Effect of Thermal Pretreatment on the Quality Improvement of Korean Melon Honey Wine

This study evaluated the effects of thermal pretreatment (60°C, 70°C, and 80°C) on the quality characteristics and volatile aromatic compounds of Korean melon honey wine.Thermal pretreatment was expected to reduce off-flavors, such as green notes derived from aldehydes, and to alter the formation of esters and alcohols.In particular, thermal pretreatment at 80°C significantly reduced the concentrations of off-flavor-associated aldehydes, including benzaldehyde, 2-nonenal, and 2-phenylbut-2-enal, while increasing the concentrations of alcohols and esters.The wine pretreated at 80°C (W80) showed the highest total volatile aromatic compound concentrations, suggesting that the high-temperature treatment increased the generation of volatile aromatic compounds.The sensory evaluation results indicated a high score for overall preference for the wine treated at 60°C (W60).This preference was attributed to the enhanced perception of sweetness and a balanced flavor profile resulting from the effective masking of off-flavors without the potential of excessive aroma compounds.These findings suggest that thermal pretreatment at 60°C is an effective condition for improving the flavor balance and consumer acceptance of Korean melon honey wine.