Properties of Wine from Domestic Grape, Vitis labrusca cultivar. Campbell's Early, Fermented by Carbonic Maceration Vinification Process
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(2) ê, Vitis labrusca cultivar. Campbell’s Early~
(3) ê ß9 ;öÏ*Á;'\Á?«Á;ã¢ÁÆ^ÁJãf1 JL «, 1*Þ¶L ö.. Properties of Wine from Domestic Grape, Vitis labrusca cultivar. Campbell’s Early, Fermented by Carbonic Maceration Vinification Process Won Mok Park*, Hyuk Gu Park, Sook Jong Rhee, Kyung Il Kang, Cherl-Ho Lee, and Kyung Eun Yoon1 School of Life Sciences and Biotechnology, Korea University Department of Horticultural Sciences, Seoul Women’s University. 1. Properties of wine produced from domestic grape, cultivar Campbell's Early, by carbonic maceration vinification process (CM) were investigated. Process required whole grape clusters without crushing or destemming and no yeast inoculation for fermentation. Fermentation heat was not generated. Yield of wine was 77%, close to that obtained by conventional process, 76%. Acidities of CM wines, free run and pressed wines, and conventional wine were pH 3.6 and 3.3, respectively. Tartaric acid contents of conventional, free run, and pressed wines were 1,813, 4,691, and 5,633 ppm, while those of malic acid were 3,446, 2,077, and 2,275 ppm, respectively. CM could reduce malic acid content by 2/3 that of conventional process. Both processes gave almost equal amounts of citric and acetic acids. CM wines had intense grape aroma and deep purple-blue, natural grape color. Key words: carbonic maceration, Campbell’s Early, malic acid. *. . , malic acid~ ºF ï ôj î r Ïj ¶ ~º j ¶¢² ~º ^B6j &æ ® (4). ¾ jçræê Ú~ ê" BÎ& Ò¾ Bλ~ º*¢ ½Ú¾æ á~ ®bæ(5,6), ê" ®î BF~ îÚ *~ ÌÚ æ ® . Ú ê"~ ^B6j BF~V *Bº îÚ '~ & j>' . V¢B &æ ê" BÎO» j ·~² þ~ ÖÒ ;ö ' BÎO»j BB~ º © Ö ê"~ ®î Ëçj *~ Ö 7º "B . Carbonic maceration vinification process(~ CMb VF) º Beaujolais Nouveau style wine B O»b 2ê >æ p f N* êÇ¢ 6V' ~öB ' ÎÎ~ 7 «j ~æ p ê& ¶Ú'b BÎ~º ©b CÖê (total acidity)(7)f malic acid(8)¢ 6²Êæ Öê& ¸f ê ê"¢ B > ® . V¢B Campbell’s Early®« ê"~ 6j j~º B»b~ Ï &ËW ®b Ò¢ ÒòB . O»f *Ò ® BB æöB ÒÏ > ®b¾(8) *·Ê~ Beaujolais æOöBº Ö 7º B ÎOb ÒÏ>Ú ê (2). $ ÖÒ¾¢ ꮫ" F* ' F&ê& pf V. labrusca«~ ꮫj " ÒV~º ~ ÿ§¦öBê O»~ wÏ ' ê>(9), F. ÿ¢ ê¢ öò ÒÏ~z¢ê B Oö V¢B ê"~ æ ' ê~ ßWö V¢B êö ' O»j «~º © ±f ê" Öj *~ & ® 7º V. . Yeastö ~~ ê" BÎ& Úê º Louis Pasteur(1857-1860)~ (1) ¾, ê¢ î ê ê yeast¢ 7«~ BÎ";öB ethanolj Ö~² ~ º Ò¾ O»(conventional vinification process) ^ê'b &Ë Þ'b ÒÏB (2). O»f Vitis vinifera«~ Europe ꮫ~ ßWö '~² BB>Ú &¦ª~ Europe ꮫ O»b BÎB (3). ¾ ÖÒ¾¢öB " ÒV>º Campbell’s Early®«f V. labrusca«ö ³~, Ö ê& ¸j Ò¾ O»b BB ê"º &Ú . *Corresponding author: Won Mok Park, School of Life Sciences and Biotechnology, Korea University, Anam-dong, Sungbuk-gu, Seoul 136-701, Korea Tel: 82-2-3290-3412 Fax: 82-2-923-9923 E-mail: [email protected] 773.
