논문 상세보기
pp.552-556
매실리큐르 제조시 사용되는 알코올 농도에 따른 숙성 중 매실 리큐르의 품질 변화를 비교 검토하였다. 산도의 경우, 알코올 농도 30%, 45% 처리구는 숙성 2개월까지는 농도에 관계없이 상승하는 경향을 보였으나, 그 이후 뚜렷한 변화는 관찰되지 않았으며, pH와 색상은 알코올 농도가 증가할수록 유의적으로 높은 경향을 나타내었다. 환원당 함량은 담금액의 알코올 농도가 증가할수록 증가하였다. 숙성 중 polyphenol 함량은 알코올 농도가 높아짐에
The effects of alcohol concentration (30% 45% and 60%) on quality changes of maesil (Prunus mume) liqueur during leaching and ripening for 5 months were examined. Total acidity, pH and color of the liqueur generally increased with an increase alcohol concentration for 2 months. Thereafter the significant change did not occur. The contents of reducing sugar and polyphenol in the liqueur increased with an increase alcohol concentration and ripening periods. The major components of free sugar in maesil liqueur were fructose, glucose, sucrose and maltose. The content of fructose and glucose were higher than those of sucrose and maltose regardless alcohol concentration. Sucrose and maltose did not detect in the liqueur after leaching and ripening for 2 months. The major components of organic acid in maesil liqueur were citric, lactic, malic, and acetic acids. The optimal alcohol concentration was 45% and the duration of leaching and ripening was about 2 months for production of high-proof maesil liqueur.
