Development of Korean Red Wines Using Various Grape Varieties and Preference Measurement

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(1)KOREAN J. FOOD SCI. TECHNOL. Vol. 36, No. 6, pp. 911~918 (2004). ©The Korean Society of Food Science and Technology. ê ®«j Ò ]Ö ê~ B 5 8^ê ª+ ß*ÁËfÁB9> R]®\ö. Development of Korean Red Wines Using Various Grape Varieties and Preference Measurement Seung-Joo Lee*, Jang-Eun Lee, and Sung-Soo Kim Korea Food Research Institute Three dry red, four sweet red, and two white wines were prepared with domestic grape varieties: Gerbong (G), Campbell Early (C), Muscat Bailey A (M), Seredan (Sd), Seibel (Sb), and Neo-muscat (N). Sample wines were analyzed for titratable acidity, ethanol, pH, sugar content, color intensity and hue, and total phenolic content. Preferences of color, aroma, and overall acceptability were determined by 97 panelists using 9-point hedonic scale. Sweetness, sourness, astringency levels of developed wines were evaluated using 9-point just-about-right (JAR) scale. Mean overall acceptability score of C (6.49) was highest among dry red wines (p < 0.05). Among sweet red wines, mean overall acceptability score of Sd (3.27) was significantly lower than those of other wines (p < 0.05). In white wines, overall acceptability score of Sb (5.20) was slightly higher than that of N (4.92). Overall sourness levels in dry red wines were higher than optimum level. Based on the results, should be lowered, and sweetness and sourness levels of white wines need to be adjusted sweetness levels of C, G, and Sd for the production of sweer redwines. C and M varieties were considered to be suitable for Korean red wine production. Key words: Korean wines, grape variety, preference test, just-about-right scale. *. . ê ³&~ Wz& >æ pº ÎBj p ® . ÖÒ¾¢~ ÚÖ ê" BBf 1970j&ö ·>Ú 1980 j&ræ Úrb¾ 1987j >« ¶Fzf "¯ ãçb ~ 1990j& . ê ¢¦ Wê"f «v *Ï Ò " ò « j Fæ~ ®º ; . ¾ " f ² j ¶j :ûb ÚÖ ê" BBö & & Ã&> ®b ¢¦ ëÚöB 6 7ö ® . F#, , ^" æöBº ê ÒVöB¦V ê"~ * Ö ";ö & & 7º*~ p ®² >Ú z b¾(3-6), ÖÒ¾¢~ ãÖ ê" BB~ Ò& Ö j "ö ÚB¢ Ï' & ê¯>º êö ® . Park (7)f ÆÎ(Campbell Early)" ^Ê9 Æ¢Ò A(Muscat Bailey A) 5«~ ®«b ê"¢ B~ ^Ê9 Æ¢Ò A º ~ ï ¸j ¶BÎ& &Ë~ ~ «f jº~ ~&b, Byun (8)f ÚÖ ®« r (Alden), ^Ê9 Æ¢Ò A, ÆÎ ®«j ÒÏ~&j r, r ®« ®« V^ öB Ö>~, ÎÎ¢ Î&~ BÎÊº © ¶ BÎÊº © ®î öB Ö>~ & ~& . ê Yoo (9)f JJ^Ê9(Neo Muscat), ¾j&¢(Niagara), ÒÎ(Seibell 9110), ^Ê9 Æ¢Ò A, Æ Î~ Ö ê ®«b ê"¢ B~, JJ^Ê9, ¾ j&¢, ÒÎ *öº " Ë~ &Ë' F~ N& ìb¾, ^Ê9 Æ¢Ò A, ÆÎ Òöº *öB F~ N¢ &. ÖÒ¾¢ö ê& ¾r *¾B ©f â& º;>, ê"& >êö ²BB Ò' Vf ê& .. ÚN 6 . Ìf J& º;B (1). ÖÒ¾¢~ ê ÒV æf & Nê& SN 15ê ç æb . ¯, ãÖ, 'ÿ, 'Â, Ân, ãV, nW ö ª>Ú ® . ê ®«f « ÆÎ âÒ, *Ú ê ÒV '~ 69.9% 7,902.5 haöB ÒV>, 7« /, JJ^ Ê9, ¢, ^Ê9, ÒÒç, bJJ, :¿Râbj f 22.6% 2,553.4 haöB ÒV> ® . ò« ., ^Ê9 Æ¢Ò A, ^ ~ ÒV'f 4.3% 493.4 ha. (2). ÖÒ¾¢º ê Öï~ 93% ;ê¢ " ²j~ ¾^æ 7%ò &®b ¾Ò> ®Ú(2) ê &jN. Ö Ôb, ê "¯ Ö~ ãÖ ³&öB ï& b¢ «² B . º®r ê" >« /Ã~&b¾ Ú~ ·Ï ê &f 6N 6² º^ö ®Ú ê" ²j Ã& *Corresponding author: Seung-Joo Lee, Korea Food Research Institute, san 46-1, Baekhyun-dong, Bundang-gu, Seongnam-si, Kyonggi-do 463420, Korea Tel: 82-31-780-9303 Fax: 82-31-709-9876 E-mail: [email protected] 911.