(4) ®"²æ B 36 ² B 5 ^ (2004). 774. #öBê · & ê¯>Ú(10,11) "ö î² Ò «> ® . öBº ÚÖ Campbell’s Early ®«ê¢ CMb BB ê"~ ßWj C® Ò¾ BÎ O»b BB ê"f jv~¶ ~& . CM~ ê"º B";ö B free run wine" pressed wineb ¾~æ j ªÒ & V~& .. Òò 5 O» ÎÎ Saccharomyces cerevisiae¢ ÒÏ~& . Ò¾ BÎ O» þöBº 'ê" BÎÏ ÎÎ Pasteur Red, Wy30êÛ(The Beverage People Co., USA)j ÒÏ~&, CM þöBº ÿ¢ ²Ò~ 71-B êÛ(BeaujolaisÏ)j ÒÏ~& . ' ÎÎ º 2¢* malt-yeast extract brothö V· ê 7«öb ÒÏ~ & .
(5) ê ÏÓ§ê 'ÿöB 2002j 9ú .ö >{B Campbell’s Early ®«~ ê¢ >÷~ Ò¾ O» BÎf CM B΢ ·~& . B O» Ò¾ O»(Conventional vinification process): ê 220 kg j b 1² af ê "ãj B~ "ãj VÞÖ ©j ö Û;~ 500 L stainless steel BÎö I, ê (dextrose monohydrate)j Î&~ ê¢ 25% ; ê potassium metabisulfite¢ 100 ppm Î&~, r Æö 48* V·B 2 L ~ Wy30 ÎÎ "~ V·j BÎö ¦Ú 7«V . 7 « ê ¢ 2²O &Ú "Ú 4¢* 1N BÎ ê, stainless steel Ú B ç~ must¢ 20 L FÒ÷ö I air lockj J~~ V~ F«j N~ 2N B΢ ~& . 18 ¢ ê 1N racking~&, 2Búã" êö 2N racking~& . &Nj ~æ pf cöB '~ 5oC¢ 7êº ÎÞj >Î ¶ çöB cold stabilization ¾Ò êö 3N racking~ "C Ö ªÒ¢ ê Ó« ò¢ ªCÏb ~& . CM O»(Carbonic maceration vinification process): ê 180 kgj b 1² ^¿ ê ê "ã Vææ p "ãö ¿Ú ®º êÇ ç 300 L stainless steel BÎö & j . BÎ Ú~ V¢ êÖ&Ê &~~V *~ 2V{~ êÖ&Ê¢ £ 1ª* ®Ú Iî «¢ j*® / ~ ¦ V~ F«j N~& . êÖ&Ê~ ê³' /j *~ ÎÎ 71-B "¢ ê2êb(must) 15Lö 1¢* V· ©j ê¢ jÖV *ö BÎ~ 7ö ¦Ú êÖ& Ê Böb ~& . $ Îκ êZ²ö ~~ V ^ 7b vº ê¿j BÎÊV * Ï'Vê ~&. . ÚNê¢ & 21oC 35oC FæV . 1"¢ ê BÎ V>¢ BO~ ~¾Jº free run winej >{ ê, ¾^æ ;bj press B ê ç Úö Îj ®~ ê"(pressed wine)¢ ºÂ~& . Free run wine" pressed winej '' 20 L FÒ÷ö f ê VNV(air lock)¢ J ~~ º j ²Î~V *~ BÎV . 3¢ êöº ~ VOÞ(air bubble) R¢Jæ pbæ 1N racking~& . 