산머루 와인의 최적 발효조건 및 품질특성

摘要: Wild grapes contain various organic acids, vitamins, and inorganic salts compared to other fruits. Their anthocyanin compounds are also known have excellent effects in preventing cancers heart diseases. supposed be a superior material for wine fermentation. This study was performed searching optimum conditions producing wild grape wines improve their quality taste. Four strains were isolated from Muscat Bailey A, ‘Kyoho’ grapevine, grapes. For production, an initial sugar concentration 24oBrix temperature 24oC. Sensory characteristics of the evaluated incense, sour taste, astringency, sweet Quality properties produced under optimized fermentation analyzed. Total sugar, polyphenol contents, acidity 50.00 ㎎/㎖, 25.30 0.95%, showing higher value than those commercial wines. Amino tannins, alcohol pH 1.80 1.88 mg/㎖, 12%, 3.59, respectively. The can used wine.