(2) ®"²æ B 36 ² B 6 ^ (2004). 912. B~& . Kim (10)f ÆÎ ®«j Ï 'ê" B , bjÖ¢j ¾Ò®j r * BÎ ê ê"~ î ï *ç &V>æ, ê" BÎ¢ *Bº &" ÎÎÎ && jº~ ²Ë~& . " Lee (11)f v.(Sheridan) ®«j ÒÏ~, "; ì âR{ö ~ ê O¿ 7~ >ªj Bb ¶Ú ê¢ ¸ ê"¢ B , z' Wª æzf ËV Wª~ æz¢ ~& . Kim (12)f ÆÎ ®«j Ï~ Î&>º j Ò~&j r, b%, ¶¢ÒÎ(xylitol), ²öÆRÒj Î& ê"~ « rzR ï êj Î& ê"ö j Ô~, ¶¢ÒÎj Î& ê"& &Ë ¸f V^ê¢ & ~& . º /, ÆÎ, ^Ê9 Æ¢Ò A, v.j Ï ' ê"f ÒÎ, JJ^Ê9j Ï Wê"¢ B~ ' ®«*~ ßïj rj V^ê ªCj Û ·Ïb Ö> ê ®«j FB~ Ëê ®î~ ³&; ê"¢ BB~º V. ¶ò Ï~¶ ~& .. Òò 5 O» Òò 5 £ ê" B þö ÒÏ êº 2003j 9ú *¢§ê j "öB ÒVB /(Vitis labrusca L.), 6Î(Vitis labrusca B.), ^Ê9 Æ¢Ò A (Vitis labrusca), ÒÎ(Vitis hybrid), v. (Vitis hybrid), JJ^ÊÉ(Vitis vinifera)j >{~ ÒÏ~& . ê" Bö "CÖf Ducksan chemicals(Ansan, Korea) ÒöB, , SO2, öêR 5 FVÖ ªCö ÒÏB £ f Boehringer Mannheim Biochemicals(Munchen, Germany)Òö B «~& . 'ê B ¢> 'ê" B¢ * /(G), ÆÎ(C), ^Ê9 Æ¢Ò A(M) ®«j &j~& . Bã, 2ê ·ëj Û áf ê¿ j Êr.Ê-Ê BÎ(200 L)ö TZ ê jÖ¾Ò¢ (200 ppm) ~ 24* ;~ ê "CÖj Ï ê¿~ pH¢ 3.2-3.4 Ò .~& . þö ÒÏB ê¿~ .V ê¢ J~ ö 22-36 g/L~ WJû(CJ, Korea)j Î &~ 21oBx .~& . Fermivin 7013 dry yeast- Saccharomyces cerevisiae(Gist-brocardo, France)j 7«~ rzR B Îº 20Û1oCöB 20¢ ;ê Úr . rzR BÎ& Â ê ê"º óîj ªÒ~ 6Bú* 11Û1oCöB ?WÎ ê "CÖj B~ 3 µmf 0.5 µm~ "æ(Buon vino mgf. INC, Ontario, Canada) " ê jÖ ¾Ò(50 ppm) ê 750 mL FÒ÷ö j 11Û1oCöB &Ë~& . Wê B ¢> Wê"º ^Î(Sb) ®«j Ï~ B~& . ê"º Bã, 2ê ·ëj ê¿j b& O¿~ óî j ªÒ Þ ê B> ê¿òj &; BÎ(200 L)ö T Î BÎ~&b BÎ 5 ?W ";f 'ê"f ÿ¢~² ê ¯~& . Ê*Þ f B Ê*Þ ff /(G), ÆÎ(C), ^Ê9 Æ¢Ò A(M), ^. (Sd), JJîÊ(N) ®«j Ï~& . *~ ¢> 'ê". Bf ÿ¢ O»b ê¿~ .V ê¢ J~ ö 22-36 g/L~ WJû(CJ, Korea)j Î&~ 21oBx .~&. . Fermivin 7013 dry yeast- Saccharomyces cerevisiae(Gistbrocardo, France)j 7«~ rzR BÎº 20Û1oCöB Ú r . BÎ · ê BÎ ê~ ê& 17Û1oBx ;ê ÎÚrj r Ò ê"¢ Ã~~ &j wine sprit(r zR 40%, v/v)¢ Î&~ º Îj®º çöB BÎ ¢ 7æV . ê O¿j Û óîj ªÒ ê *~ ¢ > 'ê" Bf ÿ¢ O»b ?W, ", ÷«~& . z' 9ª ª+ pHº pH meter(ion meter, Orion 520A) G;~& . CÖ êº AOACO»(13)ö ~ 3² > G;~& . Wêj Ï~ ï²¢ BÎ ê"¢ 0.1 N NaOH ';~ tartaric acid ¾æÚî . êº çNöB hand refractometer (Model N-1E, ATAGO, Japan)j Ï~ G;~& . ~ö ïf dinitrosalicylic acid(DNS)ö ~ jï»j Ï~ G ;~& (14). òÏö DNS£j &~ yº >»öB 5 ª* y ê ï'~ ;ï ê 550 nmöB 7ê¢ G; ~& . &Ff Z>êj rzR ÒÖ;~ ~ ò Ïb G;~& . rzR ïf ê"¢ ï'V ö Ö~ & ê, >Vö Ïª® rzRj Aj Ã~> ;Ï ê ";ê¢ Ï~ G;~& (14). C ¾¦ ïf Folin-Ciocalte»j Ï~ G;~& (15). 