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초록

In this study, we investigated the physicochemical quality variation according to the storage period and temperature of six commercial low-priced red wines, commonly sold at local supermarkets. Sample wines were analyzed for sugar content(Brix %), pH, and tannin in terms of sweetness, sourness, and astringent taste, the elements responsible for the taste of the wine. After the wines were opened, experiments were conducted according to the storage duration(1, 2, 5, 7 and 10 days) in refrigerators(4℃), wine sellers(12℃), and room temperature(25℃). The results showed that the sugar content decreased noticeably at higher temperatures compared to lower temperatures. The pH decreased steadily in a temperature-independent manner while we could not observe a significant change in the tannin content. This study showed that these three factors play important roles in balancing the wine taste changes after opening the bottle.