DOI QR코드

DOI QR Code

Quality Characteristics of Yakju Fermented with Wild Grape and 4 Kinds of Cereals

곡물을 달리하여 제조한 머루(Vitis coignetiae) 약주의 품질특성에 관한 연구

  • Seo, Jung-Soon (Dept. of Food Technology and Food Service Industry, Yeungnam University) ;
  • Lee, Jae-Sung (Dept. of Food Technology and Food Service Industry, Yeungnam University) ;
  • Byun, Gwang-In (Dept. of Food Technology and Food Service Industry, Yeungnam University) ;
  • Kwak, Eun-Jung (Dept. of Food Technology and Food Service Industry, Yeungnam University)
  • Published : 2008.11.28

Abstract

Four kinds of wild grape Yakju were fermented with wild grape and cereal such as rice, glutinous rice, barley or millet, and their quality characteristics were investigated. Reducing sugar, total sugar, and activities of $\alpha$- and $\beta$-amylase decreased until 2nd day, increased on 3rd day, and gradually decreased after 5 days of fermentation. Reducing sugar content was in the order of glutinous rice> barley> rice> millet group, and this was consistent with the result of $\beta$-amylase activity. Total sugar content was in the order of glutinous rice> rice> barley> millet group, and it was consistent with starch content of each cereal. Alcohol content decreased after 2 days, then glutinous rice group gradually increased from 3 days whereas other groups showed no difference from 5 days of fermentation. pH decreased until 2 days of fermentation, slightly increased and then showed almost no change after 5 days of fermentation. Total acid increased until 2 days, then decreased on 3rd day of fermentation, and gradually increased in the order of barley> millet> rice> glutinous rice group. L value was the highest in the initial day of fermentation, however it decreased with fermentation time. While a value was also the highest in the initial day of fermentation, it gradually decreased after slightly increasing in 3 days of fermentation. In contrast, b value was the lowest in the initial day of fermentation. It greatly increased until 3 days, then decreased on 5th day of fermentation and gradually increased again. Groups of rice and glutinous rice had more brown color than those of barley and millet. In the sensory evaluation, wild grape Yakju using rice was the most preferred in taste, flavor, and overall preference.

