* 본 문서는 배포용으로 복사 및 편집이 불가합니다.
서지정보
ㆍ발행기관 : 한국식품영양학회
ㆍ수록지정보 : 한국식품영양학회지 / 30권 / 5호
ㆍ저자명 : 박정미, 박혜진, 정창원, 최원일, 김시동, 윤향식
ㆍ저자명 : 박정미, 박혜진, 정창원, 최원일, 김시동, 윤향식
영어 초록
To investigate the quality characteristics of domestic rosé wines marketed in Korea, 11 kinds of wines were purchased at the Korea Wine Festival in 2016. The color, physiological activity, aroma component and sensory evaluations were conducted. The hue value of rosé wines ranged from 0.592 to 1.990, with the Ro7 of Delaware having the highest value. The brightness of rosé wines ranged from 42.96 to 94.99, the redness from 3.20 to 59.37, and the yellowness from 8.43 to 24.83. Of the 11 rosé wines evaluated, 1 was a dry wine and 10 were sweet wines. The average sugar content of the sweet wines was 73.89 mg/mL. Among the organic acid contents, malic acid ranged from 0.214 to 2.903 mg/mL, and lactic acid content ranged from 0 to 3.423 mg/mL. Malolactic fermentation differed, depending on the source. The total polyphenol content of rosé wines ranged from 50.55 to 99.55 mg%, the anthocyanin content was 2.12 to 213.30 mg/L, and the DPPH radical scavenging activity of rosé wines was between 73.75 to 90.41%. A total of 41 volatile components were detected, including 7 alcohols, 22 esters, 4 terpenes, 3 acids and 5 other compounds. Of these, 9 compounds had odor activity value(OAV) greater than 1; these were identified as 1-propanol (alcohol, pungent), 3-methyl-1-butanol (harsh, nail polish), ethyl butanoate (strawberry, lactic), isopentyl acetate (fresh, banana), ethyl hexanoate (green apple, fruity), ethyl octanoate (pineapple, pear, floral), ethyl decanoate (fruity, fatty, pleasant), linalool (flower, lavender) and limonene (lemone, orange). As a result of the sensory evaluation, the Ro5 wine made from Campbell Early grape, and having a good color, flavor and taste, was the most preferred.참고 자료
없음"한국식품영양학회지"의 다른 논문
- Effect of Maillard Reaction Products on Inhibition of B..7페이지
- 저장 기간에 따른 콜라비 김치의 품질 특성8페이지
- 중국 산동성내 한식당 이용 중국인의 서비스품질속성에 대한 인식이 고객 만족도, 재방문 의도 및 추천..17페이지
- 캡사이신 함유 나노에멀션으로 반죽한 생면의 품질특성과 저장안정성13페이지
- 천마의 젖산발효에 따른 이취성분 및 Parishin 유도체의 변화10페이지
- 서울 일부 여자 중학생의 체중조절 여부에 따른 신체만족도 및 자아존중감12페이지
- 제6기 국민건강영양조사 자료를 이용한 한국 노인의 골관절염 유병 여부와 관련 위험 요인(2013~2..12페이지
- 기능성 배추 김치의 발효 특성과 암세포 증식저해능8페이지
- 병아리콩을 첨가한 두유의 품질 특성 및 항산화 활성10페이지
- 테프(Eragrostis tef) 분말을 첨가하여 제조한 글루텐프리 면의 품질 특성과 검의 상관관계10페이지