3. Bú ê 2N racking~& . çV Ò¾ O» ¾Òf ÿ¢~ ² cold stabilization ¾Ò ê ?f Æö 3N racking ê çV f ÿ¢ Æö Ó« ªCÏ ò¢ ~& . Öê /; CÖê(Total acidity) G;f O~ tartaric acid jv · b G;~& . 95oC~ NÚ Ã~> 100 mLö, ê" 5 mLj Df ê phenolphthalein Ï(1% in methanol)j 5OÞj Î&~& . ©j v>V*öB burette¢ Ï~ 0.1 N NaOH ';~& . ò& ªsïb 15. ;ê æïj F æʺ NaOH ·j G; ê, ·ö 0.15¢ ~ CÖ ê¢ ~& (12). pHº pH meter G;~& . F8Ö ª+ ê"¢ 5,000 rpmb öªÒ~ çj ~ HPLC (Hewlett Packard 110, USA) FVÖj ªC~& . Aminex HPX-87H(Bio-Rad, 300 mmÜ7.8 mm) columnj Ï~& . ÿçbº 0.005 M H2SO4¢ 0.6 mL/min~ ³ê ~ UV detector 210 nmöB ªC~& . Alcohol ³ê /; ê" 100 mLj Ã~, ï'~ 50 mL ;ê~ Ã~j A f ê Vö Ã~>¢ Î&~ 100 mL ·j ; ê " ;j7ê rzR ³ê¢ G;~& (7).
(6) ê Ò¾ ê"º BÎ~V *ö ê¢ 2ê~ ¾N ê ¿ö ê óî, "G" «¶¢ b çöB B΢ ~& bæ 1N BÎ ê &¦ª free run wineb >> Î f 2âV¢ {O~ ²ï~ pressed wine áÚæ ¢ free run wine" ~& . º Þ' >O»æ öBê ~ conventional wine¢ ~& >ïb ~& . CM BλöBº 2ê>æ pf N* êÇ ¢ BÎ~æ BÎ ê free run winej >{ êöê ôf ·~ ê"& BB~ ê " ³ö Îj ®bæ {Oj ~ î . ¢ pressed wine¢ ~& . CMöB free run wine" pressed wine~ ßW æ þöBº j '' ªÒ~ >~&b, ''~ ßWj ªC~& . CM wine~ C >ïf ~ ê¢ Úî . $ & 7öB « 2002jê *·Ê Beaujolais Nouveau winej Wª jvÏb ÒÏ~& ¢ B-wine¢ VF~& . Ë¦Ò Ö Campbell’s Early ®«b BB conventional wine, free run wine, pressed wine~ 3«~ ê"~ " Ëö & ;ï' >ÒªCj ~& . òöB Jº F«Òj ì V *~ ^ ¶Ò Q¶~ Â> ®^ Oj Ï~ ' sample~ ®^¢ ¿& . &˦Һ *~ 6'b ê" ~ ßWj ï&~º ©æ ¯fï" CV(red color and brightness)º ''b, ËV(aroma)º ê''b, Ò (taste)f ''b 'V 15B Ï j ¦Ò ~ V^ê~ N¢ Ò~& . îNB 10«~ panelj F;~&b, 3> j ~& . '¶ö² sample>ö ~º 4Ë~ J^æ ¢ ¾*Ú " F;B ''~ Ïö & ¶¢º ;ê¢ £.
