This study analyzed the changes in quality characteristics and functionality of Cheongsoo fortified wine based on aging temperature and duration. The pH levels of Cheongsoo fortified wine ranged from 2.85 to 3.23, and total acidity was between 0.56% and 0.80%. After fortification, the soluble solids measured 14.7 to 15.8 °Brix, while the alcohol content remained stable during aging, ranging from 21.9% to 22.2%. Color analysis revealed that lightness (L) decreased more rapidly at higher aging temperatures, whereas redness (a*), yellowness (b*), hue value, and color intensity increased, indicating a deepening of color during aging. In the free sugar analysis, fructose levels were between 41.96 and 42.22 mg/mL, glucose ranged from 15.68 to 17.88 mg/mL, and sucrose was found at 0.64 to 0.88 mg/mL, indicating that sucrose remained as residual sugar. For organic acids, citric acid levels were between 0.022 and 0.039 mg/mL, tartaric acid ranged from 2.715 to 3.133 mg/mL, malic acid was between 1.126 and 1.265 mg/mL, and lactic acid measured 0.172 to 0.173 mg/mL. Aroma analysis identified a total of 32 compounds: 6 alcohols, 17 esters, 3 ketones, 3 furans, 1 pyran, 1 acid, and 1 ethane compound. This study highlights the potential for developing premium fortified wines from Cheongsoo and suggests that the findings can be applied across various sectors of the wine industry.

Abstract
서 론
재료 및 방법
    1. 실험재료 및 시약
    2. 청수 주정강화 와인 제조
    3. 일반 품질 특성
    4. 기능성 분석
    5. 통계분석
결과 및 고찰
    1. 청수 주정강화 와인의 일반 품질 특성
    2. 청수 주정강화 와인의 색도, Hue 값 및 color intensity
    3. 청수 주정강화 와인의 유리당 및 유기산 함량 분석
    4. 청수 주정강화 와인의 향기성분
    5. 청수 주정강화 와인의 기능성 성분
    6. 청수 주정강화 와인의 항산화 활성
요약 및 결론
감사의 글
References

• 차정문(충북농업기술원 와인연구소 농업연구사) | Jeongmoon Cha (Associate Researcher, Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services, Yeongdong 29151, Korea)
• 윤동규(충북농업기술원 와인연구소 농업연구사) | Dong Kye Yun (Associate Researcher, Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services, Yeongdong 29151, Korea)
• 박의광(충북농업기술원 와인연구소 농업연구사) | EuiKwang Park (Associate Researcher, Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services, Yeongdong 29151, Korea)
• 이윤정(충북농업기술원 와인연구소 농업연구사) | YunJeong Lee (Associate Researcher, Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services, Yeongdong 29151, Korea)
• 윤향식(충청북도농업기술원 와인연구소 농업연구관) | Hyang-Sik Yoon (Senior Researcher, Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services, Yeongdong 29151, Korea) Corresponding author