This study aimed to evaluate quality characteristics and functionality of liqueurs made from different plum varieties (chu-hui and Blood Plum) with various maceration treatments. Liqueurs were prepared by adjusting plum extraction content and alcohol concentration from 10% to 50%. After 12 weeks of maceration, the pH ranged from 4.08 to 4.77. Both total acidity and soluble solidsincreased with higher alcohol content. Redness(a*), a key factor affecting consumer preference, was higher in blood plum liqueurs (17.15~52.69) than in Chu-hui liqueurs (－0.31~4.69). Antioxidant activity measured by DPPH and ABTS radical scavenging ability peaked at 8 weeks of maceration, showing variations among treatments. When the extraction ratio of plums was below 30%, the color appeared light. Liqueurs treated with 30% Blood Plum for 8 weeks showed the highest commercial potential. This study provides scientific information necessary for establishing a manufacturing process for plum-based liqueurs.

Abstract
서 론
재료 및 방법
    1. 실험재료 및 시약
    2. 추희 리큐르 제조공정
    3. 피자두 리큐르 제조공정
    4. 일반 품질 특성 분석
    5. 기능성 분석
    6. 통계분석
결과 및 고찰
    1. 자두 리큐르의 일반 품질 특성
    2. 자두 리큐르의 색도 및 색상 지표
    3. 자두 리큐르의 기능성 성분
요약 및 결론
References

• 이윤정(충북농업기술원 와인연구소 농업연구사) | YunJeong Lee (Researcher, Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services, Yeongdong 29151, Korea)
• 신혜림(충북농업기술원 농업연구사) | Hyerim Shin (Researcher, Chungcheongbukdo Agricultural Research and Extension Services, Cheongju 28130, Korea)
• 박의광(충북농업기술원 와인연구소 농업연구사) | Eui Kwang Park (Researcher, Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services, Yeongdong 29151, Korea)
• 윤향식(충북농업기술원 와인연구소 농업연구관) | Hyang-Sik Yoon (Senior Researcher, Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services, Yeongdong 29151, Korea) Corresponding author