The objective of this study was to investigate the quality characteristics of Cheongsoo wine using freeze concentration fermented with 5 kinds of yeast strains (Saccharomyces cerevisiae EJ18, EJ30, HK22, HK32 and Fermivin). We compared the characteristics, volatile flavor component and physiological activity of 5 wines. The freeze concentration can increase the sugar concentration in grape juice by reducing its water content and the alcohol content of freeze-cententrated Cheongsoo wines ranged between 15.0~15.8%. The pH of wines ranged from 2.92 to 2.94 and the total acidity and soluble solid of wines ranged from 12.40~13.27. °Brix. The major organic acid in the wines was tartaric acid (4.49~5.11 mg/mL) and malic acid (7.00~7.97 mg/mL). It contains higher functional compounds in wine fermented with yeast (EJ18, EJ30, HK22, HK32) than wine fermented with fermivin. α-glucosidase and tyrosinase inhibitory activity had the highest values (78.87% and 62.25%) in wine fermented with HK22 and EJ18 yeast, respectively. 16 volatile flavor compounds (alcohols, esters, ketones, acids, and others) were detected in the Cheongsoo wines by freeze concentration. These results provide useful information that the quality characteristics of wine developed by the freeze-concentration method using grapes cultivated in Korea.

The study compared the juice and wine odorants of the Cheongsoo grape cultivar with those of Chardonnay and Reisling wines. The volatile compounds of the three grape varieties were analyzed using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry. The most common volatile compounds in the juices from the three cultivars were terpenes, C13-norisoprenoids, etones, alcohols, and aldehydes. Terpenes were established as the most abundant group of volatiles in Cheongsoo grape juice, where as aldehydes predominated in Chardonnay and Riesling juices. Forty-two volatile compounds (acids, alcohols, esters, and others) were detected in the three white wines. The concentration of esters was about four times higher in Cheongsoo wine than in Chardonnay and Riesling wines. Five esters found in the Cheongsoo wine, namely, isoamyl acetate, ethyl butanoate, ethyl hexanoate, ethyl octanoate, and ethyl decanoate, exhibited high odor activity values (OAV) of >1. Furthermore, only Cheongsoo wine had a high OAV for isoamyl acetate odorant, which is associated with banana and sweet aromas. Therefore, the abundant and varied esters are believed to be key volatile fruity/sweet odorants in Cheongsoo wine.

본 연구에서는 청수 포도의 양조 특성에 미치는 세포벽 분해효소와 침용 처리의 효과를 조사하였다. 착즙의 용이 성은 세포벽분해효소 처리와 침용처리에서 우수하였으며, 착즙액의 방향은 5일간 침용처리 후 압착한 것이 가장 우수 하였다. 또한 착즙수율도 대조구에 비하여 세포벽분해효소 와 침용처리에서 크게 증가하는 것으로 나타났다. pH와 총산, 가용성고형물은 처리간에 큰 차이가 없었으며, pH는 3.1-3.4, 총산은 0.5～0.6%, 가용성고형물은 6.7～7.1 °Brix 의 범위를 나타내었다. 알코올 함량은 세포벽분해효소 처 리구가 13.3% 으로 가장 높았으며, 침용처리구는 상대적으 로 알코올 함량이 낮은 특징을 보였다. 총 폴리페놀 함량은 침용처리 기간이 길어질수록 증가하는 경향이었으며, 10일 간 침용처리시 306.4 mg/L로서 가장 높은 값을 나타내었다. 청수와인의 주요 유기산은 사과산과 주석산이었으며, 구연 산, 호박산 및 젖산도 검출되었다. 본 연구에서 세포벽분해 효소와 침용처리는 청수와인 제조에 있어서 착즙의 용이성 을 더 좋게 하며, 착즙수율이나 휘발성성분을 증가시키는 것으로 나타났다.