논문 상세보기
pp.369-377
In this study, we attempted to compare the quality characteristics of korean traditional wines with different amounts of corn and sorghum. These samples were analyzed for pH, total acidity, ethanol contents, total polyphenol, total flavonoid and tannin contents, ABTS and DPPH radical scavenging activities. The pH of fermented wines ranged from 3.83 to 4.64 and the total acidity of samples ranged from 0.30~0.63% on the 12th day of fermentation period. After 12 days of fermentation, the alcohol content of sorghum and corn fermented wines ranged between 11.6~15.5%. The a value(Redness) of fermented wines was the highest at 8.13 in B treatment and the a value decreased as the rate of corn addition increased. Total polyphenol and flavonoid contents had the highest values(162.64 and 18.44 mg/100 mL, respectively) in the E treatment which is the fermented wines of 25% Sorghum and 75% Corn. The ABTS and DPPH radical scavenging activity of the samples were 71.06~74.57% and 15.46~36.20% respectively. Antioxidant activity was higher in fermented wines with sorghum and corn than in control. As a result, this study provides useful scientific information that quality characteristics of fermented wines containing sorghum and corn and forms a basis in the food and wine industry.
서 론
재료 및 방법
1. 실험재료
2. 옥수수 혼합 수수 발효주의 제조
3. 품질 분석
4. 기능성 성분 및 항산화 활성 분석
5. 통계분석
결과 및 고찰
1. 수수 및 옥수수 첨가 비율을 달리한 발효주의 발효 기간별 일반 품질 특성
2. 수수 및 옥수수 첨가 비율을 달리한 발효주의 발효 기간별 색도
3. 수수 및 옥수수 첨가 비율별 발효주의 기능성 성분 및항산화 활성
요약 및 결론
감사의 글
References
