Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Fermentation and Sensory Characteristics of Korean Traditional Honey Wine from the Saccaromyces sake, Saccharomyces bayanus and Nuruk

Saccaromyces sake, Saccharomyces bayanus와 누룩으로 제조된 전통벌꿀주의 발효 및 관능특성

  • Kim Seon-Jae (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Jung Soon-Teck (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Park Yoon-Mi (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Cho Kwang-Ho (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Ma Seung-Jin (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University)
  • 김선재 (목포대학교 식품공학과 및 식품산업기술연구센터(RRC)) ;
  • 정순택 (목포대학교 식품공학과 및 식품산업기술연구센터(RRC)) ;
  • 박윤미 (목포대학교 식품공학과 및 식품산업기술연구센터(RRC)) ;
  • 조광호 (목포대학교 식품공학과 및 식품산업기술연구센터(RRC)) ;
  • 마승진 (목포대학교 식품공학과 및 식품산업기술연구센터(RRC))
  • Published : 2005.04.01
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Abstract

This study investigated the characteristics of honey wine, which was fermented by Saccaromyces sake, Saccharomyces bayanus and Nuruk. For alcohol fermentation of the diluting solution, mixtures of S. sake and Nuruk, and Nuruk and S. bayanus resulted the excellent fermentation. These conditions also produced a higher alcohol content than that from the single yeast Strain. The values of pH and acidity of honey wine showed little changes during the fermentation processes. In the case of the mixture of Nuruk and yeast, the content of reducing sugar during the fermentation processes decreased rapidly, but the content of alcohol increased. The soluble solids were $7.5\~8.1\;^{\circ}Brix$ after the fermentation period of 6 days, and the alcohol contents were represented $12.5\~13.1\%$, from the mixture of Nuruk and yeast. In addition, the sensory evaluation of honey wine with the mixture of Nuruk and yeast showed more effective results than that of the single yeast bacillus.

효모 Sacch sake, Sacch. bayanus 그리고 누룩을 이용하여 벌꿀주를 제조하고 그 발효특성 및 관능적 기호도를 조사하였다. 벌꿀 희석액의 알코올발효에는 Sacch sake와 누룩의 혼합첨가 그리고 Sacch. bayanus와 누룩의 혼합첨가에 의한 벌꿀 발효주가 효모 단독균주를 이용하는 것보다 발효력이 우수하게 나타났으며, 알코올 생성량도 높게 나타났다. 효모와 누룩 혼합첨가구의 경우 발효중 환원당은 급속히 감소하고 알코올 함량은 증가하여 발효 6일에 가용성 고형분은 $7.5\~8.1\;^{\circ}Brix$이었다. 발효 6일에 알코올 생성은 효모와 누룩 혼합첨가를 사용한 경우가 $12.5\~13.1\%$로 단독 효모균주를 사용한 것의 $5.2\~7.2\%$ 보다 높게 나타났으며, 발효도 단독 효모균주 첨가에 비하여 양호하여 단독효모보다는 누룩과 효모를 혼합하여 첨가한 것이 $1.8\~2.4$배 더 빠르게 진행되었다. 벌꿀주의 관능적 기호도는 효모단독보다는 효모-누룩 혼합첨가구에서 상대적으로 높은 점수를 얻었다.

Keywords

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