원문정보
초록
영어
A sensory test on six wine samples including five imported-red and a domestic wines was conducted against 250 Korean consumers to figure out their sensory preference. The characteristics of aroma, color, sweet taste, sour taste, bitter taste, and overall acceptability were determined by 5-point just-about-right (JAR) scale. Subsequently, the wine samples were analyzed for ethanol, pH, brix, sugar, tannin, organic acids, aroma, and color. The chemical characteristics of six red wines were significantly different in ethanol, pH, brix, sugar content,
tannin, organic acids, and color. Among them, a wine gained the highest overall acceptability score and its chemical analysis results were 9.4 brix, 3.7% of sugar content, pH 3.5, 10% of ethanol, 0.14% of tannin, 5.74 mg/ml of total acid, and color L(12.04±0.01), a(33.90±0.19), and b(8.22±0.00), respectively. Consequently, these analysis results reveal that Korean consumers generally prefer sweet taste to dry, flat taste to bitter, and fruity aroma to others. The detailed analysis results will be presented.