Establishment of Tannin Enhancement Conditions for Development of High Quality Wild Grape Wine

摘要: Wild grapes contain lots of organic acids, vitamins and inorganic salts compared to other fruits. Also, it has known have excellent effects on preventing cancer heart disease. are supposed be superior material for fermentation wine. Tannin contents wine, which is an important functional factor in flavor were enhanced develop quality Korean wild grape In this study, we investigated tannin extraction conditions analyzed properties tannin-enhanced The most suitable condition enhancing wine was from green tea using spirits at 4C. For producing high added concentration time extract 6.5 mg/mL before fermentation. 7.4±0.05 mg/mL. Quality fermented under optimized analyzed. pH, acidity alcohol 3.69±0.01, 0.95±0.01% 12.2±0.03%, respectively. Total sugar, tannin, polyphenol resveratrol 60.00±1.15 mg/mL, 79.50±0.55 7.40±0.05 5.00±0.11 respectively showing significantly higher value than that commercial Production expected with the establishment optimum tannin-enhancing process