The physicochemical properties of dry wine produced from domestic kiwifruit according to production year from 2008 to 2012 were studied. pHs of wine were from 4.02(F wine, production year 2009, sterilized) to 4.11(D wine, production year 2012, non-sterilized) and their acidities were lowest in D wine(0.79%) and highest in F wine(1.18%). All the wines have the same soluble solids of 8 °brix and 12% of alcohol, respectively. The reducing sugar was lowest in A wine(production year 2008, non-sterilized) and highest in D wine. The lactic acid was detected as a main organic acid and the free sugar was detected only fructose. As main flavor components, ethyl acetate and 1-pentanol were detected and their sum of 80~90% and a small amount of phenylethyl alcohol which providing rose-like aroma was also detected. The contents of soluble phenolics were highest in D wine(1.07 g/L) and lowest in C wine(0.80 g/L), corresponding to the antioxidant activity was highest found in D wine according to their soluble phenolic contents.

이탈리아는 포도 재배 면적과 생산량, 와인 생산량 및 소비량이 세계에서 최상위권의 나라이며, 역사적으로는 유럽 전체로 와인 문화를 전파한 유럽 와인의 아버지라 할 수 있다. 이태리의 국민들은 식전주(Aperitif)인 발포성 와인부터 레드 및화이트 와인, 그리고 디저트용인 그라파(Grappa)까지 다양한포도주를 즐기는 생활 습성을 가졌으며 이로 인해 이태리의포도주 산업은 계속해서 발전하여 왔다. 주요 포도주 생산지는 크게 4지역으로 북서부 지역(피에몬테, Piemonte), 북동부지역(베네토, Veneto), 중부 지역(토스카나, Toscana), 그리고 남부 지역(시칠리아 섬, Sicilia) 이다. 남북으로 길게 뻗은 국토로 지중해성 기후와 지역마다 다양한 지형, 토양 및 기후에 의해 이태리는 전국에 걸쳐 와이너리가 분포하고 있다. 생식용 포도나무 수형은 풀리아 덕식으로 우산형 수형과 비슷하다. 지역의 특색을 대표할 수 있는 포도품종을 재배하며, 생식용은 빅토리아, 이탈리아, 센테니얼, 블랙펄 등의 품종과, 양조용으로는 산죠배제, 메르롯 등의 품종이 주로 재배되고 있다. 우리나라에서도 지역의 기후와 환경에 적합한 품종을 선택하고 재배방식을 발전시켜 외국산 포도와의 경쟁력을 확보해야 할 것이다.

This study evaluated the potential of utilizing the osmotic solution from dried mango processing as alternative raw material for mango wine making. Fermentation was carried out using two kinds of yeast strains Saccharomyces bayanus, Lalvin EC-1118 and Saccharomyces cerevisiae, Lalvin D-47 at 20oC for 28 days. Physicochemical analysis during fermentation was performed for each treatment and the resulting wine samples were analyzed for color, volatiles and sensory properties. Results of physicochemical analysis between the two fermenting samples as well as the wine samples show almost similar results regardless of the yeast strains. Wine color of sample wines after storage were not significantly different at p<0.05 and when compared with a commercial mango wine. From the volatile analysis, esters and alcohols constituted majority of the compounds. Production of several esters, alcohols, acids and terpenes were affected by yeast strain used in fermentation. Results of sensory analysis showed that wines fermented by S. bayanus EC-1118 strain was more acceptable although sensory scores between the treatments and the reference wine showed significant differences in all the attributes evaluated, except for bitterness. The utilization of osmotic solution from dried mango process could produce similar properties with existing commercial mango wines although there is still need for further work on the improvement of some sensory attributes of the mango wines.

본 연구에서는 전통적 강정제조법의 표준화를 위해 부재료인 청주와 콩의 첨가 수준에 대한 최적 조건을 결정하였다. 청주의 수준이 낮을수록 콩의 수준은 높을수록 강정의 팽화도는 증가하는 경향을 보였으며 강정의 기름흡수율은 청주 30 ml, 콩 10 g 첨가 수준에서 가장 높게 나타났다. 반응 표면 방법을 이용한 관능검사 결과로부터 찹쌀가루 200 g 당 청주 35 ml와 콩 8.5 g 첨가 수준이 부재료의 최적 조건으로 결정되었다.

In order to investigate the possible application of immobilized yeast cells in sparkling wine production instead of riddling puns by the traditional method, fermentation characteristics were tested during the sparkling wine fermentation in the bottle using immobilized yeast cells with alginate. The rates of sugar consumption and alcohol production were faster with free cells than those with immobilized cells during the fermentation. The higher concentration of yeast cells and the lower concentration of alginate in the cell immobilization resulted in the faster sugar consumption and alcohol production. It also resulted in the increase of yeast cell concentration released from immobilized beads during the fermentation. However, no differences were shown in the contents of alcohol, residual sugar and CO2 pressure after fermentation. In case concentration of yeast cells released from immobilized beads during bottle fermentation, the higher concentration of alginate had and the lower had.