식물성 청징제를 활용한 사과와인 품질 특성

@article{ART002886565},
author={ 김지응 and 이수경 and 이근종 },
title={식물성 청징제를 활용한 사과와인 품질 특성},
journal={한국외식산업학회지},
issn={1738-8244},
year={2022},
volume={18},
number={3},
pages={297-315},
doi={10.22509/kfsa.2022.18.3.022},
url={http://dx.doi.org/10.22509/kfsa.2022.18.3.022}

TY - JOUR
AU - 김지응
AU - 이수경
AU - 이근종
TI - 식물성 청징제를 활용한 사과와인 품질 특성
T2 - 한국외식산업학회지
PY - 2022
VL - 18
IS - 3
PB - 한국외식산업학회
SP - 297-315
SN - 1738-8244
AB - This study investigated the effects of vegetable fining and the physicochemical characteristics of wine for each of the three apple varieties. Proteolytic enzymes bromelain, papain, and bentonite were added to examine the effects of single fining and mixed fining. As a result, when the ΔE value for the control group was obtained, it was found that the overall fining effect was greater when the vegetable fining papain, bromelain and bentonite were added together (p<0.001). Due to the effect of the vegetable fining, the brightness of bromelain decreased and the fining effect was large, but the redness a value showed a tendency to increase, which was shown to affect the color of the wine. Papain is considered to be a fining stabilized at a and b values although the L value is lowered. As a result of adding papain to Tsugaru apple wine in an actual winery, it showed a fining effect of about 8.74% and a significant fining effect compared to the control group (p<0.001). As a result of the study of the physicochemical properties of wine by apple variety, there were significant differences in pH, color, sugar content, free sugar and alcohol (p<0.005). However, there was no significant difference between organic acid, acidity and lactic acid bacteria. In microbiological examination, the number of general bacteria was significantly higher in Fuji wine during fermentation. In the case of Fuji wine after fermentation was completed, it was found that the group treated with bentonite significantly lowered the number of general bacteria after filtration (p<0.001). Since the wine samples in this study were brewed and collected directly at the winery of Shinbangju, an agricultural corporation, the data of the experimental results are thought to be immediately applicable in the industrial field.
KW - Apple wine, Vegetable Finings, Bentonite, Papain, Bromelain
DO - 10.22509/kfsa.2022.18.3.022
UR - http://dx.doi.org/10.22509/kfsa.2022.18.3.022
ER -

김지응 , 이수경 and 이근종 (2022). 식물성 청징제를 활용한 사과와인 품질 특성. 한국외식산업학회지, 18( 3), 297- 315.

김지응 , 이수경 and 이근종 . 2022, “식물성 청징제를 활용한 사과와인 품질 특성”, 한국외식산업학회지, vol. 18, no. 3, pp. 297-315. Available from: doi:10.22509/kfsa.2022.18.3.022

김지응 이수경 et al. 이근종 “식물성 청징제를 활용한 사과와인 품질 특성” 한국외식산업학회지 18.3 pp. 297-315 (2022): 297.

김지응 , 이수경 , 이근종 . 식물성 청징제를 활용한 사과와인 품질 특성 한국외식산업학회지 [Internet]. 2022; 18( 3), : 297-315. Available from: doi:10.22509/kfsa.2022.18.3.022

김지응 , 이수경 and 이근종 . “식물성 청징제를 활용한 사과와인 품질 특성” 한국외식산업학회지 18, no.3 (2022): 297-315. doi: 10.22509/kfsa.2022.18.3.022

홈 권호 목록 논문 목록 논문 상세

식물성 청징제를 활용한 사과와인 품질 특성

한국외식산업학회지

약어 : -

2022, vol.18, no.3, pp.297 - 315

DOI : 10.22509/kfsa.2022.18.3.022

발행기관 : 한국외식산업학회

연구분야 : 관광학

김지응¹ , 이수경² , 이근종³

¹전주대학교

²전주대학교

³숭의여자대학교

인용한 논문 수 : - 서지 간략 보기

초록

This study investigated the effects of vegetable fining and the physicochemical characteristics of wine for each of the three apple varieties. Proteolytic enzymes bromelain, papain, and bentonite were added to examine the effects of single fining and mixed fining. As a result, when the ΔE value for the control group was obtained, it was found that the overall fining effect was greater when the vegetable fining papain, bromelain and bentonite were added together (p<0.001). Due to the effect of the vegetable fining, the brightness of bromelain decreased and the fining effect was large, but the redness a value showed a tendency to increase, which was shown to affect the color of the wine. Papain is considered to be a fining stabilized at a and b values although the L value is lowered. As a result of adding papain to Tsugaru apple wine in an actual winery, it showed a fining effect of about 8.74% and a significant fining effect compared to the control group (p<0.001). As a result of the study of the physicochemical properties of wine by apple variety, there were significant differences in pH, color, sugar content, free sugar and alcohol (p<0.005). However, there was no significant difference between organic acid, acidity and lactic acid bacteria. In microbiological examination, the number of general bacteria was significantly higher in Fuji wine during fermentation. In the case of Fuji wine after fermentation was completed, it was found that the group treated with bentonite significantly lowered the number of general bacteria after filtration (p<0.001). Since the wine samples in this study were brewed and collected directly at the winery of Shinbangju, an agricultural corporation, the data of the experimental results are thought to be immediately applicable in the industrial field.

키워드

Apple wine, Vegetable Finings, Bentonite, Papain, Bromelain

참고문헌(25)

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