Quality Characteristics of Korean Domestic Commercial White Wines

Abstract

This study was carried out to evaluate the quality characteristics of Korean domestic commercial white wines. Four sample wines were analyzed in terms of their pH, total acidity, volatile acidity, alcohol content, soluble solid, free SO 2 , total SO 2 , color, free sugar content, organic acid, volatile compounds, total polyphenol content, DPPH radical scavenging activity and sensory characteristics. The pH of wines ranged from 3.06 to 3.76 and their total acidity from 0.43 to 0.83% (v/v). The alcohol content of samples ranged from 9.4 to 12.8% (v/v) and their soluble solid contents from 9.9 to 12.3 °Brix. The free SO 2 and total SO 2 contents of the W1 wine were lower than those of the other wines, while the color intensity, a (redness) and b (yellowness) of W1 wine were higher than the values of the other wines. The malic acid contents of the four wines indicated that complete malolactic fermentation (MLF) occurred in W1, incomplete MLF in W3, and was absent in W2 and W4. Aroma analysis resulted in identification of 10 alcohols, 11 esters, 2 ketones and 6 miscellaneous compounds. 2,3-Epoxybutane and 1-(ethenyloxy)-pentane levels in were significantly higher W1 than the other wines, while several types of ester predominated in W2, W3 and W4. W1 had the lowest sensory score among the four wines. Therefore, the quality characteristics of domestic white wines are considered to be acceptable.

Acetaldehyde contents and quality characteristics of commercial alcoholic beverages

“…Since diluted soju is manufactured by diluting spirit with water and then adding food additives such as sweeteners, its pH level is higher than those of other alcoholic beverages due to non-production of organic acids. The pH levels were reported as 3.89-4.58 in yakju (Lee et al, 2007), 3.30-3.90 in plum wine (Miljić et al, 2017;Satora and Tuszynski, 2010), 3.10-3.50 in red wine (Yoo et al, 2010), and 3.06-3.76 in white wine (Yoon et al, 2016), which are similar to the results of the present study.…”

“…The TA of yakju was reported as 0.40-0.56% (Huh et al, 2012), and the TA of yakju prepared with medicinal herbs increased as addition of medicinal herbs increased (Jin et al, 2008). The TA levels of wines mostly range from 0.5 to 1.0% (Vine, 1997) and are affected by grape variety, harvest time, and brewing method (Yoon et al, 2016). TA adjusted to 0.65% in red wine and to 0.75% in white wine provides freshness and a stable color and can suppress growth of spoilage bacteria (Anderson and Anderson, 1989;Kim et al, 2012).…”