Changes of Volatile Substances in Jindo Hong-Ju on Storage

진도(珍島) 홍주(紅酒)의 보존중(保存中) 휘발성분(揮發成分)의 변화(變化)

  • Published : 1993.09.30

Abstract

This research was carried out to investigate the changes of volatile substances which influence on liquor flavor while keeping the Hong-Ju on storage. The contents of total acid and ethanol were reduced on long storage. The volatile components in the Hong-Ju were shown in the order of acetaldehyde, fusel oil, acetate, furfural and methanol after a year, while other substances were increased except furfural, and methanol was not detected. After two years, the content of acetaldehyde was $21.4{\sim}58.4\;mg%$ which is the similar level of that of one year. However, fusel oil, whose main components are n-propanol, 2-methyl-1-propanol and 2-methyl-1-butanol was reduced to $0.71{\sim}1.03\;mg/ml$ which is about $4{\sim}6$ times than that of initial content, while furfural was reduced to $0.01{\sim}0.02\;mg/ml$.

Keywords