국산 및 수입 적포도주의 품질특성
Characteristics of Domestic and Imported Red Wines
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초록
This study was conducted to evaluate quality of domestic wines, with a long-term goal of improving their quality. We compared the characteristics of 19 domestic and imported red wines. The titratable acidity of imported wines ranged from 0.5-0.6% and that of domestic wines ranged from 0.4-0.8%. The sugar content of domestic wines ranged from 4-10%, whereas all imported wines had a sugar content below 1.0%. Red color value and tannin contentswere generally high in imported wines and some domestic wines had similar tannin levels. For ratio of total sulfite contents below 10 mg/L, domestic wines were higher with 36.8% than imported wines with 5%.. Volatile acid contents were higher in domestic wines than in imported wines, which may be due to contamination of domestic wines by acetic acid bacteria.
Abstract
This study was conducted to evaluate quality of domestic wines, with a long-term goal of improving their quality. We compared the characteristics of 19 domestic and imported red wines. The titratable acidity of imported wines ranged from 0.5-0.6% and that of domestic wines ranged from 0.4-0.8%. The sugar content of domestic wines ranged from 4-10%, whereas all imported wines had a sugar content below 1.0%. Red color value and tannin contentswere generally high in imported wines and some domestic wines had similar tannin levels. For ratio of total sulfite contents below 10 mg/L, domestic wines were higher with 36.8% than imported wines with 5%.. Volatile acid contents were higher in domestic wines than in imported wines, which may be due to contamination of domestic wines by acetic acid bacteria.
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