(7) Carbonic maceration Bλb BB ê" ßW. 775. Ö 5 8 Carbonic maceration vinification processº ß® *·ÊöB F~, BÎV* , "¢Ë ³¦ Beaujolais Nouveau-style winej Ö~º O»b ÒÏ>(9) -² Ö B ê"º ¾¢ ç ï > B (13). O»~ &æ ßû >Ú ® . ¯ ³£~ º~ · Ò¾ ê" 'b(10), total antioxidant activity& ¸ (11). $ yeast~ *' 7« ìÚê 6V' öB ê ¶ ~ &Òö ~~ ê ç Ú~ ethanol *(8), _ f ê Ú¦ö Ò~º ¢ ÎÎö ~~(9,13) BÎ& ' '~ êr ³öB ê¯B ~, $ N* êÇ¢ Ï~æ ê " ~ 2ê 5 "ã~ B · jº ì. . BÎ";öB B ¢Ú¾æ pbæ B΢ ï'~ æ pjê B (8). z× ¶Ú'b malic acid~ ïj 6 ²Êæ W?" _f Öê& ¸f ®«~ ê¢ Ï > ® (8). çV Ò f Ú Ö ê · r Ö~¢ "º ^B6 . " Ö Campbell’s Early ®«~ êöBê f ?f *ç ¢Ú¾º&¢ þ~& . (a) Conventional vinification. (b) CM (carbonic maceration) vinification Fig. 1. The vinification processes of wines.. ;êº ²Gb ; ;êº ÖGb ~ 15 cm~ Fç ö ~² ~& . Ï ï6f ¢Þ Fb¦V ræ~ Ò Ö;~& . ¦ÒÖ"º Statistical Analysis System (SAS) package¢ ÒÏ~ ªÖªC(ANOVA)j ~&, Duncan’s multiple range test sample *~ N ;ê¢ ¦; ~& . B-winef Böò ê ®« &ê Campbell’s Early ®«~ ê"f jv~º © '.~æ á~æ B V ..
(8) ê Öï Ò¾ BÎöBº Òòê 220 kgb 160 L~ ê"¢ Ö~& . ¯ ¦bj 76%~ ê" >Nj áî . CMö Bº BÎ j¾~ V¢ Ú 90 L~ free run wine ~ ¾N ê Îj®º ê ;bj pressö I B 50 L~ pressed winej áî . ê 140 Læ öò ê 180 kgö B ¦bj£ 77%~ ê" >Nj áî . Ò¾ Bκ yeast 7« ê 3¢¦V B~V ·~ ÚNê 20oC Ú öB 30oC¢ ç²~ BÎNê çßj 6æ > ®îb¾ CM~ Bκ .V~ 20oC ÚöB ÚNê¢ 35oCræ çßVb¾ BÎ~ zæj ¶¢æ á ;ê * B j ~æ p~ . V¢B º CMöBº ï' ®jº~ º (8)f ¢~~& . &Î Ò¾ ê" BÎ";öB. ï~ B> 30oC çb R¢& yeast~ Kj &~Ê æ¾~ yeast~ K ;æ>º stuck ferment*ç ¢Ú¾æ ¢ Oæ~¶ &~ ï'Jj <ºÚ¢ (14). ¾ CMöBº B *& ¢Ú¾æ p j f ?f J jº ìbæ Jj 5 Ú'j¢ .6 > ® . Conventional winef >N 76%î, CMöB º 77%~ >Nj áÚ v ¾Ò *ö ~ N& ìî . º yeast~ êæ ìê 6V' öB ê"¢ Ö > ® º ^ò" ¢~ (8). Ò¾BÎ";öBº 7«B ÎÎ ö ~~ BÎ& " Úæº ©ö >~ CMöB 7« >º Îκ êÖ&Ê~ Bj Ï'b ~V r^ö CM ê"~ ßûf 7«B ÎÎö 'Ëj ô Aæ pº Ò òB (8). .Vö Ϫ® B΢ êÖ&Ê Ïê Ê Î Î~ 7« jº ì . +Öê 5 pH ê"º pH 3.2öB 3.3 :²ç~ . pH 3.6 ç & Ë 7ö Ç B &ËW ¸, >& pH 3.2 ~ æ¾~²  (7). ' ê"~ pH¢ G; Ö" conventional winef pH 3.3 >~ CM wine free run wine" pressed winef Îv pH 3.6b ¸~ . B-winef pH 3.4î (Table 1). º CM ê"~ pH¢ ¸ º.
