한국식품영양학회지 Vol. 32 No. 5 (p.485-493)

동결 농축 두누리 와인의 품질 특성과 휘발성 향기 성분

Quality Characteristics and Volatile Flavor Compounds of Doonuri Wine Using Freeze Concentration
키워드 :
Doonuri wine,freeze concentration,quality characteristics,fermentation

목차

Abstract
서 론
재료 및 방법
   1. 실험재료 및 시약
   2. 동결 농축 두누리 와인의 제조
   3. 품질 분석
   4. 생리 활성 측정
   5. 향기성분 분석
   6. 통계분석
결과 및 고찰
   1. 동결 농축 와인의 일반성분 분석
   2. 동결 농축 와인의 유기산 함량 분석
   3. 동결 농축 와인의 생리활성
   4. 동결 농축 와인의 향기성분
요약 및 결론
References

초록

The purpose of this study was to investigate the quality characteristics and volatile flavor components of Doonuri wine, using freeze concentration. The freeze concentration can increase the sugar concentration in grape juice by reducing its water content. In this study, after eight days od fermentation, the alcohol content of freeze-concentrated Doonuri wines was 12.5~14.1%. The pH of the wine was 3.42~3.50 and the total acid content was 0.68~0.94 g/100 mL, respectively. The brghtness of freeze-concentrated Doonuri wines was 19.28~54.42, the redness was 41.98~49.58, and the yellowness was 36.16~42.36. The organic acid analysis of Doonuri wines was that most of the organic acids contain tartaric and malic acid. By using freeze concentration with grape juice, significant increase in the total polyphenol content of Doonuri wines was 122.40~137.26 mg/mL, the total anthocyanin content was 117.06~ 118.40 mg/L and the tannic acid content was 66.23~83.70 mg%. In GC/MS analysis, the volatile flavor component analysis of Doonuri wines identified six alcohols, five esters, two ketones, on acid, two alkanes, and four other compounds.