10V C ò 1 mLö Ã~> 60 mLj &~, Folin-Ciocalteu’s(Sigma, USA) 5 mL¢ &~ 30.* >wV . ö 15 mL~ z êÖ¾Þj Î& ê Ã~> 100 mL ¦b¢ ¾ ê 2 * êö 765 nmöB 7ê¢ G;~ gallic acid¢ Ï, phenolic content mg/L GAE ~Ö~& . ê"~ ïêG; j * ê"¢ "~ '' 420 nm, 520 nmöB 7ê ¢ G;~& . Zoecklein (16)~ O»ö V¢ ê"~ hue º 420 nm/520 nm~ jN, intensityº 420 nm + 520 nm~ b ~& . 8^ê Ò ®ö~ ö 97«(Î 20, 77«)j &çb j"Ö ê"~ V^ê Ò¢ ~& . ï&ö~ 77% & 21-30^ ¾æÒ ¾^æº 31^ çb ¾æÒ . 97« ~ &ç¶ Îv ê" rÏ ãþ ®î, 10² ~ ãÖ º ï&ö~ 43%, 11² çf ãÖº 57% ¾æÒ . ' òö & 96 V^¿ê(16: &® , 56: ±æê æê p , 96: &® ± )ö ~ ïç V^ê, Ë V^ ê, *Ú' V^ê& ï&>î ^¦ Ïb ;ê, ;ê, Ñf ;êö & 96 just-about-right(JAR) scale (16: &® £~ , 56: W ± , 96: &® ;~ )ö ~ ï&>î (17). òº ¢> 'ê"(/, ÆÎ, ^Ê9 Æ¢Ò A) 3«, Ê*Þ f(/, ÆÎ, ^Ê9 Æ¢Ò A, v .) 4«, Wê"(ÒÎ, JJ^Ê9-Ê*Þ) 2« '' B >î . V^ê Òö ÒÏB ê" *ö rzR ï~ N& ®îb¾ V^ê Ò *~ * rÊÞ Ö" N& V^êö 'Ëj "æº pº ©b ¾æÒ . òº £ 30 mLj çNöB Â> V>Ú ®º 2¢Ê ö B~& ¦Òöf Z·* BB òö & ï &~& ..

(3) ê ®«j Ò Ö ê"~ B 5 V^ê ªC. 913. Table 1. Chemical and color characteristics of grape musts o. Brix ( Brix) pH Total acidity (g/L) Sugar content (g/L) Hue Intensity Total phenolics (mg/L GAE). G. C. M. Sd. Sb. N. 16.8 3.57 7.6 124.54 2.375 0.679 347.60. 12.8 3.21 10.7 98.62 2.023 1.085 682.47. 17.0 3.51 7.8 138.27 1.958 1.623 893.55. 16.2 3.26 9.3 119.71 2.690 0.247 192.45. 10.0 3.26 13.7 84.38 5.457 0.034 69.73. 13.8 3.44 5.8 109.46 2.114 0.057 50.59. G: Gerbong, C: Campbell, M: Muscat Bailey A, Sd: Seradan, Sb: Seibel, N: Neo muscat.. Table 2. Chemical and color characteristics of bottled wines o. Brix ( Brix) pH Total acidity (g/L) Ethanol (%) Sugar content (g/L) Hue Intensity Total phenolics (mg/L GAE). G. C. M. Sb. 8.8 3.60 6.9 15.2 1.79 0.862 1.508. 6.2 3.36 7.8 12.3 1.16 0.761 2.669. 7.1 3.61 7.4 10.1 3.00 1.067 2.482. 6.4 2.95 11.1 11.5 2.14 4.923 0.077. 668.57. 1636.71. 1489.65. 223.40. G: Gerbong, C: Campbell, M: Muscat Bailey A, Sb: Seibel.. Ûê¾Ò ê"~ V^ê Ò Ö"º SAS(Statistical Analysis Systems) for Windows 7.2¢ Ï~ ªÖªC(ANOVA)" 7º * ¦;(Duncan’s multiple range test)j ~& .. Ö 5 V ê~ B 5 z' ß9 ®« ê ê "¿~ z' ßWf Table 1" ?