References

  1. Lee DH, Yu HE, Lee JS. 2004. Quality characteristics and physiological functionality of wild grape wine. J Natural Sci 15: 69-78
  2. Korea National Statistical Office. Korean Statistical Information Service. http://www.kosis.kr (accessed June, 2008)
  3. Chonbuk University. 2005. Development of tree shape, fruiting management and processing technology of coating rice in Gailiangmeru (Vitis spp.). 2005 Report of Ministry of Agriculture and Forestry. p 3
  4. Cheon KB. 1999. Screening of antioxidant from Vitis coignenetae, Vitis vinifera L. and composition of its antioxidant activity. MS Thesis. Konkuk Univ., Seoul, Korea. p 2
  5. Kim HW, Chu SM, Lee DJ. 2006. Determination of resveratrol content in grapes and wines. Korean J Crop Sci 51: 259-263
  6. Youn JH, Sang HY, Jeon SH, Park HS. 2003. Comparison of resveratrol contents between 'Gailiang-meru' (Vitis spp) and 'Cambell Early' grape. 2003. Kor J Hort Sci Technol 21 (Suppl II): 73
  7. Kim SK. 1996. Deacidification of new wild grape wine. Korean J Food & Nutr 9: 265-270
  8. Jeong HJ, Park SB, Kim S, Kim HK. 2007. Total polyphenol content and antioxidative activity of wild grape (Vitis coignetiae) extracts depending on ethanol concentrations. J Korean Soc Food Sci Nutr 36: 1491-1496 https://doi.org/10.3746/jkfn.2007.36.12.1491
  9. Choi SY, Cho HS, Kim HJ, Ryu CH, Lee JO, Sung NJ. 2006. Physicochemical analysis and antioxidative effects of wild grape (Vitis coignetiae) juice and its wine. Korean J Food & Nutr 19: 311-317
  10. Kim SY, Kim SK. 1997. Wine making from new wild grape. Korean J Food & Nutr 10: 254-262
  11. 김계원. 2008. 국순당과 전통주 계승. 한국식품조리과학회 한국식생활문화학회. 2008 춘계연합학술대회. p 53
  12. Kim YS, Han YS. 2006. The use of Korean traditional liquors and plan for encouraging it. Korean J Food Culture 21: 31-41
  13. 윤서석 역. 1998. 수운잡방. 신광출판사, 서울. p 125
  14. 채수규. 1998. 식품분석학. 지구문화사, 서울. p 403
  15. Kim JY, Yi YH. 2008. pH, acidity, color, reducing sugar, total sugar, alcohol, and organoleptic characteristics of puffed rice powder added wheat flour Takju during fermentation. Food Eng Prog 12: 71-77
  16. AOAC. 1990. Official Methods of Analysis. 13th ed. Association of Official Analytical Chemists, Washington, DC, USA. p 746
  17. 국세청, 2000. 국세청기술연구소주류분석규정. p 39-40
  18. Oh HI, Shon SH, Kim JM. 2000. Changes in microflora and enzyme activities of Kochujang prepared with Aspergillus oryzae, Bacillus licheniformis, and Saccharomyces rouxii during fermentation. Korean J Food Sci Technol 32: 410-416
  19. Miller GL. 1959. Use of regent for determination of reducing sugar. Anal Chem 31: 426-428 https://doi.org/10.1021/ac60147a030
  20. Bae SD, Bae SM, Kim JS. 2004. Fermentation characteristics of rice-grape wine fermented with rice and grape. Korean J Food Sci Technol 36: 616-623
  21. Lee WY, Rhee CH, Woo CJ. 2004. Changes of quality characteristics in brewing of Chungju (Sambaekju) supplemented with dried persimmon and Cordyceps sinensis. Korean J Food Preserv 11: 240-245
  22. Kim JS, Kwak EJ, Lee YS. 2006. Effect on the quality characteristics of Korean traditional wines with the addition of rosemary (Rosmarinus officinalis L). Korean J Food Cookery Sci 22: 914-922
  23. Kim IH, Kim SH, Kwon JH. 2008. Fermentation characteristics of Yakju added with Acanthopanacis cortex extract. J Korean Soc Food Sci Nutr 37: 521-527 https://doi.org/10.3746/jkfn.2008.37.4.521
  24. RDA. 2006. Food Composition Table. 7th revision. Rural Resources Development Institute. RDA, Suwon, Korea
  25. Jin TY, Wang MH, Yin Y, Eun JB. 2008. Effect of Citrus junos peel on the quality and antioxidant activity of traditional rice wine, Jinyangju. J Korean Soc Food Sci Nutr 37: 76-82 https://doi.org/10.3746/jkfn.2008.37.1.76
  26. Lee EN, Lee DH, Kim SB, Lee SW, Kim NM, Lee JS. 2007. Effects of medicinal plants on the quality and physiological functionalities of traditional ginseng wine. J Ginseng Res 31: 102-108 https://doi.org/10.5142/JGR.2007.31.2.102
  27. Lee IS, Yang EJ, Jeong YJ, Seo JH. 1999. Fermentation process and physiochemical characteristics of Yakju (Korean cleared rice wine) with addition of ginseng powder. Korean J Postharvest Sci Technol 6: 464-468
  28. Park CS, Lee TS. 2002. Quality characteristics of Takju prepared by wheat flour Nuruks. Koean J Food Sci Technol 34: 296-302
  29. 이삼빈, 고경희, 양지영, 오성훈. 2002. 발효식품학. 효일, 서울. p 211
  30. Lee JE, Hong HD, Choi HD, Shin YS, Won YD, Kim SS, Koh KH. 2003. A study on the sensory characteristics of Korean red wine part (III). Korean J Food Sci Technol 35: 841-848

Cited by

  1. Development of White Bread Using Fermented Wild Grape Sourdough vol.43, pp.12, 2014, https://doi.org/10.3746/jkfn.2014.43.12.1896
  2. Analysis of Antioxidative and Antimutagenic Activities of Ethanol Extracts from Pericarp and Seeds of Wild Grape (Vitis coignetiea) vol.26, pp.2, 2016, https://doi.org/10.17495/easdl.2016.4.26.2.192
  3. Screening of Yeast for Brewing of Korean Traditional Pear Yakju and Optimal Fermentation Condition vol.38, pp.2, 2010, https://doi.org/10.4489/KJM.2010.38.2.184
  4. Characteristics of Yakju fermented using different commercial yeasts vol.25, pp.6, 2018, https://doi.org/10.11002/kjfp.2018.25.6.715