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JKFN Journal of the Korean Society of Food Science and Nutrition



Online ISSN 2288-5978

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Journal of the Korean Society of Food Science and Nutrition 2015; 44(11): 1687-1692

Published online November 30, 2015

Copyright © The Korean Society of Food Science and Nutrition.

Physicochemical Characteristics Based on Fining and Filtering of Muscat Bailey A Grape Wine

Byung-Ho Bang1, Jean Kyung Paik1, Seung-Wook Lee2, Eun-Ja Jeong1, Moon-Soo Rhee3, and Dong-Heui Yi2

1Department of Food and Nutrition, Eulji University; 2Department of Biological Engineering, Konkuk University; 3Korea Research Institute of Bioscience and Biotechnology

Abstract

Since the domestic grape wine industry has been stagnant, the quality of Korean wine must be improved to compete with imported wines. For improving the quality of domestic wine up to ‘unfined’ or ‘unfiltered’ wine, this study investigated the possibility of producing ‘unfined’ or ‘unfiltered’ wine and their physicochemical characteristics. Muscat Bailey A as a domestic grape was selected to make wine. Prior to refining process after alcohol fermentation, the wine samples were divided into three specimens depending on the treatment of bentonite for clarification and filter (sample A treated with both bentonite and filter, sample B treated with bentonite only, and sample C treated without bentonite and filter). The physicochemical characteristics of each specimen after one week matureness were then investigated. Sample C showed highest values in total phenol and organic acid content among others. Samples B and C showed more stability in intensity, hue, and color. Although it is hard to compare domestic wine with imported wine, it may be possible to improve the quality of domestic wine and contribute to the development of the domestic wine industry when further studies are conducted on in-depth fermentation of wine and improvement of microbiological stability.

Keywords: wine, Muscat Bailey A, unfined wine, unfiltered wine

Article

Article

Journal of the Korean Society of Food Science and Nutrition 2015; 44(11): 1687-1692

Published online November 30, 2015

Copyright © The Korean Society of Food Science and Nutrition.

Muscat Bailey A 품종 포도주의 청징과 여과에 따른 이화학적 특성

Physicochemical Characteristics Based on Fining and Filtering of Muscat Bailey A Grape Wine

Byung-Ho Bang*1, Jean Kyung Paik*1, Seung-Wook Lee*2, Eun-Ja Jeong*1, Moon-Soo Rhee*3, and Dong-Heui Yi*2

*1Department of Food and Nutrition, Eulji University; *2Department of Biological Engineering, Konkuk University; *3Korea Research Institute of Bioscience and Biotechnology

Abstract

Since the domestic grape wine industry has been stagnant, the quality of Korean wine must be improved to compete with imported wines. For improving the quality of domestic wine up to ‘unfined’ or ‘unfiltered’ wine, this study investigated the possibility of producing ‘unfined’ or ‘unfiltered’ wine and their physicochemical characteristics. Muscat Bailey A as a domestic grape was selected to make wine. Prior to refining process after alcohol fermentation, the wine samples were divided into three specimens depending on the treatment of bentonite for clarification and filter (sample A treated with both bentonite and filter, sample B treated with bentonite only, and sample C treated without bentonite and filter). The physicochemical characteristics of each specimen after one week matureness were then investigated. Sample C showed highest values in total phenol and organic acid content among others. Samples B and C showed more stability in intensity, hue, and color. Although it is hard to compare domestic wine with imported wine, it may be possible to improve the quality of domestic wine and contribute to the development of the domestic wine industry when further studies are conducted on in-depth fermentation of wine and improvement of microbiological stability.

Keywords: wine, Muscat Bailey A, unfined wine, unfiltered wine