~ . ' ê"Ï ê "¿~ êº 12.8-16.8oBx, Wê"Ï ê "¿~ êº 10.0, 13.8oBx ê" Bö ª ¦~ êê~ &¾Ò¢ ~&b, pH& 3.40 ç ê~ ã Ö "CÖj Ï~ BÎ"; 7 3.2-3.4 Ò~ pH¢ Fæ ~ê ~& . ê¿~ ¾¦ïf ^Ê9 Æ¢Ò A& 893.55 mg/L &Ë ¸~b, Wê"Ï ®« ÒÎ" JJ^Ê 9f '' 69.73, 50.59 mg/L &Ë Ô~ . « B®~ z' ßWf Table 3" ?~ . ê"~ ÷ « ê pHº &Ú 3.3-3.6 ;ê ¾æÒb¾ ÒÎ~ ãÖ 3.0 ~~ pH¢ Ëê ê" ®«b ÒÏ Ö~ 7 z"; "¢ ©b Îê . ê"~ pHº BÎ "; 5 ?W, &Ë 7 ê"~ ö ôf 'Ëj " BÎ * ê¿~ pHº 3.2öB 3.6 '~ jWB ê"~ pH º 3.2öB 3.3Ò& :²ç~ ê"~ pH& 3.6 ç &Ë 7 Ç J" ¢ÚÆ > ®b, >& 3.2 ~ æ¾~² ; ®î ÎÚê >î (18). ê "¿" « B®~ CÖê¢ jv~ BÎ "; 7 *>'b 6²~º ãËj &, ÒÎ f 11.1 g/Lb &Ë ¸f CÖê¢, / (Ê*Þ) f &Ë Ôf CÖ ê¢ & . " Park (18)f ÚÖ ÆÎ B ê" ~ CÖê& 7.0-8.4 g/Lî ~&b, Ú ê~ >{. Table 3. Chemical and color characteristics of bottled sweet wines G-st Brix (oBrix) 16.3 pH 3.60 Total acidity (g/L) 6.0 Ethanol (%) 17.5 Sugar content (g/L) 141.04 Hue 0.787 Intensity 1.798 Total phenolics 703.45 (mg/L GAE). C-st. M-st. Sd-st. N-st. 16.8 3.12 8.0 17.2 145.71 0.778 2.303. 15.6 3.56 7.1 17.6 104.62 0.728 4.032. 17.5 3.36 7.1 19.0 127.02 1.142 0.529. 18.5 3.64 4.7 16.8 164.81 2.500 0.049. 896.6. 1489.65 291.03. 105.52. G-st: Gerbong sweet, C-st: Campbell sweet, M: Muscat Bailey A sweet, Sd: Seradan sweet, N: Neo Muscat sweet.. ~ CÖêº 8.0 g/L Úªj ~& . Ö"~ Æ Î ê"f ?f >&~ 8j & . Û Wê"~ Öê º 6.5 g/L("CÖb), 'ê"~ ãÖ 5.5 g/L ç :²ç ~ . ¢>'b ê"¿~ Öê& 6.0 g/LÚ ãÖöº BB ê"~ pH& ¸j^ :²ç~æ pf ËVWª ^ > ®j öò jî¢, ê"ö Ç~ J" òæ . æ *ç ¢Ú¾ BÎ ê ê"~ 11~ º & ® (19). > CÖê& .Z ¸b ê"~ þº ®Ú ãÖö V¢ CÖê& Ôf ê¿j b~ ¾ JûÏ, calcium carbonatej IÚ C $º 7z Êº ·ë ºB . öB BÎ¢ ê¯~V *ö ê¿~ Öê¢ ; þº /, ^Ê9 Æ¢Ò A, JJ ^Ê9 ®«b "CÖj Ï~ pH¢ 3.2-3.4Ò . ~& . ê~ Öê& ¸j 6Ö º F öº rzR B Î& Â ê 2N BÎ¢ ¢Úæº malo-lactic fermentation ";j ~Vê . Malo-lactic fermentationj Û ê" º Ò"Ö~ <Öb~ æ~>Ú Öêº 6²~ pHº çß ~ ¦òæ ËVWª ±jê (19). Lee (20) f ÚÖ ê"~ ¶'b ¯æº malo-lactic fermentationö ~ *~j £ 36.1%¢ ~& . ÖÒ¾¢º V ê öB ;Öï 900-1300 mm F#ê ê(Vitis vinifera) ÒV~ ;Öï êF 800 mm¢ >, ß® ;Ö~ &¦ ª êGV 6-8úö ÚÒV r^ö Ö>º êº Ö & ; © ßû . Ú ê~ ßWj 6n~ · malo-lactic fermentation &N & >¯ "¢ © . ê"~ 5 rzR ïj ÚÚ BÎ 7 ïf BÎ 5-10¢ Úö /Ï~² 6²~ ¢> f~ ãÖ 1.16-.

