Pectinase 처리가 복분자 과즙의 추출 수율에 미치는 영향과 알코올 발효 중 이화학적 변화에 대하여 조사하였다. Pectinex 100L 처리(500 ppm, 30분)에 의해 복분자 과즙의 추출 수율은 대조구보다 8.60%가 증가되었다. 설탕 첨가에 의해 에서 발효를 시작한 처리구(24B-group)와 에서 발효를 시작하고 발효 4일 후에 설탕 16%를 첨가한 처리구(8B-group)의 고형분 함량은 발효 10일 후에 각각 와 로 감소하였으

The effects of pectinase treatment and other processing conditions on juice yield from Rubus coreanus, and physicochemical changes during alcohol fermentation, were investigated. The yield from R. coreanus increased by 8.60% with Pectinex 100L treatment (500 ppm, 30 min) compared to a control group. The soluble solid content in the group fermented at by addition of sucrose (24B-group), and the group fermented at by addition of 16% sucrose after 4 days of fermentation (8B-group) decreased to and after 10 days of fermentation, respectively, and no significant differences were observed with Pectinex 100L treatment. Initial titratable acidity in the enzyme treatment was slightly higher () than for the control group (1.02%). The initial and values of R. coreanus juice decreased with enzyme treatment, and the value increased, but the color difference () between the control and enzyme treatment gradually decreased with fermentation time. The ethanol contents in the 24B-group and the 8B-group were and , respectively, after 10 days of fermentation. The methanol contents in the enzyme treatment and the control were and mg/mL, respectively, and within standard regulations (1 mg/mL).

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