자두(Prunus salicina)를 이용한 주류의 제조 및 품질특성

In this study, alcohol fermentation condition for production of plum wine was investigated and further, sensory evaluation and nutraceutical properties of the plum wine and liquors were also determined. Ethanol was produced maximally when 5% Saccharomyces cerevisiae was added in red plum juices and fermented at $25^{\circ}C$ for 5 days. Among the red plum wine and various kinds of plum liquors, red plum wine showed the best acceptability and its ACE inhibitory activity, fibrinolytic activity and antioxidant activity were also excellent.

홍자두 쥬스($20^{\circ}\;brix$)에 Saccharomyces cerevisiae를 5%접종하여 $25^{\circ}C$에서 5일간 발효시켰을 때 에탄올이 가장 많이 생성(약11%)되었고 홍자두 발효주와 증류액, 후모사와 홍자두 각각의 침출주 가운데 홍자두 발효주의 기호도가 제일 높았고 ACE 저해활성, 혈전용해활성 및 항산화활성 등이 가장 우수하였다.