(4) 914. ®"²æ B 36 ² B 6 ^ (2004). Fig. 1. Response frequencies for the just -about-right (JAR) questions for dry red wines (N = 97). A: Sweetness level, B: Sourness level, C: Astringency level.. 3.00 g/L~ ïj Fæ~& (Table 2). ¶æº Ê* Þ f~ ïf 104-164 g/L >&b ¾æÒ (Table 3). BÎ.V~ /Ï ~ rzR *~b ê"~ rzR ïf BÎ 10¢ræ Ã&~&b ' ®« ê"ê rzR ïf Table 2, 3" ?~ . 'ê" · C ¾¦ ïf ê ®«, · VF, B Î Nê, O¿~ ;ê ö 'Ëj Aº . ê óî" þ BÎÎ 'ê"º BÎ "; 7 öêR~ Wb ê óî~ ¾¦Wª ê" ÏÂ>Ú Ö"'b Wê " ¸f C ¾¦ ïj &æ² B . ÚÖ ê ®«b ê"¢ B~ C ¾¦ ïj G; ¢ ÚÚ , Lee (11)f v. ®«b ê"¢ B~&j C ¾¦ï 460-500 mg/L BÎ 6Búræ ï Ã&~ & ~& . öB ¾æÂ ê"~ C ¾¦ ïj(Table 2, 3) Ú Ú, ÷« ê ¢>ê"~ C ¾¦ ïf /(G)f 668.57 mg/L, ÆÎ(C)f 1636.71 mg/L, ^Ê9 Æ¢Ò A(M)f 1489.65 mg/L, ÒÎ(Sb)f223.40 mg/L ÆÎ BB ê"& &. Ë ¸f C ¾¦ ïj & . Lee (21) /" ÆÎ BB ê"~ C ¾¦ï '' 712.6 mg/Lf 2209.4 mg/L" jv ² Ôf ïb ¾æÒ . ê"~ ¾¦ Wªf flavan-3-ols, flavan-3,4-diols, antocyanin, antocyanidin, flavonol, flavone ?f hydroxybenzoic acid, hydroxycinamic acid, flavonoid~ FêÚ¢ ~ ® (4). ¢>'b ?W *öº rÎ(cathechin), öbrÎ(epicatechin), *jî> (procyanidin) B2, B3, B4, "^(quercetin), .ÓÖ(gallic acid) ~ &ª¶ïj &ê ¾¦Wª "¢ &, ?Wj Û Wªf B 7~ ª¶~ ¾¦Wªj W (4). V¢B ê" BÎ& ê¯>B êò" nÆjò~ 7 Ú ;Wb nÆjò~ ïf 6N'b 6²~² >, copigmentationf pH~ æzf, SO2 Î&ö n;~ ? W ê 'ê"~ ï² n;ö V¢ . B O¿ ç* C ¾¦ïf ~¢ ?W"; 7 ² 6² j & . ê" ï& 7º Ï 7~ ~¾ ïêº ®îj ï & "º º²Vê ~æò, · "; 7~ ïêæzº B.

(5) ê ®«j Ò Ö ê"~ B 5 V^ê ªC. 915. Fig. 2. Response frequencies for the just-about-right (JAR) questions for sweet red wines (N = 97). A: Sweetness level, B: Sourness level, C: Astringency level.. Î";, _f ?W ;ê¢ .G > ®º æ& >Vê . . ?W 7 Öz' ?W¢ ¢º ?W(maturation)f Ö² & &~º Öz' ?Wb, Wê"~ .æ" 'ê"~ ï ãòïb æ~º "; *;' .¢ > ® . 'ê"~ hue valueº ? 'ê"º 0.5 ¦", "ê~ ² ÖzB ãÖöº 1.0 ç~ 8j <² B (21). Ö" BB ê"~ C ¾¦ ï" intensity valueº ; ·~ ç&&ê¢ ¾æÚî (R = 0.92, p < 0.001). 8^ê Ò ¢>

(6) ê: /, ÆÎ, ^Ê9 Æ¢Ò A B ¢> 'ê" 3«~ V^ê ï&Ö"º Table 4f ?~ . ¢öª ÖªC(one way analysis of variance)Ö" ^&æ Ï Îvö B ò*~ F~' N& ®î (p < 0.05). ïç, Ë, *Ú' V^êöB Îv ÆÎ ê"& ê"ö j F~ 'b ¸f 6>¢ ¾æî . ÆÎ ê"~ *Ú' V^ê º “6.49” “£* ± ” ;ê~ >&b ¾æÒ . . ê"~ V^êº “4.8-4.9” ¾æ¾ “£* ”f “±æê æê p ” ;ê~ V^>&j ¾æî . ^¦Ïb “ ;ê”, “ ;ê”f “Ñf ;ê”ö & just-right-scalej Ï ¦Òö~ w ªº Fig. 1" ?~ . “ ;ê”ö & ï& 6>~ ª¢ , *Ú' V^êöB &Ë ¸f 6>¢ ¾æÞ ÆÎ ê"~ ;ê& “W ± ”ö 26« w~ &Ë ¸² ¾æÒ . /" ^Ê9 Æ¢Ò A ê"ö &Bº “£* £~ ” f “£~ ”~ w ¸² ¾æÒ . ï~ ªCÖ"(Table 2)f ;ê ï& Ö"¢ jv ï &Ë Ôf ÆÎ ê"(1.16 g/L)~ &Ë '~& ï&>î, > ï ¸f /" ^Ê9 Æ¢Ò A ê"º &Ú'b £~ ï&>î . º ê"& ~ ¶ææ pê BÎ>î ï >& öBº ï ¶Ú º >& ºö ~ ;ê¢ ¶¢º 'Ëj "º ©b Îê . “ ; ê”öBº ÆÎ" ^Ê9 Æ¢Ò A ê"~ “;~ ”.

