|
KMID : 0665220100230030324
|
|
Korean Journal of Food and Nutrition
2010 Volume.23 No. 3 p.324 ~ p.331
|
|
|
Studies on the Changes in the Extraction of Phenolics and Color Characteristics by the Enzyme Treatment of Red Grape(Muscat Bailey A) Wine during Fermentation
|
|
Lee Jeung-Yun
Chae Soo-Kyu
|
|
|
Abstract
|
|
|
This study was designed to test the effects of enzyme treatments on the extraction of total phenolic compounds and on
color characteristics in wines from domestic MBA(Muscat Bailey A) grapes. The total phenolic compound content of the
MBA grape wine was 1,352.8±37.8 ㎎/ℓat 10 days of fermentation. Furthermore, MBA wines treated with 2%(v/v) of
Pectinex and Viscozyme had 14.5%(p<0.05) and 3.8% increase, respectively, in total phenolic compound content by 10 days of fermentation. Pectinex treatment was more effective for phenolic levels than Viscozyme treatment. The L, a and b values of the MBA grape wine were 7.4, 9.2 and －1.2, respectively, by 10 days of fermentation. The values in case of Pectinex enzyme treatment were 7.0, 10.6 and －0.8, respectively, and these values were significantly different according to Pectinex treatment(p<0.05). But the values in case of Viscozyme enzyme treatment were 7.2, 9.8 and －1.1, respectively, and these values were not different according to Viscozyme treatment. The hue and color intensity values of the MBA grape wine were 0.492 and 0.785, respectively, by 10 days of fermentation. The values in case of Pectinex enzyme treatment were 0.460 and 0.881, respectively. And as a result of the Pectinex treatment, the hue value of wine was decreased and color intensity was increased slightly(p<0.05). But the values in case of Viscozyme enzyme treatment were 0.482 and 0.805, respectively, and these values were not different according to the Viscozyme treatment.
|
|
|
KEYWORD
|
|
|
phenolic compounds, wine color, MBA grape wine, pectinex, viscozyme
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|
|