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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2017.8
- 수록면
- 813 - 822 (10page)
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초록· 키워드
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To investigate the aroma and quality characteristics of wine bestowed by the degree of ripening of Cheongporang grapes, the general quality composition, color, organic acid, physiological activity, aroma component and sensory evaluation were analyzed. The general characteristics of the wine assessed were pH 3.34~3.50, total acidity 0.46~0.67%, color intensity 0.074~0.116, lightness 98.99~99.74, redness －0.39~0.01, and yellowness was 1.52~3.10. Malolactic fermentation was not relative to the contents of malic acid and lactic acid. The total polyphenol content and antioxidant activity were lowest in C3 wines made with ripe grapes and highest in C4 wines made with mixed grapes. Aroma analysis identified 6 alcohols, 15 esters and 5 miscellaneous compounds. Compounds with higher odor activity value (OAV) were 3-methyl-1-butanol, ethyl butanoate, isopentyl acetate, ethyl hexanoate, ethyl octanoate, ethyl decanoate and octanoic acid. The C4 wine, a mixture of grapes with different degrees of ripening, had the highest ester content and ratio. The lowest values were found in the C3 wine made with ripe grapes. Results of the sensory evaluation related the C4 wine, containing a large amount of ester compounds having high OAV values as the aroma component, as the best and most preferred wine.
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참고문헌 (28)
참고문헌 신청
Amerine MA / 1980 / Methods for Analysis of Musts and Wine / Wiley & Sons NewYork :176~180
Baiano A / 2012 / Effects of different vinification technologies on physical and chemical characteristics of Sauvignon blanc wines / Food Chem 135:2694~2701
Blois MS / 1958 / Antioxidant determinations by the use of a stable free radical / Nature 81:1199~1200
장은하 / 2014 / Changes in the Aromatic Composition of Grape cv. Cheongsoo Wine Depending on the Degree of Grape Ripening / Food Science and Biotechnology 23(6):1761~1771
Cullere L / 2004 / Gas chromatography-olfactory and chemical qualitative study of the aroma of six premium quality Spanish aged red wines / J Agric Food Chem 52:1653~1660
Baiano A / 2012 / Effects of different vinification technologies on physical and chemical characteristics of Sauvignon blanc wines / Food Chem 135:2694~2701
Blois MS / 1958 / Antioxidant determinations by the use of a stable free radical / Nature 81:1199~1200
장은하 / 2014 / Changes in the Aromatic Composition of Grape cv. Cheongsoo Wine Depending on the Degree of Grape Ripening / Food Science and Biotechnology 23(6):1761~1771
Cullere L / 2004 / Gas chromatography-olfactory and chemical qualitative study of the aroma of six premium quality Spanish aged red wines / J Agric Food Chem 52:1653~1660
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