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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2011.12
- 수록면
- 891 - 897 (7page)
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초록· 키워드
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Oak barrel have been used for a long time for the aging of wine. Instead of oak barrel aging, however, roasted oak chips can be directly added in the wine before aging. In this study, Korean oak chips roasted for different time durations were used for the red wine aging, and the properties of wine aged through the addition of the roasted oak chips were characterized. No significant differences were observed in the alcohol, soluble-solid, reducing-sugar and total-acid contents based on the oak chips aging, but the total phenol content increased. The methanol, ethyl acetate, propanol, isobutanol and isoamyl alcohol contents also increased. Especially, the methanol and propanol contents increased as the roasting time was prolonged. Although the hue values were similar to one another, the intensity as well as the lightness, redness, and yellowness values were high in the wine aged with the roasted oak chips. In the sensory evaluation, the wine aged with oak chips roasted for 2 h showed the highest scores in theflavor, taste, and overall preference.
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참고문헌 (42)
참고문헌 신청
1. [학술지(정기간행물)] - Koh KH / 1999 / Healthy characteristics of wine / Korean J Food Ind Nut 4 : 20 ~ 25
2. [학술지(정기간행물)] - 이승주 / 2004 / 포도 품종을 달리한 한국산 포도주의 제조 및 기호도 분석 / 한국식품과학회지 36 (6) : 911 ~ 918
3. [학술지(정기간행물)] - 이주경 / 2006 / Campbell Early를 이용하여 만든 포도주의 산도 감소에 관한 연구 / 한국식품과학회지 38 (3) : 408 ~ 413
4. [학술지(정기간행물)] - Cerdán TG / 2002 / Volatile composition of aged wine in used barrels of French oak and of American oak / J Food Res Int 35 : 603 ~ 610
5. [학술지(정기간행물)] - Pérez-Prieto LJ / 2002 / Maturing wines in oak barrels. Effects of origin, volume, and age of the barrel on the wine volatile composition / J Agric Food Chem 50 : 3272 ~ 3276
2. [학술지(정기간행물)] - 이승주 / 2004 / 포도 품종을 달리한 한국산 포도주의 제조 및 기호도 분석 / 한국식품과학회지 36 (6) : 911 ~ 918
3. [학술지(정기간행물)] - 이주경 / 2006 / Campbell Early를 이용하여 만든 포도주의 산도 감소에 관한 연구 / 한국식품과학회지 38 (3) : 408 ~ 413
4. [학술지(정기간행물)] - Cerdán TG / 2002 / Volatile composition of aged wine in used barrels of French oak and of American oak / J Food Res Int 35 : 603 ~ 610
5. [학술지(정기간행물)] - Pérez-Prieto LJ / 2002 / Maturing wines in oak barrels. Effects of origin, volume, and age of the barrel on the wine volatile composition / J Agric Food Chem 50 : 3272 ~ 3276
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UCI(KEPA) : I410-ECN-0101-2018-059-003065212