This study was conducted in order to investigate the quality characteristics of MBA wine resulting from treatment with different oak barrel maturation methods. This study focused on the maturation of wine in five different types of barrels, including a stainless-steel maturation barrel, a foreign medium-toasted oak barrel, and domestic light, medium and heavy toasted oak barrels, and looked at the resulting differences in quality characteristics between the wines. All oak barrels used for this study had a capacity of 100 liters. The results of the study revealed that the pH content increased by up to 3.86~3.93% after 9 months, and then decreased after this point. The total anthocyanin content increased up to 152.52~174.95 mg/L during a 6 month maturation period, and thereafter began decreasing in concentration, with overall anthocyanin levels tending to be higher after maturation in foreign oak barrels. Overall, functional elements tended to measure higher after maturation in foreign oak barrels as opposed to maturation in domestic oak barrels. Therefore, these results indicate that it is necessary to improve the production of domestic oak barrels in the future in order to reliably produce wines with higher levels of functional elements.

Abstract
서 론
재료 및 방법
    1. 실험재료 및 시약
    2. 연구 처리 내용
    3. 품질 분석
    4. 생리 활성 측정
    5. 향기성분 분석
    6. 통계분석
결과 및 고찰
    1. MBA(Muscat Bailey A) 와인의 일반 품질 특성
    2. 오크통 숙성 MBA(Muscat Bailey A) 와인의 기능성 성분 및 생리활성
    3. 오크통 숙성 MBA(Muscat Bailey A) 와인의 색도 분석
    4. 오크통 숙성 MBA(Muscat Bailey A) 와인의 향기성분
요약 및 결론
References

• 최원일(충청북도농업기술원 원예연구과) | Wonil Choi (Horticultural Research Division, Chungcheongbukdo Agricultural Research and Extension Services)
• 박정미(충청북도농업기술원 작물연구과) | Jung-Mi Park (Crop Research Division, Chungcheongbukdo Agricultural Research and Extension Services)
• 박혜진(충청북도농업기술원 와인연구소) | Hyejin Park (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) Corresponding author