Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effect of Temperature on Changes of Maesil (Prunus mume) Liqueur During Leaching and Ripening

침출온도가 매실리큐르의 품질 변화에 미치는 영향

  • Chae, Myeung-Hee (Faculty of Food Technology and Service, Catholic University of Daegu) ;
  • Park, La-Young (Faculty of Food Technology and Service, Catholic University of Daegu) ;
  • Lee, Shin-Ho (Faculty of Food Technology and Service, Catholic University of Daegu)
  • 채명희 (대구가톨릭대학교 외식식품산업학부) ;
  • 박나영 (대구가톨릭대학교 외식식품산업학부) ;
  • 이신호 (대구가톨릭대학교 외식식품산업학부)
  • Published : 2008.04.28
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Abstract

We studied changes in a high-proof maesil liqueur during a 5 month leaching and ripening period at $10^{\circ}C,\;20^{\circ}C$, and $30^{\circ}C$. Titratable acidity increased after 2 months at all temperatures, but pH only changed after 2 months at $30^{\circ}C$. The absorbance at 420 nm increased significantly during a high temperature leaching and ripening period. The alcohol concentration was similar for maesil liqueurs held at $10^{\circ}C$ and $20^{\circ}C$ for 2 months. The levels of reducing sugars and polyphenols were also higher for liqueurs stored at higher temperatures. The major free sugars present after one month (in order of decreasing concentration) were fructose, glucose, sucrose, and maltose. The major organic acids were citric, lactic, malic, succinic and acetic acid The total organic acid content of maesil liqueur decreased after 1 month at $10^{\circ}C$ but increased until 2 months at $20^{\circ}C$ and $30^{\circ}C$.

30% 알코올을 이용하여 5개월 동안 $10^{\circ}C,\;20^{\circ}C,\;30^{\circ}C$에서 담금한 매실 리큐르의 품질 변화를 관찰하였다. 산도는 숙성 2개월까지 온도에 관계없이 증가하였으나. pH는 2개월 이후 $30^{\circ}C$를 제외한 숙성온도에서는 뚜렷한 변화를 관찰할 수 없었다. 리큐르의 색도(420nm에서 흡광도)는 침출온도가 높을수록 증가하였으며, 전 담금 기간 동안 유의하게 증가하였다. 매실리큐르의 알코올 농도는 숙성 2개월 이후부터 $10^{\circ}C$와 $20^{\circ}C$에서 뚜렷한 차이를 나타나지 않았다. 매실 리큐르의 환원당과 polyphenol 함량은 숙성 온도가 높을수록 증가하였다. 숙성 1개월째 매실리큐르의 유리당은 fructose, glucose, sucrose, maltose가 검출되었으며, 주요 유리당은 fructose와 glucose이었다. 매실 리큐르의 유기산 조성은 citric, lactic, malic, succinic 및 acetic acid가 검출되었으며, 총 유기산 함량은 $10^{\circ}C$에서 1개월 이후 감소한 반면 $20^{\circ}C$와 $30^{\circ}C$에서는 숙성 2개월까지 증가하였다.

Keywords

References

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