고알코올 발효주 활용 및 오크칩으로 숙성한 가속 숙성 브랜디의 품질 특성
Development of brandy production technology using high-alcohol wine and quality characteristics of brandy aged with oak chips through accelerated aging
1
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
본 연구는 30 °Brix 고알코올 발효주를 활용한 1차 증류와 다양한 오크칩(light, medium, dark)을 통한 가속 숙성 방식이 브랜디의 이화학적 및 관능적 특성에 미치는 영향을 평가하였다. 연구 결과, 30 °Brix 알코올 발효주를 1차 증류하였을 시 43.27%의 높은 알코올 농도를 달성함으로써, 일반적으로 20 °Brix 알코올 발효주를 2차 증류하는 방법이 아니라도 충분히 높은 알코올 농도의 브랜디 생산이 가능함을 확인하였다. 또한 30 °Brix 알코올 발효주를 1차 증류하는 방법은 메탄올 및 아세트알데히드 수치 규제 기준을 충족하여, 이가 안전하고 효율적인 증류 과정임을 확인하였다. 숙성 과정에서 증류 방식에 따라 pH와 휘발산의 변화가 관찰되었으며, medium과 dark 오크칩 숙성은 전반적으로 L*값을 낮추고 a*, b*값을 증가시켜 브랜디의 깊은 색도를 나타냈다. 특히 오크칩 숙성 시 전자혀 분석에서 감칠맛은 증가하고 쓴맛은 감소하여 브랜디의 균형 잡힌 풍미를 형성하였다. 관능 평가에서도 medium과 dark 오크칩으로 숙성한 시료는 바닐라향과 구운향, 오크향 및 기호도에서 높은 연관을 보였다. PCA 분석 결과, 30 °Brix 발효주 및 오크칩을 활용한 브랜디 제조 방식이 이화학적 특성에서 수입 브랜디와 동일한 분면에 위치하여, 본 연구의 제조 방식이 산업적으로 유망한 대안이 될 수 있음을 시사한다.
Abstract
This study evaluated the effects of single distillation using a 30 °Brix high-alcohol wine and accelerated aging with oak chips on the quality characteristics of brandy. By distilling 30 °Brix fermented wine, we obtained a distillate with an alcohol concentration of approximately 43.27%, confirming the feasibility of producing high-proof brandy without secondary distillation. Additionally, during oak chip aging, lightness (L*) decreased by about 30%, while redness (a*) and yellowness (b*) values increased by approximately 20% and 70%, respectively, enhancing the brandy’s depth of color. According to electronic tongue analysis, oak chip aging contributed to an increase in umami, resulting in a more balanced flavor profile. Preference tests indicated that accelerated aging with medium and dark oak chips for 2 and 4 weeks enhanced vanilla, oak, and roasted flavors, increasing overall preference. PCA analysis showed that the sample aged with medium oak chips after a single distillation of the 30 °Brix wine was in the same quadrant as commercial imported brandy along the DF1 axis, suggesting the industrial applicability of using high-alcohol fermented wine and oak chip-based accelerated aging for brandy production.
참고문헌 (19)
- Balcerek M, "The effect of distillation conditions and alcohol content in ‘heart’ fractions on the concentration of aroma volatiles and undesirable compounds in plum brandies", JIB, 123, pp.452~463 (2017)
- Caridi A, "Effect of pomegranate supplementation on the wine yeast response to acidic and osmotic stresses", Eur Food Res Technol, 248, pp.2003~2007 (2022)
- Chira K, "Relation between volatile composition, ellagitannin content and sensory perception of oak wood chips representing different toasting processes", Eur Food Res Technol, 236, pp.735~746 (2013)
- Claus MJ, "Fruit brandy production by batch column distillation with reflux", J Food Process Eng, 28, pp.53~67 (2005)
- Coldea TE, "Volatile and phenolic profiles of traditional Romanian apple brandy after rapid ageing with different wood chips", Food Chem, 320, pp.126643~ (2020)
- Duan B, "Characterization of volatile compounds and sensory properties of spine grape(Vitis davidii Foex)brandies aged with different toasted wood chips", Food Chem : X, 23, pp.101777~ (2024)
- Hirst MB, "Review of aroma formation through metabolic pathways of Saccharomyces cerevisiae in beverage fermentations", Am J Enol Vitic, 67, pp.361~370 (2016)
- Jiang H, "Application of electronic tongue for fresh foods quality evaluation : A review", Food Rev Int, 34, pp.746~769 (2018)
- Lingua MS, "From grape to wine : Changes in phenolic composition and its influence on antioxidant activity", Food Chem, 208, pp.228~238 (2016)
- Madrera RR, "Comparative study of two aging systems for cider brandy making. Changes in chemical composition", LWT-Food Sci Technol, 54, pp.513~520 (2013)
- "Food codex"[URL]
- "Liquor analysis manual"[URL]
- Nie X, "Effects of oak chips on quality and flavor of persimmon brandy : A comprehensive analysis of volatile and non-volatile compounds", LWT, 183, pp.114915~ (2023)
- Rodrigues F, "Biodiversity and Ecophysiology of Yeasts", pp.101~121 (2006), Springer
- Rougier M, "An experimental study of a wine batch distillation in a copper pot still heated by gas", Energies, 14, pp.3352~ (2021)
- Schwarz M, "Development of an accelerated aging method for Brandy", LWT-Food Sci Technol, 59, pp.108~114 (2014)
- Shin KS, "Acetaldehyde contents and quality characteristics of commercial alcoholic beverages", Food Sci Biotechnol, 28, pp.1027~1036 (2019)
- Tsakiris A, "Grape brandy production, composition and sensory evaluation", J Sci Food Agric, 94, pp.404~414 (2014)
- Yan T, "Chemical characterization and sensory properties of apple brandies aged with different toasted oak chips and ultra-high-pressure treatments", Food Chem, 442, pp.138390~ (2024)