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송이줄기 첨가에 따른 Muscat Bailey A 포도의 발효 중 발효액 및 포도주의 생리활성 물질 함량

Phenolic compounds of must and wine supplemented with Muscat Bailey A grape fruit stem

정성민|장은하|최인명|남종철|허윤영|고상욱|정세현
한국식품저장유통학회 (The Korean Society of Food Preservation)|2015.02|Food Science and Preservation|제22권 제1호|pp. 91-99

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참고문헌

키워드

stemresveratrolwinepolyphenolgrape
주제분류식품과학

초록

이전 연구에서 포도 품종별 및 부위별 생리활성 물질을 분석한 결과 MBA 품종의 송이줄기 부위에서 trans- resveratrol 함량이 다른 품종에 비해 수십배 높았다. 이를 바탕으로 포도주 제조 시 버려지는 비가식 부위인 송이줄기를 농도별로 첨가해 발효 중 발효액 및 포도주의 폴리페놀 함량을 조사하였다. 송이줄기 첨가량에 따른 발효액의 발효 중 적색도, 총안토시안 함량, 총폴리페놀 및 탄닌 함량은 발효후기로 갈수록 송이줄기 첨가에 따라 유의적으로 증가하였고, 포도주에서도 같은 경향을 보였다. 반면 포도주의 휘발산 함량은 송이줄기 첨가량이 증가할수록 감소하는 경향을 보였다. 발효액 및 포도주의 폴리페놀 성분을 분석한 결과 catechin(8.16∼23.08 mg/L)함량이 가장 높았으며 gallic acid(2.32∼3.28 mg/L), trans-resveratrol(1.38∼3.27 mg/L)및 ferulic acid(1.51∼1.59 mg/L) 순서로 함량이 높았다. MBA 포도주의 항산화활성을 DPPH IC50로 측정한 결과 송이줄기 함량에 비례해 활성이 증가하였으며, 송이줄기 5% 첨가한 포도주(12 mg/L)는 ascorbic acid의 DPPH IC50 (67 mg/L)보다 낮은 농도에서 높은 항산화활성을 나타내었다.

Abstract

This study investigated the phenolic compounds of must and wine supplemented with different concentrations (0% (no added stems), 1%, 2%, 3%, and 5%) of fruit stems during winemaking using Muscat Bailey A (MBA) grapes. The red color, and total anthocyanin, total polyphenol, and tannin contents of the must and wine significantly (p<0.05) increased with increasing added amounts of grape fruit stems, while the volatile acid content decreased with increasing added amounts of grape fruit stems. Catechin (8.16∼23.08 mg/L), gallic acid (2.32∼3.28 mg/L), trans-resveratrol (1.38∼3.27 mg/L), and ferulic acid (1.51∼1.59 mg/L) were detected in the must and wine via HPLC. The bioactive substance contents increased with increasing added amounts of grape fruit stems, except for ferulic acid. The DPPH IC50 activity was higher in the wine (12 mg/L) with 5% grape fruit stems than in ascorbic acid (67 mg/L). These results suggest that the fruit stems of MBA grapes can be used as functional materials for winemaking.

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포도 및 포도가공식품의 기능성 성분 분석권연옥, 김종수, 김현지, 박정화, 손명진, 송유나, 오조교, 하진옥, 홍해근한국식품저장유통학회 · Food Science and Preservation2020 · 제27권 제7호아로니아 첨가형태에 따른 Muscat Bailey A 와인의 품질 특성 및 항산화 활성박희동, 이새벽, 이우창, 전성현, 최규택, 최준수한국식품저장유통학회 · Food Science and Preservation2020 · 제27권 제1호발효전 포도 으깸이의 열처리 온도에 따른 와인 품질특성노정호, 이한찬, 장은하, 정석태, 정성민, 최종욱한국식품저장유통학회 · Food Science and Preservation2010 · 제17권 제5호MBA 포도 첨가에 따른 ALE 맥주의 발효 및 품질 특성이상혁, 이새벽, 이종현, 최규택, 최준수한국식품저장유통학회 · Food Science and Preservation2024 · 제31권 제4호LED irradiation이 Muscat bailey A 와인의 발효 및 페놀성 화합물의 변화에 미치는 영향김상욱, 한기동한국미생물·생명공학회 · 한국미생물·생명공학회지2015 · 제43권 제4호미국 및 칠레산 수입 레드 와인(Cabernet Sauvignon)의 항산화능이혜련, 정신교, 하형태, 황인욱한국식품저장유통학회 · Food Science and Preservation2013 · 제20권 제5호

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