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The Quality Characteristics of MBA (Muscat Bailey A) Wine according to Different Oak Barrel Maturation Methods
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MBA(Muscat Bailey A) 와인의 오크통 숙성에 따른 품질 특성

논문 기본 정보

Type
Academic journal
Author
Wonil Choi (충청북도농업기술원 원예연구과 농업연구사) Hyejin Park (충청북도농업기술원 와인연구소 농업연구사) Jung-Mi Park (충청북도농업기술원 작물연구과 농업연구사)
Journal
한국식품영양학회 한국식품영양학회지 한국식품영양학회지 제34권 제1호 KCI Accredited Journals
Published
2021.1
Pages
79 - 87 (9page)

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The Quality Characteristics of MBA (Muscat Bailey A) Wine according to Different Oak Barrel Maturation Methods
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Abstract· Keywords

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This study was conducted in order to investigate the quality characteristics of MBA wine resulting from treatment with different oak barrel maturation methods. This study focused on the maturation of wine in five different types of barrels, including a stainless-steel maturation barrel, a foreign medium-toasted oak barrel, and domestic light, medium and heavy toasted oak barrels, and looked at the resulting differences in quality characteristics between the wines. All oak barrels used for this study had a capacity of 100 liters. The results of the study revealed that the pH content increased by up to 3.86~3.93% after 9 months, and then decreased after this point. The total anthocyanin content increased up to 152.52~174.95 mg/L during a 6 month maturation period, and thereafter began decreasing in concentration, with overall anthocyanin levels tending to be higher after maturation in foreign oak barrels. Overall, functional elements tended to measure higher after maturation in foreign oak barrels as opposed to maturation in domestic oak barrels. Therefore, these results indicate that it is necessary to improve the production of domestic oak barrels in the future in order to reliably produce wines with higher levels of functional elements.
#Key words: MBA wine #Muscat Bailey A #oak barrel #maturation #quality characteristics

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References (22)

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Amerine MA / 1980 / Methods for Analysis of Musts and Wine / John Wiley & Sons :176~180 google schola Baur JA / 2006 / Therapeutic potential of resveratrol : The in vivo evidence / Nat Rev Drug Discovery 5:493~506 google schola Bhat KPL / 2001 / Biological effects of resveratrol / Antioxid Redox Signaling 3:1041~1064 google schola Blios MS / 1958 / Antioxidant determinations by the use of a stable free radical / Nature 181:1199~1200 google schola Crum JD / 1993 / Chemistry of the constituents of oak / International Oak Symposium Proceedings google schola

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