(9) ®"²æ B 36 ² B 5 ^ (2004). 776. Table 1. Total acidity and pH of conventional and CM wines Wine. Total acidity (%). pH. Conventional wine Free run wine Pressed wine B-wine. 0.79 0.82 0.79 0.66. 3.3 3.6 3.6 3.4. Table 2. Amount of alcohol and acetic acid in conventional and CM wines Wine. Alcohol (%). Acetic acid (ppm). Conventional wine Free run wine Pressed wine B-wine. 14.3 6.5 8.1 12.0. 281 411 350 3. f ¢~ (8). V¢B CM wine pH 3.6j ç²~º ©f " ËöB j £~² ~(Table 3) Öa ¶²j '² ~º º B ©b 'B . æ.ræ conventional method BB ÚÖ Campbell’s Early ê~ ê"~ pH & Ôj .Z ^Bîb¾, >& CMbº pH& ¸j^B ~æ CM wine~ Öê ; îÚ ^ B ¦'B . CÖêº conventional wine 0.79%, ö &~ free run wine 0.82%, pressed wine 0.79%î. (Table 2). ¯ CÖêº conventional wine" CM wine ® 0.79% ;êîbæ, CM CÖê¢ &~Î º (6) fº N& ®î . ¢>'b ê"~ CÖêº 0.6%öB 0.65%& ' ~ (5)º êFj ."~& . >ö B-winef 0.66% ' >&ö Ö "7~ (Table 1). f ? ÚÖ Campbell’s Early ê"~ CÖê& ¸f ©f jîê ®«~ ßûb 'B . CÖêº ê~ êf >jf . ¯ ê& ¸b CÖê& 6²~, ê& Ôb CÖê& ¸. (2). ¢>'b ê Ú~ CÖêº 0.6öB 0.8 ' > &b >Ú ® (15). Ú Campbell’s Early êº CÖê~ ï £ 0.85% jv' ¸b, >ö êº 15% ;ê Ö Ô (4). V¢B Ö Campbell’s Early ò ê" ~ CÖê& ¸f ©f ê~ ßWö ~ '>, C Öê¢ v;~º © j>'¢ ÒòB . ¢ *~B º BÎ * ' ï~ bj Î&~ CÖê¢ ö~º ³ê C r ";öB C B ê¢ Ï~V *~ ' ï~ Jûj Î&~º ©(14,16) &Î~ çë' ê" BÎ ËöB ¯~ê . öº potassium bicarbonate ¢ Î&~ tartaric acid¢ F'b B >ê ®, calcium carbonate¢ Ï~ “double salt precipitation” ";b tartaric acidf malic acid¢ ÿö B~ ê"~ CÖ ê¢ Ô² > ® (13). öBº malolactic fermentation j &Ë Þ'b ÒÏ~¾(3) ÖÒ¾¢öBº jç & £ ;æ O~ & >¯>Ú¢ Òò B . F8Ö ï FVÖf êöB CÖê¢ Ö;~º " Òò . ß® tartaric acid, malic acid Ò citric acid& FVÖ~ &¦ªj Næ . Tartaric acidº conventional wine~ 1,813 ppmb, Park . Fig. 2. Concentrations of organic acids in wines.. (4)~ Ö"f Ö FÒ~& . CM winef ¸~ . ¯ free run winef 4,691 ppm, pressed winef 5,633 ppmî. . Conventional wine CM wine ³ê& Ôf ©f jî ê ÎÞÿnö &Nb "CÖ ªÒ& ¢Ú ©b ÒòB. . CM wineöB tartaric acid~ ï ¸f öf ~ ¢ "B . ¾ B-winef 5,578 ppmb, CM wine" jÝ ãËj & (Fig. 2). Malic acidº ê"~ " ®îj Ö;~º "º º². . V¢B Ò¾ ê" BÎ ";öB malolactic fermentation j ~ 'ê" Ú~ malic acid¢ 6²Êº ©. Ö 7º ·ë (3). ¾ CMb ê"¢ B~, B Î ÿnö malolactic fermentation ";j ~æ pjê malic acid~ ï ¶Ú'b 6² (8). B Ö" conventional wineöB malic acid~ ï 3,446 ppm ©ö j~ CM winef Ö Ô~ . ¯ free run winef 2,077 ppm, pressed winef 2,275 ppmî (Fig. 2). º ^ò" ¢~~& . B-wine~ malic acid ïf 1,980 ppmb(Fig. 