(7) 916. ®"²æ B 36 ² B 6 ^ (2004). Fig. 3. Response frequencies for the just-about-right (JAR) questions for white wines (N = 97). A: Sweetness level, B: sourness level, C: astringency level.. çb w Ò² '' 50, 49«b ¾æÂ > / ê"ö &Bº *~ B®" jv~Bº £* Ôf j ¾æÚº ©b ¾æÒ . ÆÎ ê"~ '; > &¢º w ô~~ ©" jv~B ö & ; ºB . “Ñf ;ê”ö & ï& 6>~ ª¢ Æ Î ê"& “W ± ”f “£* ;~ ”ö 22, 24« w~ Ñff '; >&b Îæ / ê"~ ãÖ “£ * ;~ ”f “£* £~ ”~ w '' 26, 23«b ¾æ ¾ ¦Òö~ Ñf F^ ;ê~ N& ®r ¾æÒ . ^ Ê9 Æ¢Ò A ê"~ ãÖ “£* £~ ”öB “;~ ”r æ w ¾æÒ . > C ¾¦ ï ªC Ö" ò*~ N& b¾(Table 2) V^ê Ò Ö"öBº ò * Ñf~ ;ê N& ² ¾æ¾æ p~ . ¢> 'ê"~ ãÖ &¦ª ¶ææ pê ~ j* rzR BÎ& Úæº ©b V^ê Ëçj * Bº º ~ ; jº ©b Îê . B. « ê" B®~ CÖê¢ ÚÚ ÆÎ" ^Ê9 Æ¢Ò A ê"~ CÖê& '' 7.8, 7.4 g/L ¢>'b 6.0-6.5 g/ L ;ê& '~ º ^òö ~~ ² " Þ. (4). B ê"~ z' ßWf V^ê Ò Ö " {>îº ÆÎ, ^Ê9 Æ¢Ò A ê"ö & ï& ö~ 50% ;ê& ;~ ï&~& . V¢B Ú Ö ê"~ ®î Ëçj *Bº 6Ö & / ©b ÒòB . Ê*Þ B: Ê*Þ f 4«~ V^ê ï&Ö"º Table 4 f ?~ . ¢öªÖªC(one way analysis of variacne) Ö" ^ &æ Ï ÎvöB ò*~ F~' N& ¾æÒ (p < 0.05). ïç V^êöBº / Ê*Þ f “6.66”b f F~'b ¸f 6>¢ ¾æî . Ë V^êöBº ^Ê 9 Æ¢Ò A Ê*Þ f &Ë ¸f 6>¢ ¾æî f" F~' N¢ ¾æî . *Ú' V^êöBê ^Ê.

(8) ê ®«j Ò Ö ê"~ B 5 V^ê ªC. 917. Table 4. Mean scores of preference test for Korean wines1) (N=97) Attributes. Wines Dry red wines2). Color Aroma Overall acceptability. C. G. M. 6.72 Û 1.67 6.72a Û 1.67 6.49a Û 1.77. 5.63 Û 1.54 4.80b Û 1.60 4.90b Û 1.5. 5.22 Û 1.71 4.66b Û 1.79 4.85b Û 1.79. a. b. b. Sweet red wines2) Color Aroma Overall acceptability. C-st. G-st. M-st. Sd-st. 5.75 Û 1.87 4.78b Û 1.89 5.14b Û 1.64. 6.66 Û 1.43 4.92b Û 1.76 5.40b Û 1.75. 5.74 Û 1.92 5.83c Û 1.64 5.73b Û 1.63. 2.55a Û 1.43 3.88a Û 1.65 3.27a Û 1.48. b. c. b. White wines3) N-st Color Aroma Overall acceptability. 4.82 Û 1.83 05.2a Û 1.79 4.92a Û 1.62 a. Sb 6.2 Û 1.79 5.15a Û 1.860 5.2a Û 1.75 b. 1). Mean scores of 97 panelists with standard deviation. Means within a row not sharing a superscript letter are significantly different (p<0.05, Duncan's multiple range test). 