Changes in Physicochemical Characteristics during Fermentation of Traditional Noble Wine, Samhaeju, by Different Brewing Methods

담금 방법을 달리한 전통 삼해주의 발효 중 이화학적 특성 변화

  • Lim, Chae-Lan (Department of Food Science and Technology, Seoul Women's University) ;
  • Son, Hee-Jin (Department of Food Science and Technology, Seoul Women's University) ;
  • Hong, Eun-Jeung (Department of Food Science and Technology, Seoul Women's University) ;
  • Han, Kee-Young (Department of Food Science and Technology, Seoul Women's University) ;
  • Choi, Jin-Young (Department of Food and Nutritional Sciences, Hanbuk University) ;
  • Cho, In-Young (Kooksoondang Brewery Co., Ltd.) ;
  • Kim, Gye-Won (Kooksoondang Brewery Co., Ltd.) ;
  • Noh, Bong-Soo (Department of Food Science and Technology, Seoul Women's University)
  • 임채란 (서울여자대학교 식품공학과) ;
  • 손희진 (서울여자대학교 식품공학과) ;
  • 홍은정 (서울여자대학교 식품공학과) ;
  • 한기영 (서울여자대학교 식품공학과) ;
  • 최진영 (한북대학교 식품영양학과) ;
  • 조인영 ((주)국순당 부설 연구소) ;
  • 김계원 ((주)국순당 부설 연구소) ;
  • 노봉수 (서울여자대학교 식품공학과)
  • Published : 2009.04.30

Abstract

Samhaeju is a traditional Korean noble rice wine, in which its processing is performed at low temperatures for an extended fermentation time and with three brewing steps. In this study, Samhaeju was prepared by different brewing methods that were modified from the method in the literature. Chemical composition of samples were determined to evaluate the quality of the Samhaeju. The Samhaeju was analyzed for pH, total acids, amino nitrogen, Hunter color values, free sugars, organic acids, and volatile components. Before the addition of the second and third mashing, pH values had decreased slightly and total acids had rapidly increased. Free sugar and amino nitrogen contents were high in final product. After addition of the third mashing as the advanced step, a dilution effect was shown. Glucose (A: 0.77-7.0%, B: 0.77-3.81%) was a major free sugar, and lactic acid (A: 0-2,840mg%, B: 0-3,375mg%) was a major organic acid during the entire period of fermentation. Based on principal component analysis of electronic nose data for the components, the stages of Samhaeju fermentation were primarily separated along the first principal component (PC, proportion : 98.67%). The first PC component (PC1) was moved from negative value(-6.16) to positive value(9.00) with increasing fermentation time. The change patterns for pH and total acid during the fermentation period were similar to those of PC1 from the data obtained by electronic nose based on mass spectrometry.

민속주의 우수성을 과학적으로 입증함과 함께 전통 반가주의 복원 및 공장 생산의 가능성을 열기 위하여 발효 온도를 상승시킴으로써 전통적인 발효 방법을 변형해 발효 시간을 단축하여 2가지 방법으로 삼해주를 제조하였다. 3번의 담금을 기준으로 삼해주의 발효 기간에 따라 이화학적 성질을 분석하였는데, 2단과 3단 담금 직후 pH 값은 상승 하였으며, 총산 함량은 감소하였다. 아미노태 질소 함량은 발효 초 1.31 mg%로 낮았으나 발효가 진행됨에 따라 증가함을 보였고, 덧술이 첨가된 직후에는 낮은 함량을 나타내었다. 이는 덧술 첨가에 의한 시료의 희석 효과로 여겨진다. 삼해주의 대표적인 유기산으로는 lactic acid, succinic acid로 나타났고, citric acid, acetic acid, propionic acid도 일부 검출되었다. 삼해주의 대표적인 유리당으로는 glucose, maltose, lactose로 확인되었고, fructose, sucrose도 소량 검출 되었다. 색도의 경우 덧술 첨가 직후 명도를 나타내는 L 값이 감소하였으며, 발효가 완료되었을 때 a값이 가장 낮고, b 값은 가장 높았다. 전자코로 휘발성분을 분석한 결과 삼해주의 향에 가장 큰 영향을 주는 것은 알코올로 나타났으며, 발효가 진행됨에 따라 제 1주성분 값이 음(-)에서 양(+)의 값으로 이동을 하였고, 제 1주성분이 9.00의 값을 나타내었을 경우 삼해주의 품질을 유지하는 것으로 나타났다.

Keywords

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