2), ~ CM wine" jÝ >&î . Ö ê"~ B";öB malolactic fermentationj ~º ëÚº Úö ~ ìº ©b 2k~ ® . © Ö wine~ ¶ W ¸f F '> malic acid~ ï 6²& *Ò Ö~¢ 7º ^B 7~ ~¾ . CM b malic acid~ ï 6²>º ©j ë ©f Ö Z' Ö", b malic acid~ ^B6j Ö > ® º O»b ÒòB . Citric acidº êöB tartaric acid¾ malic acidö j~ ç &'b ï Ôbæ ê" BöB ö & ßê ¾Ò& ìº ©b 'B . þöB conventional wine 1,880 ppm, CM wine ê f jÝ >&î . ¯ free run wine 2,011 ppmîb pressed winef 1,266 ppm î (Fig. 2). V¢B CM citric acid~ ïö ~ 'Ë ìº ©b 'B . Acetic acidº BÎ";öB ²ï ¶'b ÖB . r º Acetobacter spp.~ J" rº "ï Ö>Ú ê "~ æî~ ö >Vê (3). þöBº acetic acid ~ ï conventional wine" CM wineöB Ö Ô~ . ¯ conventional winef 281 ppmî, free run wine 411 ppm î, pressed winef 350 ppmî . FVÖö j~ acetic acid~ ï Ö Ôf ©f Ç~ J" '~æ p~~ ©b ÒòB . ö j~ B winef 3 ppmb .
(10) Carbonic maceration Bλb BB ê" ßW. 777. Fig. 3. QDA diagram of sensory quality of wine. A: Aroma, B: Taste. Table 3. Sensory evaluation of flavor in conventional and CM wines Conventional. Pressed. Red color Brightness1). 7.6154 a 11.2269a0. 8.2923 a 6.3923b. Aroma Sweet Alcoholic1) Grape Fruity Yeasty2) Acidic1). 6.3192 8.6615a 6.9269 7.0154 a 6.6923a a 7.8846a. 7.7038 6.4192b 7.5346 7.4923 a,b 5.6000a,b a 5.9115b. 7.4846 6.5923b 8.3769 7.8885 a,b 5.2423a,b a 5.8615b. Taste Sweet Bitter Astringent Grape Fruity Acidic. 6.0769 7.2423 7.6154 7.1385 6.1423 8.2846. 5.2731 6.2346 7.3308 6.4923 5.9462 7.1692. 5.1423 6.8577 7.5192 6.8654 6.7808 6.5769. Preference. 6.1846. 6.9077. 6.4538. a. Free run 7.6654 5.8654b. a. a. 1). p<0.01, 2)p<0.05. Different superscripts are significant in the same row.. ~ Ò~æ p~ (Table 2). Alcohol ï Alcoholf must~ ïö ²ÖB . ¯ 'b ï~ Z²jº 51.1%, ¦bº 59.0%& alcohol *~B. (13). ê"ö ' alcohol ³êº 11%öB 13% . V¢ B alcohol³ê& 11% ç >J ê~ êº 24% Ú & >Ú¢ ~º, Ú Campbell’s Early~ ï ³ê& 15% Ú(4) æ, Jûj Î&~ ê¢ ;~¢ . þöB conventional wine B mustö Jûj Î& ~ 25% .~&bæ alcohol ³ê& 14.3% >~ CMöBº ê¢ .~æ p~bæ Ö"'b alcohol ³ ê& Ô~ . ¯ free run winef 6.5%î, pressed winef 8.1%î (Table 2). B-winef 12%î . º ê~ ï 24%çî~æ _f ïj .