침출온도가 매실리큐르의 품질 변화에 미치는 영향
Effect of Temperature on Changes of Maesil (Prunus mume) Liqueur During Leaching and Ripening
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참고문헌
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초록
We studied changes in a high-proof maesil liqueur during a 5 month leaching and ripening period at 10℃, 20℃, and 30℃. Titratable acidity increased after 2 months at all temperatures, but pH only changed after 2 months at 30℃. The absorbance at 420 nm increased significantly during a high temperature leaching and ripening period. The alcohol concentration was similar for maesil liqueurs held at 10℃ and 20℃ for 2 months. The levels of reducing sugars and polyphenols were also higher for liqueurs stored at higher temperatures. The major free sugars present after one month (in order of decreasing concentration) were fructose, glucose, sucrose, and maltose. The major organic acids were citric, lactic, malic, succinic and acetic acid. The total organic acid content of maesil liqueur decreased after 1 month at 10℃ but increased until 2 months at 20℃ and 30℃.
Abstract
We studied changes in a high-proof maesil liqueur during a 5 month leaching and ripening period at 10℃, 20℃, and 30℃. Titratable acidity increased after 2 months at all temperatures, but pH only changed after 2 months at 30℃. The absorbance at 420 nm increased significantly during a high temperature leaching and ripening period. The alcohol concentration was similar for maesil liqueurs held at 10℃ and 20℃ for 2 months. The levels of reducing sugars and polyphenols were also higher for liqueurs stored at higher temperatures. The major free sugars present after one month (in order of decreasing concentration) were fructose, glucose, sucrose, and maltose. The major organic acids were citric, lactic, malic, succinic and acetic acid. The total organic acid content of maesil liqueur decreased after 1 month at 10℃ but increased until 2 months at 20℃ and 30℃.
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