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한국식품영양학회지 = The Korean journal of food and nutrition v.31 no.5, 2018년, pp.703 - 711  
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국산 시판 머루 와인의 품질 특성
Quality Characteristics of Korean Domestic Commercial Meoru Wines

박혜진   (충청북도농업기술원 와인연구소  ); 박정미   (충청북도농업기술원 와인연구소  ); 한봉태   (충청북도농업기술원 와인연구소  ); 최원일   (충청북도농업기술원 와인연구소  ); 노재관   (충청북도농업기술원 와인연구소  );
  • 초록

    This study was carried out to investigate quality characteristics of Korean domestic commercial meoru wines, 8 kinds of wines were purchased from the Korea Wine Festival in 2016 and we compared the characteristics and physiological activity of 8 domestic wine. The results of this study have shown that the alcohol contents of wines ranged from 9.8 to 14.3%, pH of wines ranged from 3.86 to 4.22 and the total acidity of wines ranged from 0.56~0.75%. The hue value of meoru wines ranged from 0.81 to 1.02, The brightness of meoru wines ranged from 0.77 to 5.55, the redness from 3.97 to 31.16, and the yellowness from 0.99 to 5.63. The organic acid analysis of wine revealed lactic acid content at 4.281~9.606 mg/mL, followed by malic acid, tartaric acid, and acetic acid. The concentrations of total polyphenol and anthocyanin contents in the samples were investigated by spectrophotometric methods. Total polyphenol contents of the M8 (172.24 mg%) wine was higher than those of the other wines and total anthocyanin contents represented from 356.69 to 601.33 mg/mL. The DPPH radical scavenging activity of meoru wines was between 57.23 to 73.98%. Volatile flavor component analysis of meoru wines identified 7 alcohols, 16 esters, 5 acids, 3 terpenes and 4 other compounds.


  • 주제어

    meoru .   Korean commercial wines .   quality characteristics .   antioxidant activity.  

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