The Korean Journal of Mycology (한국균학회지)

The Korean Society of Mycology (한국균학회)
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Effects of maceration of fresh pulp on apple wine making

Maceration이 과즙(果汁) 및 사과주 양조(釀造)에 미치는 영향

  • Chung, Ki-Taek (Department of Agricultural Chemistry, College of Agriculture, Kyoung-pook National University) ;
  • Song, Hyoung-Ik (Department of Agricultural Chemistry, College of Agriculture, Kyoung-pook National University)
  • 정기택 (경북대학교 농과대학 농화학과) ;
  • 송형익 (경북대학교 농과대학 농화학과)
  • Published : 1977.06.30
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Abstract

In brewing of apple wine, the effect of maceration of Ralls apple to apple juice quantity and apple wine taste were studied. The results are summerized as follow; 1. The yield of juice was increased by the maceration but maceration decreased acid contents in juice by the action of the enzymes in apple tissues. 2. The quality of apple wine produced from maceration of fresh pulp was found to be equeal or superior to those obtained from none-macereration treatment. 3. During fermentation period, no significant difference in mash components (alcohol, sugar content, acid, pH and color) existed among treatments.

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