~&rj & . V¢B CMöBê j Ï~ alcohol ³ê¢ . ~º & jº~ .. Ë¦Ò ¯f ïçöBº pressed wine conventional wine" free run wine ê~&æò Ûêç F~Nº " > ìî . CV (Brightness)º conventional wine CM wine pressed wine" free rune wine ú® ¸~ . ËVöBº Ëf conventional wine free run wine 5 pressed wine ¸~b ¾, Ûêç~ F~Nº ìî . ¾ alcoholËf conventional wine ú~² ¸~ . >ö ê Ëf free run wine 5 pressed wine conventional wine ¸~ . ÎÎêîf f conventional wine free run wine 5 pressed wine ¸ ~ (Fig. 3A, Table 4). öBº , , f conventional wine free run wine 5 pressed wine ¸~, Ñf , ê , "¢ ÏöBº conventional wine" free run wine 5 pressed wine Îv& jÝ Ö"¢ " > ®î (Fig. 3B, Table 3). &˦Ò(Table 3)öB CM wine ïçöB 'ï ¸, C VöB conventional winef 11.22î pressed wine" free run winef 6.39f 5.86î . º conventional wine CM wine ï. Ö ê~& º ©j ~ . ß® conventional winef ¯fï >~ CM wine free run wine" pressed wine Îv ê Óïb ÖÒ ê~ ¶ï" Ö FÒ~& . º ê"~ Öêf &ê& ®bÒ¢ Òò> î . ¯ conventional winef pH 3.3îb¾ free run" pressed winef Îv pH 3.6b ¸~ (Table 2). pHf ïç" ~ &ê¢ C®¶ free run wineö 10% citric acid¢ Î&~ pH¢ Ô¾ Ö" ïz 6N ¯ÚæB pH 2.8öBº F« ¯f ïb æ~& . V¢B CM wine~ ê Óï j Þ' ¯f ê"ïb æ~ÊV *~Bº Öê . &æ On¢ 'B . ¾ ïzj 'ïb ~V* Öj Î& ãÖöº Ã&F > ®b æ ¢ J¢ © . ËV(Aroma) ÏöB ËVf êË pressed wine " free run wine ¸ conventional wine Ô~ . º CMöB ï² 5 Ë~ ºÂ Ö Î"'îrj & . >ö rzR êî, ÎÎ êî 5 êîöBº conventional wine ¸ pressed wine" free run wine Ô~ . º conventional wineöB alcohol ï ¸(Table 2), yeast¢ ÒÏ ~&b, Öê& Ô~~ ©(Table 2)" &N ® ÒòB. (Fig. 3A, Table 3). (Taste) ÏöB conventional wine~ " Ñf free run wine " pressed wine ¸ º ©ö ¢ ¶¦ . Ò.
(11) ®"²æ B 36 ² B 5 ^ (2004). 778. ¾ BÎOöBº BB~ ê "ãj VÞÒ, &¦ª~ "ãj B~¢ (9). "ãöº £ 3%~ tannin >Ú ®bæ BÎ *ö "ãj B~æ pb ê"& ;~ ± ~ Ñf ê~ (8). ²Î ·Ëö Bº ¶b Bãj ~¾ ôf * ²º> æ ·ë . &Î ·ËöBº BãVf 2êV J jº~ . CMöBº êÇ¢ ç7 BÎö IÚB Ç j BÎ Êæ ·ë jº ìº Ë6j &æ ® . þ öBê "ãj ªÒ~æ p, êÇ j CM BÎ~&b ¾ " Ñf öB N¢Ò conventional wine CM wineöB Ô~ (Fig. 3B, Table 3). Baldy(2)f Jackisch(12)~ öBê f FÒ Ö"¢ ® . F^ê(Preference)öBº conventional wine 6.18 pressed winef 6.90, free run wine 6.45B "² N CM winej F^~º ©b ¾æÒ (Table 3). f ? carbonic maceration vinification process~ Ë6 ôbæ b ê" ®î Bï öB Ú " &~& ÒòB .. º. £. ÚÖ Campbell’s Early ®« ê¢ ÒÏ~ carbonic maceration vinification process O»b BB ê"~ ßW j C®¶ þj ~& . O»f N* êÇ¢ BÎÊæ "ã 2êf "ã B ·ë ®jº~ . BÎ ¢ * yeast¢ 7«~æ pjê >Nf 77% Ò¾ BÎ ~ >N 76% á~æ p~ . BÎ";öB BÎ ¢Ú ¾æ p~ . CM ê"~ pHº 3.6b Ò¾ ê"~ 3.3 ¸~ . CÖêº 0.79% Ò¾ ê"f N& ìî. . Tartaric acidº Ò¾ ê"& 1,813 ppm j~ CM b B free run winef 4,691 ppm pressed winef 5,633 ppmb CM wine ¸~b¾, malic acidº Ò¾ ê "öB 3,446 ppmö j~ free run wine" pressed wine ' ' 2,077 ppm" 2,275 ppmb Ò¾ ê"~ £ 2/3 >&b Ô~ . Citric acidf acetic acid~ ·f Ò¾ ê"f ~ ÿ¢~& . Alcohol ³êº free