Applied Biological Chemistry
- 제40권5호
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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)
대추 첨가량을 달리한 대추술의 발효 특성
Fermentation Characteristics of Jujube Alcoholic Beverage from Different Additional Level of Jujube Fruit
- 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)
- 발행 : 1997.10.31
초록
대추 첨가량을 달리하여 대추술을 제조하고 경시적인 발효 특성을 분석하였다. 품온은 모든 처리구가 담금 2일에
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