발효온도가 진양주의 품질에 미치는 영향

The Effect of Fermentation Temperature on the Quality of Jinyangju, a Korean Traditional Rice Wine

  • 김철암 (전남대학교 응용생물공학부 식품공학 및 농업과학기술연구소) ;
  • 정희종 (전남대학교 응용생물공학부 식품공학 및 농업과학기술연구소) ;
  • 은종방 (전남대학교 응용생물공학부 식품공학 및 농업과학기술연구소)
  • Jin, Tie Yan (Division of Applied Bioscience and Biotechnology and Institute of Agricultural Science and Technology, Chonnam National University) ;
  • Chung, Hee-Jong (Division of Applied Bioscience and Biotechnology and Institute of Agricultural Science and Technology, Chonnam National University) ;
  • Eun, Jong-Bang (Division of Applied Bioscience and Biotechnology and Institute of Agricultural Science and Technology, Chonnam National University)
  • 발행 : 2006.06.01

초록

서로 다른 발효온도로 14일간 발효한 후 진양주의 이화학적, 관능적 특성에 미치는 영향을 조사하였다. 10, 15, 20, $25^{\circ}C$에서 제조된 진양주의 최종 pH는 각각 3.70, 3.73, 3.40, 3.26이었고 최종 총산도는 각각 1.04, 1.01, 1.39, 1.72이었다. 총당의 함량은 발효온도를 10, 15, 20, $25^{\circ}C$로 하여 제조된 진양주는 각각 6.43, 6.22, 5.91, 5.53%로 나타내었고 에탄올 함량은 각각 14.20, 14.17, 14.83, 15.4%로 나타내었다. 색도는 발효온도를 달리하여 제조한 진양주 사이에 거의 변화가 없는 것으로 나타났다. 관능검사를 통한 종합적인 기호도는 $15^{\circ}C$에서 발효를 한 진양주가 5.60으로 가장 높게 나타났고 다음으로 $10^{\circ}C$에서 발효한 진양주가 5.10로, $20^{\circ}C$가 4.40으로, $25^{\circ}C$가 4.30으로 나타났다. 진양주를 제조할 때 발효온도를 $10^{\circ}C$$15^{\circ}C$ 사이로 하는 것이 진양주의 품질에 더 좋은 영향을 미칠 것으로 생각되며 앞으로 더욱 적합한 발효온도로 진양주를 제조하여 맛과 품질을 증진시킬 수 있는 방법에 대한 연구가 더 필요하리라 생각된다.

The physicochemical characteristics and sensory properties of Jinyangju, a Korean traditional rice wine brewed using unique glutinous rice, were investigated over the following range of fermentation temperatures: 10, 15, 20 and $25^{\circ}C$. The pH value, total acidity, total sugar content, alcohol content and color value of the Jinyangju were determined after the 2-week fermentation, followed by sensory evaluation of the final product. After fermentation for 2 weeks at temperatures of 10, 15, 20 and $25^{\circ}C$, the final pH values were 3.70, 3.73, 3.40 and 3.26, the final total acidities were 1.04, 1.01, 1.39 and 1.72%, the final total sugar contents were 6.43, 6.22, 5.91 and 5.53% and the final alcohol contents were 14.20, 14.17, 14.83 and 15.40%, respectively. The color value of the Jinyangju was not different among the samples. In conclusion, the Jinyangju fermented at $15^{\circ}C$ showed the highest values in such sensory properties as color, flavor and odor, and was judged in the sensory evaluation to be the overall favorite.

키워드

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