Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Quality Improvement of Campbell Early Wine by Mixing with Different Fruits

타 과실 혼합에 따른 국내산 캠벨 포도주의 품질개선

  • Seo, Myeong-Hyeon (Department of Wine & Food Fermentation Technology, Youngdong University) ;
  • Yook, Cheol (Department of Wine & Food Fermentation Technology, Youngdong University)
  • 서명현 (영동대학교 와인발효식품학과) ;
  • 육철 (영동대학교 와인발효식품학과)
  • Published : 2007.08.31
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Abstract

Moru (wild grape), blueberry, bokbunja (blackberry), and blackcurrant were mixed with domestic Campbell Early grapes to improve the quality of domestic wines made from the grape. The color of the Campbell wine was greatly darkened by mixing it with the fruits. The L-value of the wine color during fermentation was lowered from 34 to $6{\sim}13$ by mixing it with 20% bokbunja or blackcurrant. In addition, the a-value of the wine color during fermentation was lowered from 54 to $36{\sim}46$ by mixing it with 20% bokbunja or blackcurrant. The mixing of moru or blueberry also lowered the L- and a-values, but this darkening effect was not higher than that of the Campbell wine that was mixed with bokbunja and black currant. The polyphenol concentration of the wine was greatly increased by mixing it with black currant and bokbunja. The blackcurrant mixed wine had a polyphenol concentration as high as 1.87 mg/mL, whereas the wine made from the Campbell Early grapes alone contained only 1.02 mg/mL of polyphenols after 15 days of fermentation. A sensory evaluation showed that the quality of Campbell wine was the least favorable among different grapes, but its quality was greatly improved by mixing it with bokbunja, black currant, and moru.

국내산 캠벨포도를 이용한 포도주의 품질을 개선하기위하여 머루, 블루베리, 복분자, 블랙커런트 등을 첨가하여 포도주를 제조하였다. 캠벨포도주의 색상은 이들 과실의 첨가에 의하여 많이 짙어지고 색이 좋아짐을 확인하였다. 복분자와 블랙커런트를 첨가하였을 경우 L값이 34에서 $6{\sim}13$으로 낮아졌으며 Q값도 54에서 $36{\sim}46$으로 낮아져 외국산 포도주의 검붉은 색과 거의 비슷한 색깔을 뗬다. 머루와 블루베리의 첨가 역시 캠벨포도주의 색을 짙게 하였으나 복분자나 블랙커런트보다는 그 효과가 미치지 못하였다. 또한 블랙커런트와 복분자의 첨가에 의하여 캠벨 포도주의 폴리페놀함량은 크게 높아졌는데 15일간의 발효 후 캠벨포도주의 경우 1.02 mg/mL의 폴리페놀을 함유한 반면 캠벨포도에 $15^{\circ}Brix$ 블랙커런트를 20% 첨가한 포도주의 경우 1.87 mg/mL로 폴리페놀함량이 크게 높아짐을 확인하였다. 관능검사 결과 역시 캠벨은 다른 포도 품종에 비하여 가장 낮은 품질특성을 나타냈지만 캠벨에 복분자, 블랙커런트, 머루 등을 첨가함으로써 색, 향, 맛 그리고 기호도 등 모든 면에서 포도주의 품질이 크게 개선이 됨을 확인하였다.

Keywords

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