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KMID : 1134820170460050622
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 5 p.622 ~ p.629
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Brewing and Quality Characteristics of New Grape Cultivar 'Okrang' Wine in Fermentation Process
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Park Hye-Jin
Choi Won-Il
Park Jung-Mi
Jeong Chang-Won
Kim Si-Dong
Yoon Hyang-Sik
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Abstract
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This study was carried out to investigate the effects of cold maceration and heat treatment prior to alcohol fermentation on the quality characteristics of wine made from Okrang grape cultivar. The results of this study show that alcohol contents of wines increased as fermentation period increased, whereas °Brix values decreased. The pH levels of wines ranged from 3.17 to 3.42 while the total acidities of wines ranged from 0.49∼0.99%. The free sugar contents of wines tended to decrease as fermentation period increased. In particular, free sugar content of wine pre-treated at low temperature prior to alcohol fermentation slowly. Total polyphenol content of wine heat-treated prior to alcohol fermentation was higher than those of other wines and reached a maximum value after fermentation for 2 days. Campbell Early wine showed the strongest antioxidant effect, measured based on DPPH free radical scavenging activity, followed by Okrang wine pressing after fermentation. These results indicate that pre-treatment before wine fermentation greatly affects wine quality and biofunctional activities.
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KEYWORD
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Okrang, wine, chemical composition, polyphenol, antioxidant activity
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