본문 바로가기
KERD
논문KCI 등재

MBA 포도 첨가에 따른 ALE 맥주의 발효 및 품질 특성

ermentation and quality characteristics of ALE beer with the addition of Muscat Bailey A grape

이종현|최준수|이새벽|최규택|이상혁
한국식품저장유통학회 (The Korean Society of Food Preservation)|2024.08|Food Science and Preservation|제31권 제4호|pp. 633-644

0

조회

0

다운로드

0

인용

0

참고문헌

키워드

fermentationsensory qualityale beerMBA grapefruit beer
주제분류식품과학

초록

본 연구는 국내 수제맥주의 품질 고급화 및 다양한 제품 개발을 위하여 국내 포도 품종 중 당도가 높고 양조적성이 뛰어난 MBA 포도를 첨가한 ale 맥주를 개발하고자 하였다. 포도의 첨가 방법은 과육과 과피가 포함된 must, 과육과 과피를 제거한 juice를 각각 10%와 20%의 비율로 맥아즙에 첨가하였다. 이후 6일간 발효하며 각종 발효특성, 유리당, 유기산, 색도, 쓴맛, 항산화능 등을 분석하였으며, 15℃에서 14일간 탄산화를 진행시킨 후 관능검사를 진행하였다. 20% 포도를 첨가한 ale 맥주는 나머지 시험구와 비교하여 발효가 하루 늦게 시작되었지만, 발효 6일 차에 모든 포도 첨가 ale 맥주가 정상적으로 발효를 종료하였다. MBA 포도는 malic acid를 다량 함유하고 있기 때문에 첨가량이 증가할수록 ale 맥주의 pH는 낮아지고 총산도와 malic acid 함량은 증가하였지만, 실제 맥주의 신맛에 크게 관여하지는 않는 것으로 보여졌다. MBA 포도의 첨가량이 늘어날수록 맥주의 쓴맛을 나타내는 IBU가 감소하였으며, 관능검사에서도 쓴맛 점수가 감소하는 것으로 나타났다. 맥주의 외관을 평가할 수 있는 색도에서는 must를 첨가하였을 때, 포도 과피에서 용출된 anthocyanin에 의해 적색도가 증가하였으며, intensity와 EBC도 유의적으로 증가하였다. 포도 첨가 ale 맥주의 항산화능은 juice보다는 과피가 함유된 must를 첨가한 ale 맥주에서 좀 더 높은 총페놀성 화합물 함량과 DPPH 라디칼 소거능, FRAP 활성을 나타내었다. 관능검사 결과에서는 색, 향, 단맛, 바디감, 전반적인 기호도 면에서 20% juice를 첨가한 ale 맥주가 높은 평가를 받았다. 종합하자면, MBA must를 첨가한 맥주는 항산화능은 우수하지만, 실제 소비자 기호도를 고려하였을 때는 20% juice를 첨가한 ale 맥주가 관능적으로 우수한 품질을 나타낼 것으로 판단된다.

Abstract

This study investigated the fermentation characteristics and quality attributes of ale beer brewed with MBA grapes to enhance the diversity of Korean domestic ale beers. The grapes were added to the wort in two forms: must and juice, at ratios of 10% and 20%. The results showed that while ale beer with 20% grape addition began fermentation a day later, all samples completed fermentation well on the sixth day. Increasing MBA grape content lowered the pH and increased total acidity and malic acid content without significantly affecting the sour taste. Higher grape addition also decreased the beer’s IBU and bitterness scores in sensory evaluation. The addition of must addition enhanced redness due to anthocyanins, significantly increasing color intensity and EBC value of ale beer. Ale beer with the addition of must exhibited higher antioxidant capacities in total phenolic compound content, DPPH radical scavenging, and FRAP activities compared to that with the addition of juice. Sensory evaluation indicated that ale beer with 20% juice addition was preferred for its color, aroma, sweetness, body, and overall preference. The addition of MBA must improved antioxidant capacity, but ale beer with 20% juice had superior sensory qualities.

참고문헌 (49)

