In this study, we attempted to compare the maceration processes in the white wine made of Muscat of Alexandria grape having different the fermentation· maceration periods. These wine were sampled and analyzed by fermentation periods. The pH of wines ranged from 3.25 to 3.27 and the total acidity of wines ranged from 0.85~0.91% (w/v) on the 12th day of fermentation period. The ethanol concentration in these wines increased during the alcoholic fermentation period, on the other hand, the soluble solid concentrations (°Brix) decreased. The b value (yellowness) of Muscat of Alexandria wine was the highest at 8.31 in C treatment, which is a wine with a long maceration period, and B (7.19) and A (5.27) were significantly decreased as the maceration period was shorter. The total polyphenol and tannin content of wine increased with the period of maceration. Total polyphenol and tannin contents had the highest values (64.20 and 67.11 mg%, respectively) in the C treatment, which is a wine with a long maceration period on the 12th day of fermentation period. The physiological activities of Alexandria wine were highest level in the treatment with a long maceration period. As a result, this study provides useful scientific information that quality characteristics and physiological activities in white wine.

Abstract
서 론
재료 및 방법
    1. 실험재료 및 시약
    2. 발효 침용 기간별 와인의 제조
    3. 품질 분석
    4. 기능성 성분 및 생리 활성 분석
    5. 통계분석
결과 및 고찰
    1. Muscat of Alexandria 포도즙 및 발효 기간별 와인의일반 품질 특성 및 유기산 함량
    2. 발효․침용 기간을 달리한 Muscat of Alexandria 와인의 발효 기간별 Hunter Lab 분석
    3. 발효․침용 기간을 달리한 Muscat of Alexandria 와인의 발효 기간별 기능성 성분 및 생리활성
    4. 기능성 성분 및 생리활성의 상관관계분석
요약 및 결론
References

• 박혜진(충청북도농업기술원 와인연구소) | Hyejin Park (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) Corresponding author
• 박은하(충청북도농업기술원 와인연구소) | Eunha Park (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services)
• 신혜림(충청북도농업기술원 와인연구소) | Hyerim Shin (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)
• 김민자(충청북도농업기술원) | Min-Ja Kim (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services)