Carbonic maceration처리 포도주에 있어 유기산 특히 사과산 함량을 감소시키는 주요 원인을 찾고자 포도를 2주 동안 온도별 carbonic maceration 처리하며 시기별로 산함량 및 사과산대사 관련 효소활성을 측정하였다. 온도별 carbonic maceration 처리 포도의 pH는 CM-와 CM-에서 처리 시간이 경과할수록 가장 높았으며, 총산은 초기에는 CM-에서 가장 낮은 함량을 나타내었지만 처리 6일 이후 서서히 증가하였

To determine the deacidification factor during carbonic maceration (CM), different temperature conditions were studied. The pH was higher in CM- and CM- and was lower in CM-. The total acid was inversely related to the pH. The malic-acid level decreased much more in CM- than in CM- while the lactic-acid level increased much more in CM-. The activity of the NADP-malic enzyme, which catalyzes the oxidative decarboxylation of L-malate into pyruvate, , and NADPH, was higher in CM- and CM- while CM- showed no NADP-malic enzyme activity. The malic-dehydrogenase (MDH) activity was higher in CM- and CM- while CM- showed no MDH activity. The oxalacetate decarboxylase activity was similar to the NADP-malic-enzyme and MDH activities. Pyruvate decarboxylase activity was shown in all the CM treatments. The L-lactic dehydrogenase (LDH) activity was not explored in the fermentation of pyruvate to lactate via LDH in the grapes during CM. In this study, it was confirmed that carbonic maceration reduced the malic acid during fermentation and was affected by the temperature. Moreover, it was assumed that the deacidification during the carbonic maceration of the grapes was probably correlated with the degradation enzyme activity of malic acid.

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