고품질 참외와인을 제조하기 위하여 브랜칭 및 착즙 처리를 하여 발효와 숙성에 따른 이화학적 특성 및 항산화능을 조사하였다. 발효 중 참외와인의 이화학적 특성은 모든 처리구가 유사한 추이를 보였으며, 브랜칭 및 착즙 처리가 알코올 발효에 영향을 미치지 않았다. 숙성 후 이화학적 특성을 측정한 결과는 알코올 함량, 가용성 고형분 함량, 환원당 함량, 적정 산도, pH가 각각 11.5~11.8%, 10.7~11.2%, 0.25~0.49 g/100 mL, 0.60~0.81%, 3.75~3.89 범위로 나타났으며, 숙성 전에 비하여 가용성 고형분, 환원당, 알코올 함량, 적정산도는 감소하고 pH는 증가하는 것으로 나타났다. 항산화능은 DPPH 라디칼 소거 활성, FRAP 활성이 각각 563.00~785.00 μM TE, 504.60~811.93 μM TE 범위로 나타났으며, 브랜칭 처리구의 항산화 활성이 높았다. 총페놀성 화합물 함량은 287.53~312.08 mg/L 범위로 전처리 방법에 따른 유의적인 차이가 나타나지 않았으며(p<0.05), 총플라보노이드 함량은 39.06~141.03 mg/L 범위로 브랜칭 처리구의 함량이 높았다. 또한 QDA profile 결과는 색, 맛, 풋내, 이취, 종합적 기호도 항목에서 모두 브랜칭 처리구가 더 높은 점수를 얻었다. 브랜칭 처리는 참외와인의 항산화능을 증가시키고 기호성을 좋게 하는 반면, 착즙 처리는 참외와인 제조 시 영향을 미치지 않는 것으로 나타났다.

This study was conducted to investigate changes in the main volatile flavor components of oriental melon during the process of alcohol fermentation via SPME (solid phase micro extraction). The flavor components of oriental melon were shown to have mainly included melon and green flavors. The green flavor was identified to be nonanal, 1-butanol, 1-octen-2-ol and benzene, and its relative concentration was shown to be 16.66%. The nonanal concentration was shown to have been reduced among the green-flavor components, but no significant change in remaining components was observed. Mainly, sweet flavor tended to increase, and the relative concentration of benzene was particularly shown to have increase by 25.58%, accounting for the highest relative concentration. The amount of green-flavor components, except for 1-butanol, was shown to have significantly decrease after alcohol fermentation. Then, no component of green-flavor, which causes an offensive smell, was found during fermentation and aging. Meanwhile, the volatile flavor components, which are consist of acids, were shown to have been produced during alcohol fermentation. In particular, octanoic acid, which causes off-flavor, was shown to be 60.99%, a very high relative concentration during the aging stage. In addition, acetic acid with a pungent sour flavor tended to be produced. A further study on the improvement of flavor in the production of oriental melon wine is required.