3) Means within a row not sharing a superscript letter are significantly different (p<0.05, t-test). 2). 9 Æ¢Ò A Ê*Þ f &Ë ¸f 6>¢ ¾æîb¾ /, 6Î Ê*Þ f"º F~' Nº ìî . *>'b Ë" *Ú' V^êöB ^Ê9 Æ¢Ò A Ê*Þ f. fö j Ö>~² ¾æÒb¾ V^ >&f “5.7” ;ê “£* ± ” >&b V^ê BF~ æ& ®rb ¾ æÒ . > v. Ê*Þ ff Î ÏöB f ö j F~'b &Ë Ôf 6>¢ ¾æÚ b f B B ÒÏ ¦¢ Ò¦Æ¢ ©b . ^¦Ïb “ ;ê”, “ ;ê”f “Ñf ;ê”ö & just-right-scalej Ï ¦Òö~ w ªº Fig. 2f ?~ . “ ;ê”ö & ï& 6>~ ª¢ ^Ê9 Æ¢Ò A Ê*Þ f~ ãÖ “W ± ”ö 22«, “£* ;~. ”ö 23« w~ *>'b ';>&b ¾æÒb¾. ^ ff Îv “;~ ” ç~ w ¸² ¾æ¾ ~ ; ºB . “ ;ê”öBº ^Ê9 Æ¢Ò A Ê *Þ ff “W ± ”ö 30« w~ >&ê " FÒ Ö"& ¾æÒ v. Ê*Þ ff “; ~ ” çb ï& ö 35«b " Îv ;~ zæ pf ©b ¾æÒ . /" 6Î Ê *Þ ff “W ± ”¢ 7b w ¾æ¾ >& f ';>&" "7 ©b ¾æÒ . “Ñf ;ê”º ^Ê 9 Æ¢Ò A Ê*Þ f *~ " ï& Ö"f F Ò~² “W ± ”º w 29«b &Ë ¸² ¾æÒ . > / Ê*Þ ff “£* £~ ”º w 31«b * >'b Ñf £ ©b ¾æÒ ÆÎ Ê*Þ f ê ^Ê9 Æ¢Ò A Ê*Þ f" FÒ~² ';>&~ w ¸~ . v. Ê*Þ ff “£* ;~ ”f “£* £~. ”~ w í.^ . ÚÖ f~ BBöB "Ï ê& ÒÏ>º ®« ¶Ú ~ ê ¢> ê" º Ê*Þ f~ BB ¢N' 7"bº z Ï~Ò¢ ÒòB . $ Ê*Þ f~ BBö ®ÚBº >&j Ö;~º © b& F¯>Ú¢. . V^ê Ò Ö" ï &Ë Ôf ^Ê9 Æ¢ Ò A Ê*Þ f(104.62 g/L)~ '; >&ö &Ë " 7 ©b ¾æ¾ b~ Ê*Þ f~ BBö ®ÚB 7 º ¶ò ÒÏF > ®bÒ¢ Îê . $ Ö" ¢ :ûb b ¦ z ^ªzB ï~ Ê*Þ f B f ~ &Ë¦Ò 5 V^ê Ò¢ Û ²j¶~ V^¢ ÏÊº ®î~ Ê*Þ f BB &Ë~Ò¢ Îê . W

(9) ê: ÒÎ, JJ^Ê9b B Wê" 2«~ V ^ê ï&Ö"º Table 5f ?~ . ÒÎ ê"º ¢ f b B>î JJ^Ê9 ê"º ¶æº Ê *Þ fb B>î . t-test Ö" ïç V^êöBò v ò*~ F~' N& ¾æÒ(p < 0.05) Ë V^êf *Ú ' V^êöBº v ò*ö F~' N& ìî . ïç V^êöBº ^Î ê"& “6.2” “£* ± ” >&b ¾æÒ . *Ú' V^êº v B® Îv 4.9-5.2 ;ê “± æê æê p ” V^ >&~ BF jº ©b ¾æ Ò . ^¦Ïb “ ;ê”, “ ;ê”f “Ñf ;ê”ö & just-right-scalej Ï ¦Òö~ w ªº Fig. 3" ?~ . “ ;ê”~ ï&6>~ ª¢ ¢> ê"f Ê*Þ f~ N& *&~² ¾æÒ . JJ^Ê9 ê" ~ ãÖ “;~ ” ç~ w 77«b ';>& çb ² ¸f ©b ¾æ¾ >&~ ; jº ©b ¾æÒ . ÒÎ ê"~ ãÖº “£* £~ ”f “W ± ”º w '' 31, 19«b >& £*f ¦ ~¾ '; >&öB ² ½Ú¾æº pf ©b ï&B . >&ö & ï&º ~ ï&f >&~ Ö"& ¾æ Ò . ÒÎ f~ ãÖ “;~ ” çb w ãÖ& 81«b ¾æ¾ Ö ; ©b ¾æÒ . ßWf £ ãÖ z ;~² ¶æº ©öBê 'Ëj Aº ©b . " >&ö &.

