논문 상세보기
pp.57-66
The objective of this study was to investigate the quality characteristics of Campbell Early grape-added traditional Korean wines (yakju) prepared with different yeasts and pretreatments. The first pretreatment (A) was prepared by crushing the grapes, the second method (B) was prepared by heating the grapes at 60~70℃ for 30 minutes, and the third method (C) was prepared by freeze-concentrating grape juice. The pH of the fermented wines ranged from 3.77 to 4.10, and the total acidity of the samples ranged from 0.32 to 0.62%. The a value (redness) ranged from –0.40 to 17.89, which was higher in Campbell Early-added samples than in the controls (grapes not added). Total polyphenol content was the highest in samples prepared by crushing or heating Campbell Early grapes with ES22, and the total flavonoid contents were the highest in samples prepared by crushing Campbell Early grapes with ES22. The anthocyanin contents were also the highest in the samples fermented by heating Campbell Early grapes. ABTS and DPPH radical scavenging activities were also the highest (84.08 and 77.56%, respectively) in samples fermented by heating Campbell Early grapes.
재료 및 방법
1. 실험재료
2. 캠벨얼리 전처리에 따른 약주 제조 방법
3. 품질 분석
4. 기능성 성분 및 항산화 활성 분석
5. 통계분석
결과 및 고찰
1. 효모 및 전처리를 달리하여 제조한 캠벨얼리 첨가 약주의 일반 품질 특성
2. 효모 및 전처리별 캠벨얼리 첨가 약주의 기능성 성분
3. 효모 및 전처리별 캠벨얼리 첨가 약주의 항산화 활성
요약 및 결론
References
