The objective of this study was to investigate the quality characteristics of Cheongsoo wine using freeze concentration fermented with 5 kinds of yeast strains (Saccharomyces cerevisiae EJ18, EJ30, HK22, HK32 and Fermivin). We compared the characteristics, volatile flavor component and physiological activity of 5 wines. The freeze concentration can increase the sugar concentration in grape juice by reducing its water content and the alcohol content of freeze-cententrated Cheongsoo wines ranged between 15.0~15.8%. The pH of wines ranged from 2.92 to 2.94 and the total acidity and soluble solid of wines ranged from 12.40~13.27. °Brix. The major organic acid in the wines was tartaric acid (4.49~5.11 mg/mL) and malic acid (7.00~7.97 mg/mL). It contains higher functional compounds in wine fermented with yeast (EJ18, EJ30, HK22, HK32) than wine fermented with fermivin. α-glucosidase and tyrosinase inhibitory activity had the highest values (78.87% and 62.25%) in wine fermented with HK22 and EJ18 yeast, respectively. 16 volatile flavor compounds (alcohols, esters, ketones, acids, and others) were detected in the Cheongsoo wines by freeze concentration. These results provide useful information that the quality characteristics of wine developed by the freeze-concentration method using grapes cultivated in Korea.

Abstract
서 론
재료 및 방법
    1. 실험재료 및 시약
    2. 동결 농축 청수 와인의 제조
    3. 품질 분석
    4. 생리 활성 측정
    5. 향기성분 분석
    6. 통계분석
결과 및 고찰
    1. 동결 농축 청수 포도즙 및 와인의 일반 품질 특성 및색도 분석
    2. 동결 농축 청수 와인의 유리당 및 유기산 함량 분석
    3. 동결 농축 청수 와인의 기능성 성분 및 생리활성
    4. 기능성 성분 및 생리활성의 상관관계분석
    5. 동결 농축 청수 와인의 향기성분
요약 및 결론
References

• 박혜진(충청북도농업기술원 와인연구소) | Hyejin Park (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services)
• 박의광(충청북도농업기술원 와인연구소) | Eui Kwang Park (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services)
• 최성열(충청북도농업기술원 와인연구소) | Sungyeol Choi (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services)
• 신혜림(충청북도농업기술원 와인연구소) | Hyerim Shin (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services)
• 김민자(충청북도농업기술원 와인연구소) | Min-Ja Kim (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services)
• 박정미(충청북도농업기술원 작물연구과) | Jung-Mi Park (Chungcheongbukdo Agricultural Research and Extension Services) Corresponding author