This study investigated the effects of pectinase treatment and skin contact time on the quality characteristics of Dae-hong peach wine. Wine was produced with variations in enzyme treatment and skin contact time (1 hour, 2 hours, 1 day, 2 days, and until the completion of fermentation). Enzyme treatment increased the production yield by 6%, as well as ethanol and redness levels, compared to the non-treated control. Volatile components were higher when the skin contact time was 2 hours or 1 day. Results were compared according to enzyme treatment and skin contact time and found to be influenced by methanol and 3-methyl-1-butanol. Enzyme treatment effectively enhanced yields and volatile compound contents. However, skin contact should be concluded a day before 1 day to ensure compliance with methanol legislative requirements. Therefore, our findings show that enzymatic treatment with shorter skin contact time preserves the distinctive characteristics of Dae-hong peaches and ensures the production of safe and flavorful wine.

I. 서 론
II. 연구 내용 및 방법
    1. 재료 및 시약
    2. 대홍복숭아 과실주 제조
    3. 복숭아 과실주의 양적 수율
    4. 에탄올, pH, 총산, 휘발산 분석
    5. 색도 분석
    6. 유기산 분석
    7. 메탄올 분석
    8. 향기 패턴 분석
    9. 통계분석
III. 결과 및 고찰
    1. 발효 경과와 양적 수율
    2. 에탄올, pH, 총산, 휘발산 함량 분석
    3. 색도 분석
    4. 유기산 분석
    5. 메탄올 분석
    6. 향기 패턴 분석
IV. 요약 및 결론
감사의 글
References

• 임보라(국립농업과학원 발효가공식품과) | Bora Lim (Fermented & Processed Food Science Division, National Institute of Agricultural Science, RDA)
• 김다혜(국립농업과학원 발효가공식품과) | Dahye Kim (Fermented & Processed Food Science Division, National Institute of Agricultural Science, RDA)
• 강지은(국립농업과학원 발효가공식품과) | Ji-Eun Kang (Fermented & Processed Food Science Division, National Institute of Agricultural Science, RDA)
• 한귀정(국립농업과학원 발효가공식품과) | Gui-Jeong Han (Fermented & Processed Food Science Division, National Institute of Agricultural Science, RDA)
• 정석태(팡이연구소) | Seok-Tae Jeong (Pang-i Fermentation research institute)
• 김찬우(국립농업과학원 발효가공식품과) | Chan-Woo Kim (Fermented & Processed Food Science Division, National Institute of Agricultural Science, RDA) Corresponding author