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pp.991-998
배술 제조 과정 중 pH, 산도, 에탄올 및 당도의 변화와 기호도를 조사하고 배 원료와 발효 배술의 유리아미노산, 유기산 및 페놀성 성분 등을 분석하였다. 배술의 관능을 개선하기 위하여 생강 첨가량을 달리하여 배술을 제조하였을 때 생강 첨가량에 따른 pH와 산도는 차이가 없었다. 에탄올 함량은 무 첨가구에 비하여 생강 0.1% 첨가구가 13%로 높게 나타났으며 맛, 색 및, 향의 관능검사는 생강 0.2% 첨가구에서 가장 높았다. 배술을 55, 6
We used pears to manufacture wine, and analyzed changes in pH, acidity and ethanol and sugar content during fermentation. Pear wine with added ginger (to improve quality) did not differ from ginger-free wine in pH or acidity level. The ethanol content of pear wine was the highest (13.0%, v/v) inpear wine with 0.1% (w/v) added ginger compared to pear wine with no ginger, and sensory tests examining taste and color yielded the highest scores for pear wine with 0.2% (w/v) ginger. To assess storage stability, pear wine was treated for 30 minutes at , , , or . Unheated pear wine showed rapid changes in pH and acidity level after 30 days of storage, whereas pear wine treated for 30 minutes at did not show such changes. Total organic acid levels in pear wine increased by 0.71% and 0.89% (v/v), respectively. The free sugar level in pear wine decreased from 12.05% to 3.13% (w/v). Turning to phenolic compounds, caffeic acid, catechin, and epicatechin contents in pears were 1.64, 1.40, and 0.23 mg/100mL, respectively, with diverse compositions. Caffeic acid levels in pear wine decreased sharply to 0.12 mg/100 mL upon fermentation, whereas free catechin inpear wine increased to 1.16 mg/100 mL compared with 0.28 mg/100 mL in pears. Free arbutin increased from 8.34 mg/100 mL in pears to 10.39 mg/100 mL in pear wine. The free amino acid content of pear wine was 118.5 g/100 mL, but the levels of serine, alanine, glutamic acid, and aspartic acid decreased sharply upon fermentation, with corresponding increases in tyrosine, GABA, lysine, and arginine.
