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KMID : 0665220210340060621
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Korean Journal of Food and Nutrition
2021 Volume.34 No. 6 p.621 ~ p.630
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Qualitative Characteristics of Fermentation Periods in Muscat of Alexandria Wine Having Different Fermentation?Maceration Periods
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Park Hye-Jin
Park Eun-Ha
Shin Hye-Rim
Park Eui-Kwang
Choi Seong-Yel
Kim Min-Ja
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Abstract
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In this study, we attempted to compare the maceration processes in the white wine made of Muscat of Alexandria grape having different the fermentation· maceration periods. These wine were sampled and analyzed by fermentation periods. The pH of wines ranged from 3.25 to 3.27 and the total acidity of wines ranged from 0.85~0.91% (w/v) on the 12th day of fermentation period. The ethanol concentration in these wines increased during the alcoholic fermentation period, on the other hand, the soluble solid concentrations (°Brix) decreased. The b value (yellowness) of Muscat of Alexandria wine was the highest at 8.31 in C treatment, which is a wine with a long maceration period, and B (7.19) and A (5.27) were significantly decreased as the maceration period was shorter. The total polyphenol and tannin content of wine increased with the period of maceration. Total polyphenol and tannin contents had the highest values (64.20 and 67.11 mg%, respectively) in the C treatment, which is a wine with a long maceration period on the 12th day of fermentation period.
The physiological activities of Alexandria wine were highest level in the treatment with a long maceration period. As a result, this study provides useful scientific information that quality characteristics and physiological activities in white wine.
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KEYWORD
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Muscat of Alexandria, wine, fermentation, maceration, quality characteristics, functional compounds
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