Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Quality Characteristics of Apple Wine Fermented with Rosa rugosa Thunb.

해당화로 가향한 사과 발효주의 품질특성

  • Han, Woo-Cheul (Department of Food and Nutrition, Kangwon National University) ;
  • Ji, Seol-Hee (Department of Food and Nutrition, Kangwon National University) ;
  • Lee, Jae-Cheol (Department of Food and Nutrition, Kangwon National University) ;
  • Cheong, Chul (Department of Fermented Food Science, Seoul University of Venture and Information) ;
  • Kang, Soon-Ah (Department of Fermented Food Science, Seoul University of Venture and Information) ;
  • Jang, Ki-Hyo (Department of Food and Nutrition, Kangwon National University)
  • 한우철 (강원대학교 식품영양학과) ;
  • 지설희 (강원대학교 식품영양학과) ;
  • 이재철 (강원대학교 식품영양학과) ;
  • 정철 (서울벤처정보대학원대학교 발효식품과학과) ;
  • 강순아 (서울벤처정보대학원대학교 발효식품과학과) ;
  • 장기효 (강원대학교 식품영양학과)
  • Published : 2009.06.30
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Abstract

Changes in physiochemical properties and polyphenol activities of wine fermented with apples and Rosa rugosa Thun were investigated. To this end, four different mixing ratios of apple and R. rugosa, including R. rugosa:apple 2:1 (Apple 33), R. rugosa:apple 1:2 (Apple 67), R. rugosa:apple 1:5 (Apple 83), and apple alone (Apple 100), were prepared and fermented by Saccharomyces bayanus for 14 days at $24^{\circ}C$ with a further 14 days of post-fermentation at $20^{\circ}C$. The final ethanol content ranged from 8.2.10.2%, with no significant difference between the four groups after fermentation and post-fermentation. Final Brix, pH, and total acidity of the four samples ranged from 7.1.7.5 Brix, pH 3.85.4.07, and acidity 0.73.1.19%. As the proportion of R. rugosa increased, the anthocyanin content and color intensity of wine also increased, whereas the free amino acid concentration decreased.

사과와 해당화의 혼합비율을 4가지로 달리하여 제조후에 14일 동안의 발효와 다시 14일 동안의 숙성기간을 거쳐서 사과.해당화주를 만들었다. 4가지 그룹에서 발효와 숙성중에 에탄올 함량에서 유의적인 차이는 없었으며, 최종적인 에탄올 함량은 $8.20{\sim}10.20%$으로 나타났다. 4가지 그룹에서 최종제품은 각각 $7.1{\sim}7.5^{\circ}brix$, pH $3.85{\sim}4.07$, 산도 $0.73{\sim}1.19%$를 보였다. 해당화즙의 첨가는 사과주의 anthocyanin 함량, 색도를 강화시키는 효과가 있는 것으로 나타났으나, 관능검사에서는 유의적인 차이는 보이지 않았으므로 해당화즙의 함량을 낮추어서 사과.해당화주의 기호성을 증가시키는 농도를 찾는 후속연구가 요구된다.

Keywords

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