시판 효모의 종류를 달리한 약주의 품질특성
Characteristics of Yakju fermented using different commercial yeasts
2
조회
0
다운로드
6
인용
0
참고문헌
키워드
초록
This study was conducted to investigate the characteristics of Yakju fermented using different 7 commercial yeasts; La parisienne (black), La parisienne (red), Fermivin, RC212, K1-V1116, D47, and EC1118. After completion of fermentation, the total acid content in Yakju ranged from 0.26 to 0.40%; the lowest and highest values corresponded to fermentation using La parisienne (red) and EC1118, respectively. The amino acidity of the different Yakju samples varied significantly in the range of 2.49 to 5.50. The Yakju fermented with K1-V1116, La parisienne (black), La parisienne (red) showed high amino acidity levels of 5.59, 5.55 and 5.34, respectively, but that fermented with Fermivin showed a low level of 2.49. EC1118 seemed to be most suitable for producing the dry type of alcoholic beverage because of the low reducing sugar content (0.19%) and soluble solid (7.2 °Brix). The main organic acids in Yakju were succinic acid, lactic acid, citric acid, malic acid and acetic acid. Further, the succinic acid content in Yakju fermented with La parisienne (black), La parisienne (red) was high (about 1,080 mg/L). The main volatile compounds were acetaldehyde, acetic acid and iso-amyl alcohol, and the acetaldehyde and acetic acid contents of the different Yakju samples varied substantially.
Abstract
This study was conducted to investigate the characteristics of Yakju fermented using different 7 commercial yeasts; La parisienne (black), La parisienne (red), Fermivin, RC212, K1-V1116, D47, and EC1118. After completion of fermentation, the total acid content in Yakju ranged from 0.26 to 0.40%; the lowest and highest values corresponded to fermentation using La parisienne (red) and EC1118, respectively. The amino acidity of the different Yakju samples varied significantly in the range of 2.49 to 5.50. The Yakju fermented with K1-V1116, La parisienne (black), La parisienne (red) showed high amino acidity levels of 5.59, 5.55 and 5.34, respectively, but that fermented with Fermivin showed a low level of 2.49. EC1118 seemed to be most suitable for producing the dry type of alcoholic beverage because of the low reducing sugar content (0.19%) and soluble solid (7.2 °Brix). The main organic acids in Yakju were succinic acid, lactic acid, citric acid, malic acid and acetic acid. Further, the succinic acid content in Yakju fermented with La parisienne (black), La parisienne (red) was high (about 1,080 mg/L). The main volatile compounds were acetaldehyde, acetic acid and iso-amyl alcohol, and the acetaldehyde and acetic acid contents of the different Yakju samples varied substantially.
참고문헌 (25)
- 김지영, "전통주에 대한 소비자의 이용 현황 및 요구도 분석", 한국식품조리과학회지, 30(1), pp.41~50 (2014), 한국식품조리과학회[DOI]
- 김혜련, "누룩에서 분리한 효모를 이용한 찹쌀발효주의 이화학적 특성 및 휘발성 향기성분", 한국식품과학회지, 41(3), pp.296~301 (2009), 한국식품과학회
- Kang TY, "Isolation and identification of yeast strains producing high concentration of ethanol with high viability", Korean J Appl Microbiol biotechnol, 28, pp.309~315 (2000)
- 이흥숙, "효모종류를 달리한 탁주 술덧의 품질특성", 한국식품과학회지, 42(1), pp.56~62 (2010), 한국식품과학회
- Shin KR, "Characterization of Yakju prepared with yeasts from fruits: 2. Quality characteristics of Yakju during fermentation", J Korean Soc Food Sci Nutr, 28, pp.801~804 (1999)
- 이효영, "시판 효모의 종류를 달리하여 제조한 ‘청향’ 와인의 품질 특성", 동아시아식생활학회지, 26(6), pp.543~549 (2016), 동아시아식생활학회
- 박현실, "시판 와인 효모에 대한 복숭아주의 발효 특성", 동아시아식생활학회지, 20(4), pp.531~535 (2010), 동아시아식생활학회
- 이윤지, "효모의 종류를 달리하여 제조한 Black Raspberry 발효주의 품질 특성", 한국식품영양과학회지, 42(5), pp.784~791 (2013), 한국식품영양과학회
- 이시형, "활성건조효모를 이용한 오미자 발효주의 이화학 및 관능 특성", 한국식품과학회지, 42(6), pp.739~742 (2010), 한국식품과학회
- "Analysis provisions of alcoholic beverages"[URL]
- 박진호, "묵은 쌀(古米)을 사용한 탁주의 발효 특성", 한국식품과학회지, 36(4), pp.609~615 (2004), 한국식품과학회
- 최한석, "유기산 첨가 발효가 쌀 증류식 소주의 양조특성에 미치는 영향", 한국식품과학회지, 47(5), pp.579~585 (2015), 한국식품과학회[DOI]
- 우승미, "누룩 종류에 따른 현미 탁주의 품질특성", 한국식품영양과학회지, 39(2), pp.301~307 (2010), 한국식품영양과학회
- 서정순, "곡물을 달리하여 제조한 머루(Vitis coignetiae) 약주의 품질특성에 관한 연구", 한국식품영양과학회지, 37(11), pp.1472~1478 (2008), 한국식품영양과학회
- Jeong ST, "Species identification and fermentation characteristics of commercial wine yeasts", J ASEV Jpn, 12, pp.10~20 (2001)
- Chae SG, "Food Chemistry", pp.50~ (2000), Hyoil books
- Study on applications of over-produced rice to manufacture traditional rice wine, "Kim TY", RDA, 215~226 (2004)
- Graham HF, "Wine microbiology and biotechnology", pp.400~401 (1993), Harwood Academic Publishers
- Joyeux A, "Evolution of acetic acid bacteria during fermentation and storage of wine", Appl Environ Microbiol, 48, pp.153~156 (1984)
- 공문희, "인삼 첨가 비율 및 첨가 시기에 따른 인삼 약주 품질 특성", 동아시아식생활학회지, 21(2), pp.207~214 (2011), 동아시아식생활학회
- 황성우, "동결농축 Muscat Bailey A 포도 과즙으로 제조한 무가당 적포도주의 품질 특성", Food Science and Preservation, 17(6), pp.807~813 (2010), 한국식품저장유통학회
- 전진아, "벼누룩으로 제조한 약주의 품질 특성", 동아시아식생활학회지, 27(2), pp.159~167 (2017), 동아시아식생활학회[DOI]
- Kim CJ, "Studies on the quantitative changes of organic acid and sugars during the fermentation of Takju", Korean J Appl Biol Chem, 4, pp.33~42 (1963)
- Kim TY, "Industrialization and quality improvement of traditional alcoholic beverages and Nuruk brewed", Ministry of Science and Technology, Seoul, Korea, 445~ (1998), Ministry of Science and Technology
- Jung JH, "Odor threshold and agreeability of aroma components of Yakju", Korean J Agric Chem, 30, pp.272~277 (1987)