Applied Biological Chemistry
- Volume 40 Issue 5
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- Pages.433-437
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- 1997
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
Fermentation Characteristics of Jujube Alcoholic Beverage from Different Additional Level of Jujube Fruit
대추 첨가량을 달리한 대추술의 발효 특성
- Lee, Man-Kyoo (Department of Food Science & Technology, Chungbuk National University) ;
- Jeong, Heon-Sang (Crop Quality and Utilization, National Crop Experiment Station RDA) ;
- Min, Young-Kyoo (Department of Food Science & Technology, Chungbuk National University)
- Published : 1997.10.31
Abstract
The jujube alcoholic beverage, one of Korean traditional wine was manufactured by varying the additional levels of jujube fruits from 1.89 to 7.57% on the basis of raw material and the quality of wine was anaylzed by physical, chemical and sensory evaluation. Fermentation temperature of wines Increased to the highest value of
대추 첨가량을 달리하여 대추술을 제조하고 경시적인 발효 특성을 분석하였다. 품온은 모든 처리구가 담금 2일에