Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Fermentation Characteristics of Ginpi Wine with Different Levels of Added Ginpi

진피첨가량을 달리한 진피주의 발효특성

  • Kim, Na-Young (Department of Hotel Culinary Art, Songho College) ;
  • Yu, A-Reum (Department of Food and Nutrition, Kyung Hee University) ;
  • Min, Jin-Young (Department of Food and Nutrition, Kyung Hee University) ;
  • Han, Myung-Joo (Department of Food and Nutrition, Kyung Hee University)
  • 김나영 (송호대학교 호텔외식조리학과) ;
  • 유아름 (경희대학교 식품영양학과) ;
  • 민진영 (경희대학교 식품영양학과) ;
  • 한명주 (경희대학교 식품영양학과)
  • Received : 2011.12.15
  • Accepted : 2011.02.17
  • Published : 2011.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

The objective of this study was to determine the quality and sensory characteristics of ginpi wine using different levels of ginpi at each fermentation step. In the first mash with or without ginpi, lactic acid bacteria and yeast counts were maximum between days 2 and 3 of fermentation. The reducing sugar content increased after 2 days of fermentation of the first mash. Brix content increased rapidly after 1 day of fermentation, but pH decreased rapidly. After 3 days of fermentation of the second mash, 0, 30, 60, or 90 g of ginpi were added, and the yeast counts were 8.89, 8.72, 8.81, and 8.88 \log CFU/mL, respectively but then continually decreased. After 3 days of ginpi wine fermentation of the second mash, the addition of 0, 30, 60, 90 g ginpi resulted in alcohol content of 11.40, 8.90, 9.40, and 8.95%, respectively, and after 3 days of fermentation, alcohol content increased slightly. The results of a sensory evaluation showed that overall acceptability of ginpi wine was not different with different levels of added ginpi. However, the flavor of the 90 g ginpi wine had the highest acceptability.

Keywords

References

  1. 국세청 기술연구소 2000. 주류분석기준 p 20
  2. 김재욱, 1989. 식품가공학, 문운당, 서울 p 5
  3. 김태영. 1997. 전통주의 특성 및 연구동향(2)- 전통누룩과 민속주의 양조특성. 생물산업. 10(3):17-26
  4. 과학기술처. 1995. 전통 혼성주의 품질 향상 및 산업화 기술 연구. p 23
  5. 박록담. 2002. 우리 술 빚는 법 오상, 서울. pp 30-67
  6. 이한창. 1999. 식품미생물학, 수학사, 서울. pp 269-271
  7. Jeong TS, Choi MS, Park YB, Bok SH. 2000. Cholesterol- Lowering or Antiatherogenic Effects of Citrus Bioflavonoids and Their Mechanisms. Food Industry and Nutrition 5(2): 21-26
  8. Kim IH. Park WS, Koo YH. 1996. Composition of fermentation characteristics of Korean traditional alcoholic beverage prepared by different brewing methods and their quality changes after aging, Korean J. Dietary Culture 11(4):497- 506
  9. Kim JH, Lee DH, Choi SY, Lee JS. 2002. Characterization of physiological functionalities in Korean traditional liquors. Korean J. Food. Sci. Technol. 34(1):118-122
  10. Kim TY, Kim SJ. 1980. Study on the a-amylase activity in Aspergillus oryzae, Korean Biochem. J. 13(2):89-98
  11. Lee SR. 1986. Korean fermented foods, Ewha Women's University press, Seoul, pp 222-294
  12. Miller GL. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal. Chem. 31:426-428
  13. Min YK, Jo JG. 1994. Fermentation characteristics of some medicinal herb rice wine, J. Korean Agric. Chem. Soc. 37(3):175-181
  14. Min YK, Lee MK 1997. The change of the quality of jujube wine during its manufacturing operations. Food Engineering Progress, 1:81-86
  15. Min YK, Lee MK, Jeong HS. 1997. Fermentation characteristics of jujube alcoholic beverage from different additional level of jujube fruit, Korean Agric. Chem. Soc. 40(4):433- 437
  16. Park CS, Lee TS. 2002. Quality characteristics of Takju prepared by wheat flour Nuruks. Korean J. Food Sci. Technol, 34(2):196-302
  17. So MH. 1992. Changes in the chemical components and nicroorganisms in Sogokju-mash during brewing. Korean J. Food & Nutri. 5(2): 69-76
  18. Yoon JY, Kim HY, Rhee YK, Han MJ. Quality charateristics and biological activities of traditionally fermented ginseng wine. Food Sci. Biotechnol. 16(2):198-204
  19. Yum JY, Eun JS 1998. Effect of Aurantii nobilis Pericarpium and Aurantii immaturi Pericarpium on immunocytes in mice, Kor. J. Pharmacogn. 29(3):173-178