Vitis vinifera 적포도의 알콜발효중 화학성분의 변화 = Changes in Chemical Components during the Alcoholic Fermentation of vitis vinifera Red Grapes

국문 초록 (Abstract)

Vitis vinifera 적포도의 발효중 총당, 알콜, 총산, pH, 유기산, 유리아미노산 및 총질소 함량등을 HPLC 등의 기기를 이용하여 분석한 결과는 다음과 같다. 발효중 총산은 초기에 약간의 증가를 보이다가 발효가 활발하게 진행되어 알콜의 농도가 증가하여 발효 후 품종에 따라 Cabernet sauvignon 15.6%, Cabernet franc 18.5% 및 Malbec 28.3% 감소하였다. 발효중 pH는 5일까지 감소현상을 보이다가 발효 후반기에 증가하여 발효완료 후 초기의 pH보다 높게 나타났다. Malic acid와 tartaric acid는 알콜의 농도가 증가함에 따라 감소하였으며, lactic acid는 발효초기에 측정되지 않았으나 발효가 진행됨에 따라 생성되어 succinic acid와 함께 발효시간의 경과에 함량변화가 없었다. 또한 유리아미노산은 발효초기에 급격한 감소를 보여 발효진행 5일 후의 농도가 Cabernet sauvignon 57.5%, cabernet franc 59.0% 및 Malvec 48.8%까지 감소하였으나, proline, glycine 및 serine은 발효중 변화가 적었으며, 알콜발효가 끝나는 시점부터 증가하였다. 총질소의 함량은 발효초기에 급격히 감소하였고, 알콜생성이 완료되고 2∼3일 경과 후 증가하는 현상을 보였으며, 발효최성기에는 초기농도의 약 13.5∼17.6%만이 발효액중에 남아있었고, 발효가 끝난 후에는 초기농도의 31∼38%정도였다.

다국어 초록 (Multilingual Abstract)

In order to investigate the changes of some chemical components during the alcoholic fermentation of Vitis vinifera red grapes, total sugar, alcohol, total acid, pH, organic acid, free amino acids and total nitrogen contents were analyzed with HPLC etc., the results are as follows. Total acid during the fermentation which increased slightly at the early time of fermentation decreased in Cabernet sauvignon 15.6% Cabernet franc 18.5% and Malbec 28.3% according to increasing the concentration of alcohol when fermentation was actively progress. PH during the fermentation showed decreasing phenomenon was actively progress. pH during the fermentation showed decreasing phenomenon until 5 days but showed higher at finished time of fermentation than initial time. Malic acid and tar-taric acid were decreased in proportion to increase of alcohol concentration, and lactic acid was not detected at the early time of fermentaation but the progress time of fermentation did not change the content with succinic acid. Free amino acids were rapidly decreased at the early time of fermentation when the concentration was decrased in Cabernet sauv-ignon 33.3%, Cabernet franc 55.5% and Malbec 54.2% at that time after 5 days, but the change was little in proline, glycine and serine during fermentation, and increased slightly until the finished time of fermentation. The content of total nitrogen was decreased rap-idly at the early time of fermentation of alcohol, and the concentration of total nitrogen in the height of prosperity of fermentation was exst only about 13.5∼17,6% in the liquid of fermentation than that of initial concentration, and was about 31∼38% of initial concent-ration after finished fermentation.