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pp.538-546
This study was carried out to evaluate the quality characteristics of Korean domestic commercial white wines. Four sample wines were analyzed in terms of their pH, total acidity, volatile acidity, alcohol content, soluble solid, free SO2, total SO2, color, free sugar content, organic acid, volatile compounds, total polyphenol content, DPPH radical scavenging activity and sensory characteristics. The pH of wines ranged from 3.06 to 3.76 and their total acidity from 0.43 to 0.83% (v/v). The alcohol content of samples ranged from 9.4 to 12.8% (v/v) and their soluble solid contents from 9.9 to 12.3 °Brix. The free SO2 and total SO2 contents of the W1 wine were lower than those of the other wines, while the color intensity, a (redness) and b (yellowness) of W1 wine were higher than the values of the other wines. The malic acid contents of the four wines indicated that complete malolactic fermentation (MLF) occurred in W1, incomplete MLF in W3, and was absent in W2 and W4. Aroma analysis resulted in identification of 10 alcohols, 11 esters, 2 ketones and 6 miscellaneous compounds. 2,3-Epoxybutane and 1-(ethenyloxy)-pentane levels in were significantly higher W1 than the other wines, while several types of ester predominated in W2, W3 and W4. W1 had the lowest sensory score among the four wines. Therefore, the quality characteristics of domestic white wines are considered to be acceptable.
재료 및 방법
1. 실험재료 및 시약
2. pH, 총산, 휘발산 분석
3. 알코올, 당도, 유리아황산 및 총아황산
4. Color intensity와 색도분석
5. 유리당 함량 분석
6. 유기산 함량 분석
7. 향기성분 분석
8. 총폴리페놀 함량 측정
9. DPPH 라디칼 소거능 분석
10. 관능검사
11. 통계처리
결과 및 고찰
1. pH와 총산, 휘발산 함량
2. 알코올, 당도, 유리아황산, 총아황산
3. Color intensity와 색도분석
4. 유리당 함량
5. 유기산 함량
6. 향기 성분 분석
7. 총폴리페놀 함량
8. DPPH 라디컬 소거능
9. 관능 검사
요약 및 결론
References
