Wine Quality Properties with Reference to the Temperature of Grape-Must Prior to Fermentation

摘要: We investigated the effect of grape-must temperature (, , and ) on wine quality. used Muscat Bailey A (MBA) grapes; these are often in making Korea. The numbers viable bacteria, yeasts molds decreased with an increase temperature. Polyphenol oxidase activities were reduced at high temperatures. Redness; and, total anthocyanin, polyphenol, tannin contents MBA grape higher after heating than use lower Antioxidant activity was also enhanced exposure to temperatures, which may be attributable presence increased levels polyphenolic compounds grape-must. Thus, heat treatment prepare before fermentation greatly affects