표제지
국문요약
목차
I. 서론 13
II. 재료 및 방법 15
1. 재료 15
2. 실험방법 17
2.1. pH 측정 17
2.2. 산도 측정 17
2.3. 가용성 고형분 함량 측정 17
2.4. 색도 측정 17
2.5. 환원당 함량 측정 17
2.6. 총당 함량 측정 18
2.7. 총폴리페놀 함량 측정 18
2.8. 총플라보노이드 함량 측정 18
2.9. 이산화황 함량 측정 18
2.10. 항산화 활성(DPPH 라디칼 소거활성) 측정 19
2.11. 관능평가 19
3. 통계처리 20
III. 결과 및 고찰 21
1. pH 21
2. 산도 23
3. 가용성 고형분 함량 25
4. 색도 27
5. 환원당 함량 29
6. 총당 함량 31
7. 총폴리페놀 함량 33
8. 총플라보노이드 함량 35
9. 이산화황 함량 37
10. 항산화 활성 (DPPH 라디칼 소거활성) 39
11. 관능평가 41
12. 상관관계 분석 44
12.1. 신맛의 상관관계 분석 44
12.2. 단맛의 상관관계 분석 45
12.3. 풍미의 상관관계 분석 46
12.4. 전반적 기호도의 상관관계 분석 47
12.5. 항산화 활성(DPPH 라디컬 소거활성)의 상관관계 분석 48
IV. 요약 및 결론 49
참고문헌 51
부록 9
〈부록 1〉 소비자 기호도 평가지 55
〈부록 2〉 소비자 기호도 평가지 56
Abstract 62
Table 1. Various commercial red wines imported from USA 16
Table 2. pH of the various commercial red wines imported from USA 22
Table 3. Acidity (%) of the various commercial red wines imported from USA 24
Table 4. Total soluble solid contents (˚Brix) of the various commercial red wines imported from USA 26
Table 5. Color values of the various commercial red wines imported from USA 28
Table 6. Reducing sugar contents of the various commercial red wines imported from USA 30
Table 7. Total sugar contents of the various commercial red wines imported from USA 32
Table 8. Total polyphenol contents of the various commercial red wines imported from USA 34
Table 9. Total flavonoid contents of the various commercial red wines imported from USA 36
Table 10. Total sulfur dioxide contents of the various commercial red wines imported from USA 38
Table 11. DPPH radical scavenging activity of the various commercial red wines imported from USA 40
Table 12. Sensory evaluation of the various commercial red wines imported from USA 43
Table 13. Correlation analysis among pH, soluble solid contents, sourness and acidity of the various commercial red wines imported from USA 44
Table 14. Correlation analysis among reducing sugar, total sugar, sweetness and soluble solid contents of the various commercial red wines imported from USA 45
Table 15. Correlation analysis among aroma, flavor, overall acceptance and sulfur dioxide of the various commercial red wines imported from USA 46
Table 16. Correlation analysis among pH, acidity, soluble solid, total sugar, reducing sugar and overall acceptance of the various commercial red wines imported from USA 47
Table 17. Correlation analysis among total flavonoid, total polyphenol, DPPH and soluble solid of the various commercial red wines imported from USA 48
Figure 1. pH of the various commercial red wines imported from USA 22
Figure 2. Acidity (%) of the various commercial red wines imported from USA 24
Figure 3. Total soluble solid contents (˚Brix) of the various commercial red wines imported from USA 26
Figure 4. Reducing sugar contents of the various commercial red wines imported from USA 30
Figure 5. Total sugar contents of the various commercial red wines imported from USA 32
Figure 6. Total polyphenol contents of the various commercial red wines imported from USA 34
Figure 7. Total flavonoid contents of the various commercial red wines imported from USA 36
Figure 8. Total sulfur dioxide contents of the various commercial red wines imported from USA 38
Figure 9. DPPH radical scavenging activity of the various commercial red wines imported from USA 40