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KMID : 1134820080370081030
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 8 p.1030 ~ p.1036
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Brewing and Quality Characteristics of Korean Traditional Grape Wine
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Kang Seong-Gook
Park Yang-Kyun
Yang Eun-Jung
Jo Kwang-Ho
Jung Soon-Teck
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Abstract
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In Korea, many types of traditional grape wine have existed starting from seven hundred years ago and
horse-blossom-like-grape (mayu-podo) was mainly cultivated. Korean traditional wine (KTW) was manufactured
by a unique method in which grape juice-added porridge made from glutinous rice was fermented by
nuruk as a starter for brewing. Unfortunately, KTW making was discontinued in 20th century; thus, restoration
of Korean wine culture is needed. KTWs were prepared by four traditional methods, and their qualities were
compared to commercial wine made by sugaring grape juice. Ethyl alcohol contents, total acidity, pH and amino
acid of the four KTWs were 9.2?11.2%, 0.93?1.20 mg/100 mL, 3.02?3.48 and 0.80?0.88 mg/100 mL respectively.
The KTWs showed higher values in total acidity and amino acid than those of commercial grape wine.
KTWs were rich in maltose, acetic acid and lactic acid. L, a and b value in Hunter’s color value ranged 3.59?
3.69, 20.63?38.06, and 1.20?1.56, respectively. Sensory quality properties in color, flavor, taste and overall
of KTWs were not different from commercial dry wine. Contents of total phenolic compounds and free radical
scavenging activity using DPPH of KTWs were 599.6?652.2 mg/100 mL and 50.59?56.75%, respectively.
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KEYWORD
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Korean traditional grape wine, glutinous rice porridge, total phenolic compounds, radical scavenging
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