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논문 기본 정보

자료유형
학술저널
저자정보
신장호 (상명대학교) 이진실 (상명대학교)
저널정보
한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.25 No.4(Wn.105)
발행연도
2019.4
수록면
52 - 62 (11page)

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초록· 키워드

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In this study, the quality characteristics and antioxidative activities of domestic wines were evaluated to compare with imported wines. Ten local wines and seven imported dry red wines were analyzed. The quality characteristics, such as pH, titratable acidity, reducing sugar, sugar contents, and color values were measured. For assaying antioxidant activity, total polyphenol contents, total anthocyanin contents and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity were determined. The pHs of most local wines (3.64~4.15) were higher than imported wines (3.57~3.77). Both the reducing sugar and soluble solid contents of local wines (0.22~0.77%, 6.76~8.96°Brix) relatively smaller than imported wines(0.39~1.40%, 7.30~9.70°Brix). The hue values of domestic wines (except K5) were higher than imported wines whereas, the color intensity values of local wines distributed more widely than imported wines. The a values of local wines were relatively higher than imported wines. While the contents of anthocyanin of domestic wines (3.05~74.55 mg/L) were relatively higher than imported wines(8.76~39.92 mg/L), most of the total polyphenol contents of local wines (1.40~3.34 mg GAE/mL) were lower than imported wines (2.22~3.33 mg GAE/mL). In terms of DPPH radical scavenging activity, most of the domestic wines (19.94~87.46%) were lower than imported wines (56.03~86.58%). Based on the results of this study, adding sugar and using malolactic fermentation (MLF) method could be helpful to increase the quality of domestic wines.

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ABSTRACT
1. 서론
2. 재료 및 방법
3. 결과 및 고찰
4. 요약
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UCI(KEPA) : I410-ECN-0101-2019-594-000780927