(10) ®"²æ B 36 ² B 6 ^ (2004). 918. j jº~Ò¢ Îæ ¢> Wê"f~ jv ê jº~Ò¢ Îê . JJ^Ê9 ê"~ ãÖº “£* £~ ”f “W ± ”& '' 28" 19«b ¾æ¾ >& f " jv~ '; >&ö ¦ z "7 ©b ¾æÒ. . ¾ f >&" ¸f ç&&ê¢ ¾æêb ;ö V ~ Ò;ê jº~Ò¢ Îê . “Ñ f ;ê”º JJ^Ê9 ê"& *>'b '; >&b ¾æÒ ÒÎ ê"~ ãÖº “£* ;~ ”f “;~ ” º w 24, 18«b *>'b Ñf ;ê& £* ¸ f ©b ¾æÒ .. º. £. ÚÖ /, ÆÎ, ^Ê9 Æ¢Ò A, v. ®«j Ï~ ¢> 'ê"f Ê*Þ fj B~&b, ÒÎ ®« j Ï~ Wê", JJ^Ê9 ®«~ zÞ Ê*Þ f j B~& . þ~ Ö" 'ê" Böº ÆÎ" ^ Ê9 Æ¢Ò A ®« æ ®«" jv ' Öê 5 ïê ¢ &b¾, ÆÎ~ ãÖ ï ² Ô ; Ö ®Ú ¢ * Ëê & O» 5 êÒV & j º ©b . Wê" BÏ ®« ÒÎ~ ãÖ Öê& Ö ¸j BÎö '~æ p~b, ~ Ã& V^ê& ÎÚ^ ¢ j > ®º 6Ö & º B . V^ê Ò Ö" ®« êº ÆÎ, ^Ê9 Æ¢Ò A BB ê"~ V^ê& ¸² ¾æÒ . Ëê FêB ®«j Ï ê"~ ®îz & >¯F .; »¿B B VF *æ~ VF æê¢ Û~ B®~ Öëz 5 ç® zö V~¶ .. ^. ò. 1. Park ER, Kim KS. Volatile flavor components in various varieties of grapes. Korean J. Postharv. Sci. Technol. 7: 366-372 (2000) 2. The Annual Report of Food Industry. The AF News Press, Seoul, Korea. pp. 200-205 (2002) 3. Bisson LF, Waterhouse AL, Ebeler SE, Walker MA, Lapsley JL. The present and future of the international wine industry. Nature 418: 696-699 (2002) 4. Boulton RB, Singleton VL, Bisson LF, Kunkee RE. Principles and Practices of Winemaking. Aspen Publishers, Inc., Gaithersburg, MD, USA (1996). 5. Ebeler SE. Analytical chemistry: Unlocking the secrets of wine flavor. Food Rev. Int. 17: 45-64 (2001) 6. Etievant PX. Wine. pp. 483-546. In Maarse H. (ed.), Volatile Compounds of Food and Beverages. Dekker, New York, NY, USA (1991) 7. Park YH. Studies on the grape variety and the selection of yeast strain for wine-making. Korea. J. Korean Agr. Chem. Soc. 18: 219-227 (1975) 8. Byun SS. A comparative study on the manufacturing processes of red wine. Korean J. Nutr. 13: 139-144 (1980) 9. Yoo JY, Seog HM, Shin DH, Min BY. Enological characteristics of Korean grape and quality evaluation of their wine. Korean J. Appl. Microbiol. Bioeng. 12: 185-190 (1984) 10. Kim JS, Kim SH, Han JS. Effect of sugar and yeast addition on red wine fermentation using Campbell Early. Korean J. Food Sci. Technol. 31: 516-521 (1999) 11. Lee SY, Lee KH, Chang KS, Lee SK. The changes of aroma in wine treated with reverse osmosis system. Korean J. Food Sci. Technol. 32: 17-24 (2000) 12. Kim JS, Sim JY, Yook C. Development of red wine using domestic grape Campbell Early. Korean J. Food Sci. Technol. 33: 319326 (2001) 13. AOAC. Official methods of analysis of AOAC Intl., 13th ed. pp. 746. Association of Official Analytical Chemists, Washington, DC, USA (1990) 14. Che SK, Kang KS, Ma SJ, Bang KU, Oh MH. Standard Food Analysis. Ji-gu Publishing Co., Seoul, Korea (2000) 15. Ough CS, Amerine MA. Methods for Analysis of Musts and Wines (2nd ed), John Wiley and Sons, New York, NY, USA (1988) 16. Zoecklein BW, Fugelsang KC, Gump BH, Nury FS. Production Wine Analysis. Van Nostrand Reinhold, New York, NY, USA. pp. 129-168 (1990) 17. Lawless HT, Heymann H. Sensory Evaluation of Food: Principals and Practices. Chapman and Hall, San Francisco, CA, USA (1988) 18. 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) 19. Amerine MA, Singleton VL. Wine: An Introduction, (2nd ed.). University of California Press, Berkeley, CA, USA. pp. 117-133 (1996) 20. Lee SO, Park MY. Immobilaization of Leuconostoc oenos cells for wine deacidification. Korean J. Food Sci. Technol. 12: 299304 (1980) 21. Lee JE, Shin YS, Sim JK, Kim SS, Koh KH. Study on the color characteristics of Korean red wine (II). Korean J. Food Sci. Technol. 34: 164-169 (2002) (2004j 8ú 27¢ %>; 2004j 11ú 15¢ j).

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