Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Effects of Supplementation with Needles of Pinus densiflora on the Fermentation Characteristics of Honey Wine

솔잎 첨가 벌꿀주의 발효 특성

  • Lee, Je-Hyuk (Plant Resources Research Institute, Duksung Women's University) ;
  • Han, Woo-Cheul (Dept. of Food and Nutrition, Kangwon National University) ;
  • Kim, In-Chul (Dept. of Food and Nutrition, GangneungWonju National University) ;
  • Cheong, Chul (Dept. of Fermented Food Science, Seoul University of Venture and Information) ;
  • Kang, Soon-Ah (Dept. of Fermented Food Science, Seoul University of Venture and Information) ;
  • Jang, Ki-Hyo (Dept. of Food and Nutrition, Kangwon National University)
  • 이제혁 (덕성여자대학교 식물자원연구소) ;
  • 한우철 (강원대학교 식품영양학과) ;
  • 김인철 (강릉원주대학교 식품영양학과) ;
  • 정철 (서울벤처정보대학원대학교 발효식품과학과) ;
  • 강순아 (서울벤처정보대학원대학교 발효식품과학과) ;
  • 장기효 (강원대학교 식품영양학과)
  • Received : 2011.02.19
  • Accepted : 2011.04.21
  • Published : 2011.06.30
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Abstract

The goal of this study was to evaluate the effects of supplementation with the needles of Pinus densiflora on the fermentation characteristics of honey wine (Pinus densiflora-honey wine). Honey without supplementation with needles of Pinus densiflora (honey wine) was included as a control. Physiochemical changes were investigated during 30 days of fermentation at $20^{\circ}C$, and following aging. At the beginning of fermentation, pH and viable cell counts of Pinus densiflora-honey wine changed rapidly, while $^{\circ}Bx$ decreased gradually. Viable yeast counts reached maximum levels at 5 to 10 days of fermentation. At day 0, the pH of Pinus densiflora-honey wine was 3.8, while the non-supplemented honey wine had a pH of 3.4. Decease in $^{\circ}Bx$ was faster in Pinus densiflora-honey wine than in non-supplemented honey wine. Supplementation of honey with needles of Pinus densiflora prior to fermentation shifted the initial pH to a more neutral pH, and the presence of Pinus densiflora needles increased the fermentation speed. The final $^{\circ}Bx$, pH, ethanol content, and total titratable acidity of Pinus densiflora-honey wine were $13.7^{\circ}Bx$, pH 3.05, 13.5%, and 0.37%, respectively. A sensory evaluation demonstrated that addition of 4% (w/v) fructose to honey wine supplemented with neddles of Pinus densiflora raised the level of product acceptability.

이 연구의 목적은 솔잎을 꿀로 추출한 추출물을 이용한 발효주를 개발하는 것이다. 솔잎이 첨가되지 않은 꿀을 사용한 그룹을 대조군으로 비교 평가하였다. 솔잎-벌꿀주와 벌꿀주 등 2개의 그룹을 $20^{\circ}C$에서 30일간 발효한 후 숙성하였다. 솔잎-벌꿀주에서는 발효 초기에 pH와 효모 생균수 변화는 빠른 속도로 변화하였으나, 당도($^{\circ}Bx$)는 점진적으로 감소하였다. 효모는 발효 시작 후 5~10일에서 가장 높은 생균수를 보였다. 쌀효 전에는 솔잎-벌꿀주에서 발효액의 pH는 3.8으로 벌꿀주의 pH 3.4보다 높았다. 벌꿀주와 비교시 솔잎-벌꿀주에서 발효중 당도 감소 속도가 높게 나타났으며, pH는 초기의 산성 pH에서 중성쪽으로 변화하였고, 발효 속도는 증가하였다. 발효와 숙성을 거친 솔잎-벌꿀주는 $13.7^{\circ}Bx$, pH 3.05, 에탄올 함량 13.5%, 산가 0.37%를 보였다. 솔잎-벌꿀주의 관능적인 선호도를 높이기 위한 시도에서는 과당을 4% (w/v) 수준으로 첨가시 가장 결과가 좋았다.

Keywords

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