Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Characteristics of Alcohol Fermentation in Citrus Hydrolysates through Narirutin Addition

Narirutin첨가에 따른 감귤가수분해물의 알코올 발효 특성

  • Sung, Na-Hye (Department of Food Science and Technology, Keimyung University) ;
  • Jo, Yong-Jun (Department of Food Science and Technology, Keimyung University) ;
  • Park, Chan-Woo (Department of Food Science and Technology, Keimyung University) ;
  • Woo, Seung-Mi (Department of Food Science and Technology, Keimyung University and KMF Co, Ltd.) ;
  • Jang, Se-Young (Department of Food Science and Technology, Keimyung University and KMF Co, Ltd.) ;
  • Choi, In-Wook (Korea Food Research Institute) ;
  • Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University and KMF Co, Ltd.)
  • 성나혜 (계명대학교 식품가공학과) ;
  • 조용준 (계명대학교 식품가공학과) ;
  • 박찬우 (계명대학교 식품가공학과) ;
  • 우승미 (계명대학교 식품가공학과 및 (주)케이엠에프) ;
  • 장세영 (계명대학교 식품가공학과 및 (주)케이엠에프) ;
  • 최인욱 (한국식품연구원) ;
  • 정용진 (계명대학교 식품가공학과 및 (주)케이엠에프)
  • Received : 2011.08.24
  • Accepted : 2011.12.30
  • Published : 2012.02.28
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Abstract

The characteristics of the narirutin-added alcohol fermentation of citrus hydrolysates were investigated to produce functionally improved citrus wine. The pH of narirutin-added citrus wine ranged from 3.38 to 3.51, and the titratable acidity was about 0.55% which show no significant differences attributable to the narirutin quantity. With regard to the color and brown color, with the addition of more narirutin, the a value was decreased while the b value and brown color increased. The sugar content decreased from 24 to 8.0-8.5 $^{\circ}Brix$ after alcohol fermentation, and the alcohol content appeared to be between 14.5 and 14.6% in all the sections. For the free sugar contents, the glucose and fructose contents were relatively high in every section. For the total polyphenol content, it was shown to increase when more narirutin was added. and the 2%-narirutin-added section showed the highest polyphenol content(46.44 mg%). The results of sensory evaluation were that the color, flavor and bitterness increased while the sweetness and overall acceptability were reduced by the additional narirutin. Functionally improved citrus wine can be produced by using narirutin, but more researches regarding quality improvement should be carried out to overcome the bitterness.

본 연구에서는 기능성이 향상된 감귤 와인을 개발하기 위해 narirutin을 첨가한 감귤 가수분해물의 알코올 발효특성을 조사하였다. Narirutin 첨가 감귤 와인은 pH 3.38에서 3.51, 적정산도 약 0.55%로 narirutin 첨가량에 따른 큰 차이는 나타나지 않았다. 색도 및 갈색도의 경우 narirutin 첨가량이 높을수록 a값은 감소하였으며 b값과 갈색도는 증가하였다. 당도의 경우 초기 24 $^{\circ}Brix$에서 알코올 발효 후 8.0에서 8.5 $^{\circ}Brix$로 감소하였으며, 알코올 함량은 모든 구간에서 14.5에서 14.6%로 나타났다. 유리당 함량은 모든 구간에서 glucose 및 fructose의 함량이 상대적으로 높았다. 총 폴리페놀 함량 조사결과 narirutin의 함량이 높을수록 폴리페놀 함량이 증가하여 narirutin 2.0% 첨가구간에서 46.44 mg%로 가장 높게 나타났다. 관능평가 결과 narirutin의 함량이 증가할수록 색, 향 및 쓴맛의 강도는 상승하였으나 단맛의 강도 및 전반적인 기호도는 감소하였다. 이상의 결과 narirutin을 첨가하여 기능성이 강화된 감귤 와인의 개발이 가능할 것으로 여겨지나 쓴맛을 보완할 수 있는 품질개선에 관한 연구가 요구되었다.

Keywords

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