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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.27 No.12(Wn.137)
- 발행연도
- 2021.12
- 수록면
- 105 - 114 (10page)
이용수
초록· 키워드
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This study analyzed the tasting results focusing on the decanting of old wine, and tested the change in aroma and bouquet during the decanting period of wine. The Chateau Haut Brion 1977 that is an old wine from the Bordeaux Grave region in France, blended with Cabenet Sauvignon, Merlot, and Cabenet Franc grapes was used. The decanting time is 3.6 days, and the final tasting date was May 24, 2021 at 3 pm. Yak-gwa was selected as a marriage. Aroma was identified in five stages of aroma change: aged wood, soy sauce, cigar, flowers and fruits, coffee and chocolate. The scent for each stage is the scent of rough old wood (Level 1), the scent of deep soy sauce (Level 2), the scent of a refreshing cigar (Level 3), the scent of rich flowers and fruits (Level 4), and the sweet scent of coffee and chocolate (Step 4). Step 5 appeared in order. The wine tasting results were analyzed in 7 steps. ‘See’ was brownish brown, giving a deep and deep color feeling. ‘Swirling’ was properly performed for 3.6 days during the decanting process. ‘Sniff’ was interpreted to mean a full-fledged bouquet because the old wine was in sufficient contact with the air. From the first sip, ‘Sip’ has a sweet taste as a basis, and has rich tannins, sugar content, body, acidity, balance, and complexity. ‘Savor’ was dry and full-bodied, with a lively acidity and long aftertaste. Specific Expression is strong, but the softness of the body, vivid tannins and acidity, subtlety and flavor were revealed.
목차
ABSTRACT
1. 서론
2. 이론적 배경
3. 연구방법
4. 분석결과
5. 결론
REFERENCES
참고문헌 (32)
참고문헌 신청
Afonso, C., Silva, G. M., Gonçalves, H. M., & Duarte, M. (2018). The role of motivations and involvement in wine tourists' intention to return: SEM and fsQCA findings. Journal of Business Research, 89, 313-321.
Ahn, H. S., Kang, J. W., & Ko, J. Y. (2020). The effect of the experiential elements of wine stores on customer satisfaction and repurchase intention: Focusing on the difference between retail store and large discount mart. Journal of the Hotel and Tourism Research, 29(4), 83-99.
Anaya, W. (2021). Old wine in new cases. Illinois Bar Journal, 109(1), 34-39.
Bruwer, J., & Rueger-Muck, E. (2019). Wine tourism and hedonic experience: A motivation-based experiential view. Tourism and Hospitality Research, 19(4), 488-502.
Byrd, E. T., Canziani, B., Hsieh, Y. C. J., Debbage, K., & Sonmez, S. (2016). Wine tourism: Motivating visitors through core and supplementary services. Tourism Management, 52, 19-29.
Ahn, H. S., Kang, J. W., & Ko, J. Y. (2020). The effect of the experiential elements of wine stores on customer satisfaction and repurchase intention: Focusing on the difference between retail store and large discount mart. Journal of the Hotel and Tourism Research, 29(4), 83-99.
Anaya, W. (2021). Old wine in new cases. Illinois Bar Journal, 109(1), 34-39.
Bruwer, J., & Rueger-Muck, E. (2019). Wine tourism and hedonic experience: A motivation-based experiential view. Tourism and Hospitality Research, 19(4), 488-502.
Byrd, E. T., Canziani, B., Hsieh, Y. C. J., Debbage, K., & Sonmez, S. (2016). Wine tourism: Motivating visitors through core and supplementary services. Tourism Management, 52, 19-29.
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