The objective of this study was to evaluate the quality characteristics of mozzarella cheese added wine concentrate. Mozzarella cheese was produced with different additives of wine concentrate which were 0~5%. The pH and the total acidity of the Cheese were analyzed. We also examined the radical scavenging activities for the antioxidant effect of samples and evaluated for their total polyphenol, and total flavonoid contents. The pH of Meoru wine cheese (6.28~6.37) was significantly higher and total acidity tended to decrease compared to that of the control. L* (lightness) of the wine cheese decreased with increasing amounts of wine concentrates whereas a* (redness) tended to increase. In the texture profile analysis, Meoru wine cheese showed higher values of hardness, gumminess, and chewiness. The ABTS radical scavenging activity of Meoru wine cheese showed the highest value when wine concentrate amounts were 2%. The DPPH radical scavenging activity was significantly increased in cheese added with wine concentrate. Total polyphenol contents and total flavonoid contents of Meoru wine cheese tended to increase with increasing amounts of wine concentrate. This research result highlights the positive influence of wine concentrate addition in cheese. Also, these results are expected to impact the experience programs in farm wineries.

Abstract
서 론
재료 및 방법
    1. 실험재료 및 시약
    2. 레드 와인 제조
    3. 와인 농축
    4. 와인 치즈 제조
    5. 일반 품질 특성
    6. 기능성 분석
    7. 통계분석
결과 및 고찰
    1. pH 및 총산
    2. 색도
    3. 물성
    4. 항산화성 분석
    5. 기능성 성분 분석
    6. 기능성 성분 및 생리활성의 상관관계 분석
요약 및 결론
References

• 신혜림(충북농업기술원 와인연구소) | Hyerim Shin (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) Corresponding author
• 황온빛(충북농업기술원 와인연구소) | On Bit Hwang (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services)
• 박혜진(충북농업기술원 와인연구소) | Hyejin Park (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services)
• 최성열(충북농업기술원 와인연구소) | Sungyeol Choi (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services)
• 박의광(충북농업기술원 와인연구소) | Eui Kwang Park (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services)
• 김민자(충청북도농업기술원 와인연구소) | Min-Ja Kim (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services)