most effective in the reduction of phenolic compounds, which means it helped wine obtain a paler color. Organic acids and aromatic profile were not altered by the fining treatments.

본 연구에서는 국산 홍로품종을 원료로 양조한 사과와인에 PVPP와 벤토나이트를 이용하여 청징조건을 다르게 적용한 후 사과와인의 색과 투명도에 어떠한 영향을 미치는지 비교 분석하였다. 와인시료는 청징조건에 따라 청징을 하지 않은 Control 시료와 0.5 g/L의 PVPP로 단일 청징한 A시료, 0.25 mg/L의 PVPP와 0.75 mg/L의 벤토나이트를 동시 투입하여 청징한 B시료, 0.25 mg/L의 PVPP 투입 24시간 후 0.75 mg/L의 벤토나이트를 넣어 청징한 C시료로 나누어 $15^{\circ}C$에서 7일간 보관 뒤 침전물과 분리하였으며, 각 시료의 총산과 유기산, 휘발성 향기성분, 총페놀과 intensity, hue, color(APHA value)를 비교 분석하였다. 총산과 유기산, 휘발성 향기성분의 경우 청징조건이 다른 시료 간의 분석결과가 유사하므로 청징에 의한 영향은 아주 적은 것으로 판단된다. 그러나 총페놀과 intensity, hue, color(APHA value)의 비교분석 결과 총페놀 함량의 경우 청징에 의해 감소하며 특히 PVPP가 이 성분을 흡착하여 침전시키는 데 효과가 큰 것으로 나타났다. 또한, 총페놀 함량이 낮아진 와인 시료에서 와인의 맑기가 더 맑아지고 색이 개선되는 결과가 나타나 사과와인의 개선에 PVPP가 효과적이라는 것을 알 수 있었다. Browning의 개선과 함께 사과와인의 외관에 있어 중요한 것이 혼탁을 일으키는 단백질 제거이므로, 이에 탁월한 효과를 지닌 벤토나이트를 PVPP와 혼용하여 청징한 실험도 진행하였다. 두 청징제를 동시에 넣는 조건과 PVPP 투입 24시간 후 벤토나이트를 넣는 조건으로 나누어 청징하였을 때, 동시에 투입하는 것이 더 높은 색 개선 효과를 지닌 것으로 나타났다. 이는 벤토나이트가 단백질을 흡착하여 침전하면서 페놀화합물을 흡착한 PVPP의 침전을 도와 바닥에 더 잘 가라앉게 한 것으로 해석할 수 있다. 두 청징제를 동시에 청징한 와인과 PVPP 단일 청징 와인을 비교해본 결과, 두 청징제의 동시 혼용조건에서 와인이 더 맑으면서도 pale color에 가까운 색을 띠는 것을 확인하였다. 아울러 PVPP 청징의 경우 적용 전 실험실에서 연구 스케일로 실험을 진행한 뒤 적정량을 결정하여 사용한다면 지나친 청징에 대한 우려와는 달리 관능적인 기질을 보존하면서도 색과 투명도를 개선할 수 있다고 생각한다.