  1. Amerine MA, "Methods for Analysis of Musts and Wines", pp.176~180 (1980), Wiley & Sons
  2. Amr A, "Extraction of anthocyanins from black grape by-products and improving their stability using cobalt(II)complexation", Prev Nutr Food Sci, 27, pp.457~463 (2022)
  3. Official Method of Analysis, "AOAC", Association of Official Analytical Chemists, 210~219 (2000)
  4. Baigts-Allende DK, "A comparative study of polyphenolic and amino acid profiles of commercial fruit beers", J Food Compos Anal, 100, pp.103921~ (2021)
  5. Benzie IFF, "The ferric reducing ability of plasma(FRAP)as a measure of"antioxidant power" : The FRAP assay", Anal Biochem, 239, pp.70~76 (1996)
  6. Blois MS, "Antioxidant determinations by the use of a stable free radical", Nature, 181, pp.1199~1200 (1958)
  7. Caballero I, "Iso-α-acids, bitterness and loss of beer quality during storage", Trends Food Sci Technol, 26, pp.21~30 (2012)
  8. Choi JS, "Fermentation characteristics of yakju containing different amounts of steam-cooked Jerusalem artichoke(Helianthus tuberosus L. )", Korean J Food Preserv, 30, pp.155~169 (2023)
  9. Choi KT, "Quality characteristics and antioxidant activities of Muscat Bailey A wines mixed with different types of aronia", Korea J Food Preserv, 27, pp.74~84 (2020)
  10. Cioch-Skoneczny M, "Physicochemical characteristics of beer with grape must addition produced using non-Saccharomyces yeasts", Eur Food Res Technol, 249, pp.903~912 (2023)
  11. Cioch-Skoneczny M, "Characteristics of beer brewed with unconventional yeasts and addition of grape must, pulp and marc", Eur Food Res Technol, 249, pp.699~711 (2023)
  12. Hyeun SK, "Quality characteristics of brewed beer with rice adjunct", Food Eng Prog, 16, pp.139~144 (2012)
  13. Jeong C, "Brewing Science", pp.17~34 (2015), Kwangmoonkak
  14. Jung S, "Production and properties of ale beer with Nuruk, a Korean fermentation starter", Korean J Food Sci Technol, 49, pp.132~140 (2017)
  15. Kim KH, "Assessment of physicochemical characteristics among different types of pale ale beer", Korean J Food Sci Technol, 45, pp.142~147 (2013)
  16. Kim YS, "Quality characteristics of beer produced using Coix lacryma-jobi bran extract", J East Asian Soc Diet Life, 33, pp.1~9 (2023)
  17. Koh JS, "Alcoholic Beverage" (2005), Yuhan Publishing Co.
  18. Lee HY, "Evaluation of sour beer using kimchi lactic acid bacteria", Korean J Microbiol, 56, pp.368~379 (2020)
  19. Lee JK, "Study on the deacidification of wine made from Campbell Early", Korean J Food Sci Technol, 38, pp.408~413 (2006)
  20. Lee SB, "Quality characteristics and antioxidant activities of six types of Korean white wine", Foods, 12, pp.3246~ (2023)
  21. Lee SK, "Evaluation of quality characteristics of beer by addition of rice rate", Korean J Food Preserv, 24, pp.758~763 (2017)
  22. Leni G, "Italian grape Ale beers obtained with malvasia di Candia aromatica grape variety : Evolution of phenolic compounds during fermentation", Foods, 12, pp.1196~ (2023)
  23. MacWilliam IC, "pH in malting and brewing : A review", J Inst Brew, 81, pp.65~70 (1975)
  24. Martínez A, "Kinetic changes of polyphenols, anthocyanins and antioxidant capacity in forced aged hibiscus ale beer", J Inst Brew, 123, pp.58~65 (2017)
  25. Martínez A, "Physicochemical characterization of special persimmon fruit beers using bohemian pilsner malt as a base", J Inst Brew, 123, pp.319~327 (2017)
  26. Mastrangelo N, "Novelty of Italian Grape Ale (IGA) beer: Influence of the addition of Gamay macerated grape must or dehydrated Aleatico grape pomace on the aromatic profile", Heliyon, 9, pp.e20422~ (2023)
  27. Meier-Dörnberg T, "The importance of a comparative characterization of Saccharomyces cerevisiae and Saccharomyces pastorianus strains for brewing", Fermentation, 3, pp.41~ (2017)
  28. Meneses FJ, "A survey of industrial strains of Saccharomyces cerevisiae reveals numerous altered patterns of maltose and sucrose utilisation", J Inst Brew, 108, pp.310~321 (2002)
  29. Moktaduzzaman M, "Galactose utilization sheds new light on sugar metabolism in the sequenced strain Dekkera bruxellensis CBS 2499", FEMS Yeast Res, 15, pp.1~9 (2015)
  30. Nardini M, "Characterization of bioactive compounds and antioxidant activity of fruit beers", Food Chem, 305, pp.125437~ (2020)
  31. National Tax Service, "National Tax Statistics Chronological List 2022", National Tax Service, ~ (2023)
  32. Analysis Regulations of Alcoholic Beverages, "National Tax Service Liquors License Support Center", NTS, ~ (2014)
  33. Park J, "Quality characteristics of rice wort and rice beer by rice processing", Food Eng Prog, 23, pp.290~296 (2019)
  34. Pascoe HM, "Critical stages of the brewing process for changes in antioxidant activity and levels of phenolic compounds in ale", J Am Soc Brew Chem, 61, pp.203~209 (2003)
  35. Rigby FL, "Rapid methods for the determination of total hop bitter substances(iso-compounds)in beer", J Inst Brew, 61, pp.325~332 (1955)
  36. Roh HS, "Quality characteristics of low malt beer made with moisturized and heat treated purple corn", J Korean Soc Food Sci Nutr, 48, pp.887~895 (2019)
  37. Seaton JC, "The determination of beer colour- collaborative trial", J Inst Brew, 99, pp.21~23 (1993)
  38. Shi N, "Adjusting the pomace ratio during red wine fermentation : Effects of adding white grape pomace and juice runoff on wine flavoromics and sensory qualities", Food Chem X, 20, pp.100939~ (2023)
  39. Siebert KJ, "The effect of beer pH on colloidal stabilization with adsorbents", J Am Soc Brew Chem, 65, pp.52~58 (2007)
  40. Siesto G, "Application of microbial cross-over for the production of Italian grape ale(IGA), a fruit beer obtained by grape must addition", Food Biosci, 52, pp.102487~ (2023)
  41. Sung SA, "Physicochemical and sensory characteristics of commercial top-fermented beers", Korean J Food Sci Technol, 49, pp.35~43 (2017)
  42. Vanderhaegen B, "The chemistry of beer aging : A critical review", Food Chem, 95, pp.357~381 (2006)
  43. Veljovic M, "The fermentation kinetics and physicochemical properties of special beer with addition of prokupac grape variety", Chem Ind Chem Eng Q, 21, pp.391~397 (2015)
  44. Wee HJ, "Characteristics of freeze-concentrated apple cider fermented using mixed culture of non-Saccharomyces and Saccharomyces cerevisiae Fermivin", Korean J Food Preserv, 25, pp.730~741 (2018)
  45. Won SH, "Fermentation characteristics of unripe Citrus unshiu vinegar production using acetic acid bacteria isolated from traditional fermented vinegars", Prev Nutr Food Sci, 29, pp.220~227 (2024)
  46. Xia EQ, "Biological activities of polyphenols from grapes", Int J Mol Sci, 11, pp.622~646 (2010)
  47. Yang HN, "Brewing and properties of low-malt beer with a sweet potato paste", Korean J Food Nutr, 30, pp.491~500 (2017)
  48. Yom HC, "The effect of green tea extracts on the fermentation properties of polyphenol-enriched beers", Fam Environ Res, 46, pp.49~55 (2008)
  49. Zainasheff J, "Brewing Classic Styles : 80 Winning Recipes Anyone Can Brew", pp.115~118 (2007), Brewers Publications

