품종별 포도주스의 가공 중 열처리 조건이 미치는 영향을 알아보고자 Campbell Early, Stuben 및 MBA품종의 포도를 이용하여 온도($60^{circ}C$, $70^{circ}C$, $80^{circ}C$, or $90^{circ}C$)와 시간(30분, 45분, 60분)을 달리하여 포도주스를 제조 후 품질을 분석하였다. 열처리는 포도주스의 품질을 향상시키고 생리활성 성분을 추출하기 위하여 반드시 필요한 공정이나 지나칠 경우에는 이화학적, 관능적 품질 및 기능적 품질을 저하시키는 것으로 나타났다. 종합적으로 판단해 볼 때 Campbell Early, Stuben 및 MBA의 품종에 적합한 열처리 조건은 각각 $80^{circ}C$, 30분, $70^{circ}C$, 60분 및 $70^{circ}C$, 30분으로 나타났다. 본 연구를 통하여 최적의 열처리 시간 및 온도를 제시함으로써 관능적으로 우수한 고품질 및 고기능성 포도주스의 제조가 가능할 것으로 생각된다.
We evaluated the physicochemical properties and sensory characteristics of, bioactive compounds in grape juice prepared from different grape varieties grown in Korea, such as Campbell Early, Steuben, and Muscat Bailey A (MBA), with respect to heating time (30, 45, or 60 min) and temperature ($60^{circ}C$, $70^{circ}C$, $80^{circ}C$, or $90^{circ}C$). We found that long heating time and high temperature, especially treatment at $90^{circ}C$ for 60 min, significantly affected the physicochemical properties and bioactive compound levels of grape juice. Among the grape juice varieties, Campbell Early juice had the highest level of bioactive compounds. Sensory evaluation scores showed that heating of musts at $80^{circ}C$ for 30 min was associated with the most preferred sensory attributes for Campbell Early grape juice, whereas the most preferred juices from Steuben and MBA grapes were from musts heated at $70^{circ}C$ for 60 min and at $70^{circ}C$ for 30 min, respectively. The bioactive compounds of juice from the three grape varieties were optimal using the above-mentioned processing times and temperatures.