Keywords

References

  1. Kwak HS, Seo JS, Bae H, Lee H, Lee Y, Jeong Y, Kim M. 2016. Effect of fermentation temperature on quality characteristics of apple wine. J Korean Soc Food Sci Nutr 45: 155-159. https://doi.org/10.3746/jkfn.2016.45.1.155
  2. Choi SH. 2011. Isolation of alcohol yeasts from Korean domestic grape varieties and fermentation characteristics of freeze-concentrated apple wine. PhD Dissertation. Kyungpook National University, Daegu, Korea.
  3. Nam CU. 2008. Fermentation characteristics of freeze-concentrated apple juice to make apple ice wine. MS Thesis. Kyungpook National University, Daegu, Korea.
  4. Choi YJ. 2012. Fermentation characteristics of for different apple varieties by commercial wine yeasts. MS Thesis. Kyungpook National University, Daegu, Korea.
  5. Calvo C, Salvador A. Fiszman SM. 2001. Influence of colour intensity on perception of colour and sweetness in various fruit-flavoured yoghurts. Eur Food Res Technol 213: 99-103. https://doi.org/10.1007/s002170100359
  6. Kim DH, Lee SB, Park HD. 2014. Fermentation characteristics of cider from late harvest Fuji apples by a sugar tolerant yeast, Saccharomyces cerevisiae SS89. Korean J Food Preserv 21: 917-924. https://doi.org/10.11002/kjfp.2014.21.6.917
  7. Choi SH, Baek SY, Yeo SH, Park HD. 2012. Rapid fermentation of freeze-concentrated ice apple wine by a sugar tolerant yeast, Saccharomyces cerevisiae SS89. Korean J Food Preserv 19: 413-419. https://doi.org/10.11002/kjfp.2012.19.3.413
  8. Hong YA. 2006. Characteristics of apple wine fermentation by the mixed culture of Saccharomyces cerevisiae W3 and Issatchenkia orientalis KMBL 5774. PhD Dissertation. Kyungpook National University, Daegu, Korea.
  9. Baron R, Mayen M, Merida J, Medina M. 1997. Changes in phenolic compounds and colour in pale Sherry wines subjected to fining treatments. Z Lebensm Unters Forsch A 205: 474-478. https://doi.org/10.1007/s002170050202
  10. Blade WH, Boulton R. 1988. Absorption of protein by bentonite in a model wine solution. Am J Enol Vitic 39: 193-199.
  11. Cosme F, Ricardo-da-Silva JM, Laureano O. 2008. Interaction between protein fining agents and proanthocyanidins in white wine. Food Chem 106: 536-544. https://doi.org/10.1016/j.foodchem.2007.06.038
  12. Bae SK, Lee YC, Kim HW. 2001. The browning reaction and Inhibition of apple concentrated juice. J Korean Soc Food Sci Nutr 30: 6-13.
  13. Kim HW, Bae S. 2002. The effect of antibrowning agents on enzymatic reaction in apple concentrate. Korean J Food Sci Technol 34: 454-458.
  14. Kim SH, Park SJ, Han JW, Cho JG, Choi HS, Lim TJ, Yun HK. 2012. Relative contribution rate on soil physico-chemical properties related to fruit quality of 'Hongro' apple. J Bio-Environment Control 21: 102-107.
  15. Kim Y, Choi H, Choi I. 2011. Antioxidative activities of Korean apple polyphenols. J Food Sci Nutr 16: 370-375.
  16. Park NY, Kim JW, Woo SC, Jeong YJ. 2010. Quality changes in apple juice containing pulp upon sterilization by hot water. Korean J Food Preserv 17: 230-235.
  17. Shin EJ, Kang BH, Lee SH, Lee DS, Hur SS, Shine KS, Kim SH, Son SM, Lee JM. 2011. Monitoring on alcohol fermentation properties of apple juice for apple vinegar. Korean J Food Preserv 18: 986-992. https://doi.org/10.11002/kjfp.2011.18.6.986
  18. Castillo-Sanchez JJ, Mejuto JC, Garrido J, Garcia-Falcon S. 2006. Influence of wine-making protocol and fining agents on the evolution of the anthocyanin content, colour and general organoleptic quality of Vinhao wines. Food Chem 97: 130-136. https://doi.org/10.1016/j.foodchem.2005.03.030
  19. Cosme F, Capao I, Filipe-Ribeiro L, Bennett RN, Mendes-Faia A. 2012. Evaluating potential alternatives to potassium caseinate for white wine fining: Effects on physicochemical and sensory characteristics. LWT-Food Sci Technol 46: 382-387. https://doi.org/10.1016/j.lwt.2011.12.016
  20. Folin O, Denis W. 1915. A colorimetric method for the determination of phenols (and phenol derivatives) in urine. J Biol Chem 22: 305-308.
  21. Lee SJ, Jang HL, Shin SR, Yoon KY. 2012. Quality characteristics of apple juice according to the sterilization methods. Korean J Food Preserv 19: 178-184. https://doi.org/10.11002/kjfp.2012.19.2.178
  22. Lee HR, Jung BR, Park JY, Hwang IW, Kim SK, Choi JU, Lee SH, Chung SK. 2008. Antioxidant activity and total phenolic contents of grape juice products in the Korean market. Korean J Food Preserv 15: 445-449.
  23. Castillo-Sanchez JX, Garcia-Falcon MS, Garrido J, Martinez-Carballo E, Martins-Dias LR, Mejuto XC. 2008. Phenolic compounds and colour stability of Vinhao wines: Influence of wine making protocol and fining agents. Food Chem 106: 18-26. https://doi.org/10.1016/j.foodchem.2007.04.069
  24. Regodon Mateos JA, Perez-Nevado F, Ramirez Fernandez M. 2006. Influence of Saccharomyces cervisiae yeast strain on the major volatile compounds of wine. Enzyme Microb Technol 40: 151-157. https://doi.org/10.1016/j.enzmictec.2005.10.048
  25. Heinonen IM, Lehtonen PJ, Hopia AI. 1998. Antioxidant activity of berry and fruit wines and liquors. J Agric Food Chem 46: 25-31. https://doi.org/10.1021/jf970489o
  26. Apostolopoulou AA, Flouros AI, Demertzis PG, Alkrida- Demertzi K. 2005. Differences in concentration of principal volatile constituents in traditional Greek distillates. Food Control 16: 157-164. https://doi.org/10.1016/j.foodcont.2004.01.005
  27. Lambrechts MG, Pretorius IS. 2000. Yeast and its importance to wine aroma. S Afr J Enol Vitic 21: 97-129.
  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

Cited by

  1. Characteristics of freeze-concentrated apple cider fermented using mixed culture of non-Saccharomyces and Saccharomyces cerevisiae Fermivin vol.25, pp.6, 2018, https://doi.org/10.11002/kjfp.2018.25.6.730
  2. Radical scavenging activity of domestic fruit wine vol.25, pp.3, 2018, https://doi.org/10.11002/kjfp.2018.25.3.351