관련 논문AI추천

아로니아 첨가형태에 따른 Muscat Bailey A 와인의 품질 특성 및 항산화 활성박희동, 이새벽, 이우창, 전성현, 최규택, 최준수한국식품저장유통학회 · Food Science and Preservation2020 · 제27권 제1호송이줄기 첨가에 따른 Muscat Bailey A 포도의 발효 중 발효액 및 포도주의 생리활성 물질 함량고상욱, 남종철, 장은하, 정성민, 정세현, 최인명, 허윤영한국식품저장유통학회 · Food Science and Preservation2015 · 제22권 제1호발효전 포도 으깸이의 열처리 온도에 따른 와인 품질특성노정호, 이한찬, 장은하, 정석태, 정성민, 최종욱한국식품저장유통학회 · Food Science and Preservation2010 · 제17권 제5호Carbonic Maceration 처리온도에 따른 캠벨얼리 발효액의 양조특성노정호, 박서준, 이한찬, 장은하, 정석태, 정성민, 최종욱한국식품저장유통학회 · Food Science and Preservation2010 · 제17권 제6호시판 에일형과 라거형 맥주의 품질 특성 비교강지은, 강희윤, 권예슬, 정석태, 최정실한국식품저장유통학회 · Food Science and Preservation2022 · 제29권 제2호쌀 첨가비율에 따른 맥주의 품질 특성 평가김현주, 박지영, 박혜영, 오세관, 이석기, 조동화, 최혜선한국식품저장유통학회 · Food Science and Preservation2017 · 제24권 제6호

이 간행물의 다른 논문 (14건)

Effect of soaking conditions on physicochemical properties and sensory quality of cooked glutinous rice with an electric rice cookerNoppakao Phandaeng, Suwalee Fong-In, Trakul Prommajak, Paideang Khwanchaipp. 507-517Analyzing quality characteristics of texturized vegetable protein using defatted soy flour with rice flour and rice starch서미숙, 박찬순, 정선영, 김용석, 이슬, 박보람, 박신영pp. 518-526Quality characteristics and bread-making properties of Korean whole wheat flour produced at different addition levels of wheat bran윤성란, 류정아, 박정민pp. 527-540Valorization of refined sardine oil in canned Sardina pilchardusHind Mkadempp. 541-553Effect of extracting solvents on physicochemical properties of vegetable seed oils and their suitability for industrial applicationsQeency Etim Essien, Michael Akomaye Akpe, Ofonime Okon Udo, Collins Irechukwu Nwobodopp. 554-564
원문 보기