This study aimed to determine the optimal method by analyzing how different fining agents affect the quality of Muscat of Alexandria (MoA) wine. In the initial investigation, MoA wine underwent treatment with bentonite, egg white, icing glass, polyvinylpolypyrrolidone (PVPP), silica, and gelatin. General quality characteristics (pH, total acidity, sugar content, specific gravity, alcohol, volatile acidity), functional components (total polyphenols, antioxidant activity, tannins), and L*, a*, b* values were analyzed. Following the analysis, bentonite demonstrated the best color improvement, while silica and gelatin exhibited high total acidity and effective color enhancement. Consequently, bentonite, gelatin, and silica were deemed suitable for MoA wine and were selected for further investigation. In the second clarification test, varied experiments were conducted on bentonite, silica, and gelatin selected in the first clarification test. Analysis of general quality characteristics and functionality by fining type and time after treatment for MoA wine showed no significant changes before and after treatment. However, an analysis of turbidity after 8 months for each fining agent revealed a superior turbidity improvement effect of 0.040 ± 0.001 in the bentonite treatment group. Additionally, the L value was favorable in the bentonite and silica treatments. Regarding the improvement effect of the b value, silica treatment demonstrated the best results, followed by gelatin treatment.

서 언
재료 및 방법
    1. 재료 및 방법
    2. 분석 항목 및 방법
결과 및 고찰
    1. Muscat of Alexandria(MoA) 품종으로 만든 화이트와인의 청징 재료별 및 처리 기간별 일반품질 특성
적 요
REFERENCES

• 박의광(충북농업기술원 와인연구소) | Eui Kwang Park (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services, Yeongdong 29151, Korea) Corresponding author
• 윤동규(충북농업기술원 와인연구소) | Dong Kyu Yoon (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services, Yeongdong 29151, Korea)
• 최성열(충북농업기술원 와인연구소) | Sungyeol Choi (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services, Yeongdong 29151, Korea)
• 신혜림(충북농업기술원 와인연구소) | Hyerim Shin (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services, Yeongdong 29151, Korea)
• 윤향식(충북농업기술원 와인연구소) | Hyang-Sik Yoon (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services, Yeongdong 29151, Korea)