한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
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진공 증류 공정에 의해 제조된 무알코올 레드 와인의 이화학적 및 관능적 특성 분석

Physicochemical and sensory properties of non-alcoholic red wine produced using vacuum distillation

  • 김예나 (한국식품연구원 가공공정연구단) ;
  • 김성수 (한국식품연구원 가공공정연구단) ;
  • 유환희 (한국식품연구원 전통식품연구단) ;
  • 김태완 (한국식품연구원 전통식품연구단)
  • Kim, Ye-Na (Research Group of Food Processing, Korean Food Research Institute) ;
  • Kim, Sung-Soo (Research Group of Food Processing, Korean Food Research Institute) ;
  • Yu, Hwan Hee (Research Group of Traditional Food, Korea Food Research Institute) ;
  • Kim, Tae-Wan (Research Group of Traditional Food, Korea Food Research Institute)
  • 투고 : 2021.06.21
  • 심사 : 2021.10.01
  • 발행 : 2021.10.31
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초록

본 연구에서는 진공 증류 공정으로 무알코올 와인을 제조하는 과정에서 수율은 최대화하고 알코올만 선별적으로 제거하기 위해 반응표면분석법으로 공정을 최적화하였다. 이를 위해 증류 시간, 끓는점, 온도차를 독립변수로 설정하고 알코올 농도, 수율을 반응값으로 설정하였다. 그 결과, 증류 시간은 24.5분, 끓는점은 65℃, 온도차는 8℃ 일 때 알코올 농도를 1%까지 낮추면서 수율을 81.15%로 유지할 수 있었다. 끓는점에 따른 와인의 이화학적 및 관능적 특성 변화를 확인하기 위해 회귀분석 결과를 통해 도출된 반응표면모델을 활용하여 증류 시간 30분, 온도차 12±5℃, 끓는점 25-65℃의 조건에서 세 종류의 무알코올 와인을 제조하였다(끓는점 25℃, 끓는점 45℃, 끓는점 65℃). 또한, 기호도 향상을 위해 끓는점 25℃ 복원액에 원액 와인을 4.2% 첨가한 배합 와인을 제조하였다. 끓는점이 증가할수록 알코올 농도가 감소하고 CI와 Hue가 증가했지만, pH와 총산도는 영향을 받지 않았다. 관능검사에서는 색상, 향, 전체적인 기호도에서 배합 와인이 가장 높은 값을 나타냈고, 끓는점 65℃ 복원액이 가장 낮은 값을 나타냈다. 결과적으로 낮은 온도 및 끓는점에서 증류함으로써 관능 특성이 우수한 무알코올 와인을 제조할 수 있으며, 원액 와인의 배합으로 기호도를 더욱 향상시킬 수 있을 것으로 판단된다.

In this study, the vacuum distillation process for producing non-alcoholic red wine was optimized via response surface methodology. As a result of optimizing the responses (alcohol content, yield) for independent variables (operating time, boiling point, and temperature difference), 1% alcohol content and 81.15% yield were obtained at an operating time of 24.5 min, boiling point of 65℃, and temperature difference of 8℃. To investigate the physicochemical and sensory properties, non-alcoholic wines with different boiling points (bp 25℃, bp 45℃, and bp 65℃) and a blended wine (4.2% of control wine added) were prepared. As the boiling point increased, the alcohol content decreased, and CI (color intensity) and Hue increased. Blended wine exhibited the highest value and bp 65℃ showed the lowest value in terms of sensory properties. In conclusion, distillation at a low boiling point and blending control wine could be used to prepare non-alcoholic wine with a high preference.

키워드

과제정보

이 논문은 한국연구재단 전통문화융합연구개발사업(2018M3C1B505214813)과 농림축산식품부 포도 수출연구사업단(617070-05) 사업의 지원을 받아 수행됨.

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