본 연구는 완주에서 재배된 세계 주요 11개 적포도 품종으로 제조된 적포도주의 향기 성분을 headspace-solid phase microextraction 분석법으로 확인하였다. 향기성분은 총 75종이 확인되었다. 아로마화합물은 그들의 OAV 값에 의해 5 그룹으로 나뉘었다. 알콜, 알데하이드, 에스테르, C6 화합물이 11개 적포도주의 주요한 향기성분이었다. Isoamy alcohol 알콜과 phenylethyl 알콜은 11개 포도주에서 공통적으로 꽃향기, 달콤한 향을 나타내는데 중요한 물질이었다. Octanoic acid, ethyl ester, hexanoic acid ethylester은 모든 레드와인에서 과실향과 꽃향, 달콤한 향을 내는 중요한 성분이었다. 1-Hexanol은 모든 포도주에서 분석되었으나 풀향을 나타내는 향으로 나타났다. Chanceller, Malbec, marchel, Nsrsha, Pinot Meunier, Sangiovetto 포도주의 주요 향기성분은 과실 향인 것으로 나타났으며 Cabernet Franc, Cabernet Sauvignon, Sauvignon Vert 포도주의 주요 향기성분은 풀향인 것으로 조사되었다. 또한, MBA와 Narsha 포도주의 경우 꽃향이 주요 향인 것으로 조사되었다. 본 연구 결과를 바탕으로 적포도주용 품종을 육성할 때 선발기준으로 향기성분 분석을 활용할 수 있을 것으로 판단되었다.

The aroma compounds of 11 red wines grown and produced in Wanju region were characterized by headspacesolid phase microextraction combined with gas chromatography-mass spectrometry. Seventy-five aroma compounds were identified in the 11 red wines. The aroma compounds were grouped into five aroma series and their odor activity values were calculated to determine the aroma impact compounds in 11 wines. Alcohols, esters and C6 compounds were the main contributors to the aroma in the 11 wines. Isoamyl alcohol and phenylethyl alcohol obtained from the 11 red wines contributed to the floral, sweet, and fatty odorants in the wine. Octanoic acid ethyl ester, and hexanoic acid ethyl ester contributed to the fruity, floral, and sweet odorants of all the red wines. 1-Hexanol was detected all the wines, which contributed to the green odorant. The major aroma contribution of Chanceller, Malbec, Marchel, Narsha, Pinot Meunier, and Sangiovetto wines were the fruity series. The green series was the major contribution of the Cabernet Franc, Cabernet Sauvignon, and Sauvignon Vert wines. The floral series was the major contribution of the MBA and Narsha wines. Based on the results of these studies, aroma component analysis could be used as a selection criterion for developing wine cultivars.

Abstract 
Introduction 
Materials and methods 
Results and discussion 
요약 
References

• Hyun Il Kim(Fruit Research Division, National Institute of Horticultural and Herbal Science) | 김현일
• Youn Young Hur(Fruit Research Division, National Institute of Horticultural and Herbal Science) | 허윤영
• Sung Min Jung(Fruit Research Division, National Institute of Horticultural and Herbal Science) | 정성민
• Dong Jun Im(Fruit Research Division, National Institute of Horticultural and Herbal Science) | 임동준
• Kyeong Ho Chung(Fruit Research Division, National Institute of Horticultural and Herbal Science) | 정경호
• Su Jin Kim(Fruit Research Division, National Institute of Horticultural and Herbal Science) | 김수진 Corresponding author