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진피첨가량을 달리한 진피주의 발효특성 Fermentation Characteristics of Ginpi Wine with Different Levels of Added Ginpi

김나영, 유아름, 민진영, 한명주
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韓國食生活文化學會誌 (한국식생활문화학회지)
제26권 제2호 (2011.04)
pp.178-183
한국식생활문화학회 (The Korean Society Of Food Culture)
초록

The objective of this study was to determine the quality and sensory characteristics of ginpi wine using different levels of ginpi at each fermentation step. In the first mash with or without ginpi, lactic acid bacteria and yeast counts were maximum between days 2 and 3 of fermentation. The reducing sugar content increased after 2 days of fermentation of the first mash. Brix content increased rapidly after 1 day of fermentation, but pH decreased rapidly. After 3 days of fermentation of the second mash, 0, 30, 60, or 90 g of ginpi were added, and the yeast counts were 8.89, 8.72, 8.81, and 8.88 \log CFU/mL, respectively but then continually decreased. After 3 days of ginpi wine fermentation of the second mash, the addition of 0, 30, 60, 90 g ginpi resulted in alcohol content of 11.40, 8.90, 9.40, and 8.95%, respectively, and after 3 days of fermentation, alcohol content increased slightly. The results of a sensory evaluation showed that overall acceptability of ginpi wine was not different with different levels of added ginpi. However, the flavor of the 90 g ginpi wine had the highest acceptability.

저자
  • 김나영 | Kim, Na-Young
  • 유아름 | Yu, A-Reum
  • 민진영 | Min, Jin-Young
  • 한명주 | Han, Myung-Joo