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

  • 제46권5호
  • /
  • Pages.622-629
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  • 2017
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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포도 신품종 '옥랑'을 이용한 와인 발효 및 품질 특성

Brewing and Quality Characteristics of New Grape Cultivar 'Okrang' Wine in Fermentation Process

  • 박혜진 (충북농업기술원 와인연구소) ;
  • 최원일 (충북농업기술원 와인연구소) ;
  • 박정미 (충북농업기술원 와인연구소) ;
  • 정창원 (충북농업기술원 와인연구소) ;
  • 김시동 (충북농업기술원 와인연구소) ;
  • 윤향식 (충북농업기술원 와인연구소)
  • Park, Hye Jin (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Choi, Wonil (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Park, Jung-Mi (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Jeong, Changwon (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Kim, Sidong (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Yoon, Hyang-Sik (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services)
  • 투고 : 2017.02.17
  • 심사 : 2017.04.24
  • 발행 : 2017.05.31
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초록

본 연구에서는 세리단과 캠벨얼리 포도 품종을 교배 조합하여 만든 신품종인 옥랑 포도 품종의 와인으로서의 가능성을 조사하기 위하여 포도 전처리 방법 및 와인 제조 조건에 따라 옥랑 와인의 발효 특성을 조사하였다. 포도 전처리 방법으로 저온 침용과 열처리 방법을 사용하였고, 발효 4일차 압착과 발효 종료 후 압착한 와인을 제조하였으며 캠벨얼리 와인과 비교하였다. 발효 기간이 경과함에 따라 당도는 감소하여 알코올 함량이 증가하였는데, 저온 침용 처리한 와인의 초기 발효속도가 다소 느리게 진행되었으나 발효가 종료된 시점에서는 전처리 방법이 알코올 함량에는 큰 영향을 미치지 않는 것으로 나타났다. pH는 저온 침용한 옥랑 와인에서 3.17의 가장 낮은 pH가 분석되었으나 발효종료 후에는 비슷한 수치를 나타내어 발효 진행에 따른 pH 변화는 거의 없는 것으로 분석되었다. 발효 전 총산 함량은 캠벨얼리가 0.61%로 0.54%의 옥랑보다 높았으나 발효가 진행되면서 모든 처리구에서 총산 함량이 증가하여 발효 8일의 저온 침용한 옥랑 와인에서 0.99%의 가장 높은 총산 함량을 나타내었고 이후 감소하였다. 기능성 성분인 총 폴리페놀 함량 분석 결과 전처리 방법으로 가열 처리한 발효 2일째 옥랑 와인에서 143.24 mg%의 높은 총 폴리페놀 함량이 분석되었으며, 옥랑 와인의 전자공여능의 경우 발효 종료 후 압착 처리한 와인에서 높은 값을 보였으며 발효 10일째인 와인에서 88.86%의 가장 높은 항산화 활성을 나타내었다. 이와 같은 연구로 포도 전처리 방법 및 와인 제조 조건에 따른 옥랑 와인의 비교 분석 자료를 제공함으로써 발효 특성을 과학적으로 제시하였고, 캠벨얼리보다 과피색이 연한 옥랑의 특성을 살려 로제 와인으로 개발이 가능할 것으로 판단된다.

This study was carried out to investigate the effects of cold maceration and heat treatment prior to alcohol fermentation on the quality characteristics of wine made from Okrang grape cultivar. The results of this study show that alcohol contents of wines increased as fermentation period increased, whereas $^{\circ}Brix$ values decreased. The pH levels of wines ranged from 3.17 to 3.42 while the total acidities of wines ranged from 0.49~0.99%. The free sugar contents of wines tended to decrease as fermentation period increased. In particular, free sugar content of wine pre-treated at low temperature prior to alcohol fermentation slowly. Total polyphenol content of wine heat-treated prior to alcohol fermentation was higher than those of other wines and reached a maximum value after fermentation for 2 days. Campbell Early wine showed the strongest antioxidant effect, measured based on DPPH free radical scavenging activity, followed by Okrang wine pressing after fermentation. These results indicate that pre-treatment before wine fermentation greatly affects wine quality and biofunctional activities.

키워드

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피인용 문헌

  1. 청포도 즙의 첨가가 곤약젤리의 품질특성에 미치는 영향 vol.34, pp.5, 2017, https://doi.org/10.7318/kjfc/2019.34.5.629