한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제37권5호
  • /
  • Pages.227-235
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  • 2024
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
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유색미로 제조한 발효주의 품질 특성

Quality Characteristics on Traditional Wines Made from Pigmented Rice

  • 강태수 (충북도립대학교 조리제빵과)
  • Tae Su Kang (Dept. of Culinary and Baking, Chungbuk Provincial University)
  • 투고 : 2024.07.31
  • 심사 : 2024.09.23
  • 발행 : 2024.10.31
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초록

This study compared quality characteristics of traditional wine made with white rice of Samkwang and pigmented rice of heugjinmi, joeunheugmi, and heugjinju cultivars. After 10 days fermentation period, the pH was in the range of 4.52~4.71. It was higher in pigmented rice than in white rice. Total acidity was 0.50~0.74%. It was also higher in pigmented rice than in white rice. Regarding sugar content, white rice samgkwang had the highest sugar content at 17.40 °Brix and pigmented rice had sugar contents in the range of 13.17~14.93 °Brix. Regarding reducing sugar, white rice samgkwang had the highest content while heugjinmi pigmented rice had the lowest content. Alcohol concentrations of traditional wine were in the range of 15.0~15.6%. White rice samgkwang and pigmented rice heugjinju cultivars had the highest alcohol concentrations. Traditional wine made from white rice and samgkwang had the highest lightness value at 53.40. For wine made from pigmented rice cultivars, lightness values ranged from 31.91 to 38.33. Pigment wine made from Heugjinmi had the highest redness value at 8.08 and the highest yellowness value at 6.39. Major aroma components produced in large amounts of fermented liquor were ethyl acetate, isobutyl alcohol, 2,6-dimethyl-4-heptanone, and isoamyl alcohol.

키워드

과제정보

본 연구는 충북도립대학교 전임교원 연구년제 운영규정에 따라 수행되었으며 일정기간 동안 학술연구 활동을 허가해 주셔서 이에 감사드립니다.

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