In this study, vin chaud were manufactured with eight types of vin chaud-bomb containing different amounts of ingredients, and Campbell Early wine. Samples were analyzed for pH, total acidity, volatile acidity, ethanol content, total polyphenol, and anthocyanins, and radical scavenging activities for antioxidant effect. Based on the results of this study the pH of the samples ranged from 3.34 to 3.41 and the total acidity of wines ranged from 0.55 to 1.00%. The alcohol contents of the vin chaud samples ranged from 3.8~5.8% to and the color intensity of the vin chaud samples was higher than that of the wine. Total polyphenol content was 145.90~262.98 mg% and the tannin content of the C-1 (236.90 mg%) was the highest among the samples. The ABTS and DPPH radical scavenging activity of the samples were 57.39~75.10% and 63.71~80.00% respectively. α-Glucosidase inhibitory activity ranged from 21.54 to 33.49%, on the other hand, wine was not detected and tyrosinase inhibitory activity had the highest values (39.26%) in the C-1 sample. The findings of the present study provide insightful scientific information on vin chaud, and forms a basis for further innovations in the food and wine industry.

Abstract
서 론
재료 및 방법
    1. 실험재료 및 시약
    2. 레드 와인의 제조
    3. 뱅쇼밤 및 뱅쇼의 제조
    4. 일반 품질 특성
    5. 기능성 분석
    6. 통계분석
결과 및 고찰
    1. 뱅쇼 재료 및 와인 첨가량별 뱅쇼의 일반 품질 특성및 색도 분석
    2. 뱅쇼 재료 및 와인 첨가량별 뱅쇼의 기능성 성분 분석
    3. 뱅쇼 재료 및 와인 첨가량별 뱅쇼의 생리활성 분석
    4. 기능성 성분 및 생리활성의 상관관계분석
요약 및 결론
References

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