Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Quality Improvement of Wines Made from Domestic Grapes by the Elimination or Addition of Grape Skins

포도껍질의 제거 또는 첨가를 통한 국내산 포도주의 품질개선

  • Yook, Cheol (Department of Wine & Food Fermentation Technology, Youngdong University) ;
  • Jang, Eun-Mi (Department of Wine & Food Fermentation Technology, Youngdong University)
  • 육철 (영동대학교 와인발효식품학과) ;
  • 장은미 (영동대학교 와인발효식품학과)
  • Published : 2009.10.31
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Abstract

Three domestic varieties of red grapes were utilized for the fermentation of wines, including Campbell, Muscat Bailey A (MBA), and Sheridan. The grapes were treated by four different methods before fermentation, which included conventional fermentation for red wine, fermentation with skin-removed grapes, fermentation with grapes and addition of removed skins, and fermentation with grape juice. Three different grape varieties with four different treatments did not show any differences in terms of $^{\circ}Bx$ and alcohol changes during fermentation. However, the L value of the MBA wine was lower and darker than the L values of wines prepared from Campbell and Sheridan grapes. The wines prepared from grapes with the addition of removed skins were darker and had 30% higher polyphenol concentrations than those of wines made from grapes by the conventional method, regardless of the grape varieties. Sensory evaluations of dry-type wines demonstrated that quality was higher for those made from Campbell and MBA grapes with the addition of removed skins than for wines made by the conventional method. Whereas for sweet-type wines, the wine that was made from the skin-removed grapes (Sheridan) was more favorable than that made by the conventional method.

국내산 적포도인 Campbell, MBA, Sheridan 세 품종의 포도를 각각 4가지 방식으로 나누어 처리를 하여 발효를 하였다. 첫 번째 시료는 포도를 제경하고 파쇄한 후 상법의 방법으로 발효시킨 적포도주(conventional), 두 번째는 포도껍질을 제거해서 발효시킨 포도주(skin removed), 세 번째는 상법의 적포도주 제조방식에 제거된 껍질을 추가로 첨가하여 발효시킨 포도주(skin added), 네 번째는 포도를 착즙하여 수율이 50% 되도록 착즙한 포도즙을 발효시킨 포도주(juice) 등 4가지 방식으로 포도주를 제조하였다. 발효과정 중 당도와 알코올 변화는 포도품종이나 처리방식에 따라 별 차이가 없었으나 색도에 있어서는 MBA가 가장 짙었고 Campbell, Sheridan 순으로 여려졌다. 처리 방법에 의해서는 포도의 품종에 관계없이 껍질을 제거하여 만든 포도주(skin removed)의 백색도(L값)가 가장 높았고 착즙액으로 제조한 포도주(juice), 상법에 의해 제조한 포도주(conventional), 껍질을 첨가하여 만든 포도주(skin added) 순으로 낮아졌고 폴리페놀 함량은 껍질을 제거해서 만든 포도주(skin removed)가 가장 낮았고 껍질을 첨가하여 만든 포도주(skin added)는 상법에 의해 제조한 포도주(conventional)에 비하여 30%이상 높게 나타났다. 관능검사 결과 dry-type(Campbell, MBA)에서는 껍질을 첨가해서 만든 포도주의 기호도가 상법에 의해 제조한 포도주에 비하여 높게 나타났으며 sweet-type(Sheridan)에서는 껍질을 제거해서 만든 포도주의 기호도가 크게 향상되었다.

Keywords

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