복숭아 품종에 따른 복숭아와인의 이화학적 및 향미 특성

• Published in: 동아시아식생활학회지 Vol. 33; no. 6; pp. 524 - 534
• Main Authors: 이주은(Ju-Eun Lee), 강지은(Ji-Eun Kang), 임보라(Bo-Ra Lim), 최지호(Ji-Ho Choi), 김찬우(Chan-Woo Kim), 한귀정(Gui-Jeong Han)
• Format: Journal Article
• Language: Korean
• Published: 동아시아식생활학회 01.12.2023
• Subjects: 생활과학; flavor; peach; fermentation; variety; wine
• ISSN: 1225-6781; 2288-8802
• DOI: 10.17495/easdl.2023.12.33.6.524

The selection of an appropriate brewing variety plays a crucial role in enhancing the quality of wine. In this study, several peach varieties (Cheonjungdo, Janghowon, and Sunfre) were used for wine-making to examine the physicochemical and flavor characteristics of wine. Sunfre wine exhibited a significantly lower total phenolic content (670.14 mg/L GAE) and higher L value (90.24), and total acid (0.80%) and volatile acid contents (244.53 mg/L) than Cheonjungdo and Janghowon wine, which are similar to commercial rose and white wine. The concentrations of citric and tartaric acids were higher in Sunfre wine, contributing to its refreshing taste. In addition, Sunfre wine showed a strong umami intensity, while Janghowon and Cheonjungdo wines exhibited a higher bitterness intensity, potentially because of their higher phenolic contents. This study revealed the overall quality characteristics of wine from peach varieties, showing that Sunfre is a suitable variety for peach wine production. KCI Citation Count: 0