논문 상세보기
pp.233-238
단감과 떫은감의 2단계 발효과정에 의해 제조된 감식초의 품질 평가를 위해 제조중 성분 변화를 검토하였다. 유리당은 단감의 경우 glucose 6.60, fructose 6.12 및 sucrose 1.74%이었으며, 떫은감의 경우에는 각각 5.63, 5.21, 0.62%로, glucose 함량이 가장 높았다. 발효기간이 경과함에 따라 유리당의 함량은 점차 감소하는 경향을 나타내었으며, 특히 glucose의 감소가 급격히 감소하였다. 감식초의 유기산
This study was determined changes of components of sweet and astringent persimmon vinegars by two stages fermentation. Free sugars of persimmon juices before alcohol fermentation were mainly composed of glucose, fructose and sucrose. The content of glucose, fructose and sucrose of sweet persimmon juice was 6.60, 6.12 and 1.74%, respectively, and those of astringent persimmon was 5.63, 5.21, 0.62%, respectively. The contents of free sugar decreased continuously during fermentation. Major organic acids of persimmon juices were acetic, galacturonic, malic, citric and ascorbic acid. Alcohols of persimmon juices was detected methanol, ethanol, iso-propylalcohol, n-propylalcohol and iso-butylalcohol at the initial fermentation. The contents of alcohols increased continuously up to 4days of fermentation but their contents except ethanol decreased slightly at 5th day of fermentation. Contents of free amino acid were higher in sweet persimmon than those in astringent persimmon. Volatile components increased during acetic acid fermentation.