run wine 6.5%î, pressed winef 8.1% Ôf Þî . ïçf êÓïb ¶ êïî êË Ö ¸~ . BÎOf ÚÖ. ê"~ ®î Ëç~ &æ Onb &~& ®º © b ÒòB .. ^. ò. 1. Prescott LM, Harley JP, Klein DA. Microbiology. McGraw-Hill Co., Inc., New York, NY, USA (2002) 2. Baldy MW. The University Wine Course. The Wine Appreciation Guild, South San Francisco, CA, USA. pp. 139-140 (1997) 3. Jackson D, Schuster D. Grape Growing and Wine Making. Alister Taylo Publishing Limited, Martinborough, New Zealand. pp. 131-143 (1981) 4. Park WM, Park, HG, Rhee SJ, Lee CH, Yoon KE. Suitability of domestic grape, cultivar Campbell's Early, for production of red wine. Korean J. Food Sci. Technol. 34: 590-596 (2002) 5. Kim JS, Kim SH, Han JS, Yoon BT, Yook C. Effects of sugar and yeast addition on red wine fermentation using Campbell Early. Korean J. Food Sci. Technol. 31: 516-521 (1999) 6. Lee JE, Won YD, Kim SS, Koh KH. The chemical characteristics of Korean red wine with different grape varieties. Korean J. Food Sci. Technol. 34: 151-156 (2002) 7. Iverson J. Home wine making step by step. pp. 106-107. In: A Guide to Fermenting Wine Grapes. Stonemark Publishing Co., Medford, MA, USA (2000) 8. Wagner PM. A guide to wine making in America. pp. 207-209. In: Grapes into Wine. Alfred AK. (ed). New York, NY, USA (1994) 9. Pambianchi D. Techniques in Home Winemaking. p 45. Vehicule Press, Montreal, Quebec, Canada (2002) 10. Navarro S, Oliva J, Barba G, Navarro G, Garcia MA, Zamorano M. Evolution of chlorpyrifos, fenarimol, metalaxyl, penconazole, and vinclozolin in red wines elaborated by carbonic maceration of monastrell grapes. J. Agric. Food Chem. 48: 3537-3541 (2000) 11. Pellegrini N, Simonetti P, Gardana C, Brenna O, Brighenti F, Pietta P. Polyphenol content and total antioxidant activity of Vini Novell (young red wines). J. Agric. Food Chem. 48: 732-735 (2000) 12. Barrus NW, James AE. A Handbook for Must and Wine Analysis. The University of Texas System, Midland, TX, USA. pp. 104-108 (1991) 13. Jackisch P. Modern Winemaking. Cornell University Press, Ithaca, NY, USA. pp. 164-165 (1985) 14. Margalit Y. Concepts in Wine Technology. The Wine Appreciation Guid Ltd., San Francisco, CA, USA. pp. 47-49 (2004) 15. American Wine Society. The Complete Handbook of Winemaking. Kent Inc., MI, USA. pp. 87-93 (1999) (2003j 11ú 17¢ %>; 2004j 7ú 26¢ j).
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