Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Quality Characteristics of Hwanggeumju as a Traditional Home-Brewed Liquor

전통 가양주인 황금주의 품질 특성

  • Baek, Seong Yeol (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA) ;
  • Kim, Joo-Yeon (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA) ;
  • Baek, Chang Ho (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA) ;
  • Choi, Ji-Ho (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA) ;
  • Choi, Han-Seok (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA) ;
  • Jeong, Seok-Tae (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA) ;
  • Yeo, Soo-Hwan (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA)
  • 백성열 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 김주연 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 백창호 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 최지호 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 최한석 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 정석태 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 여수환 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과)
  • Received : 2012.08.03
  • Accepted : 2012.12.06
  • Published : 2013.02.28
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Abstract

The quality characteristics of Hwanggeumju (a type of traditional Korean rice wine), which has been described in an ancient document (Sangayorok), were investigated. During its fermentation, its pH gradually decreased from 4.23 to 3.96); and after four days of fermentation, its sugar content significantly decreased. After seven days, its alcohol content rapidly increased to 15.8 percent. Its major organic acid is lactic acid, but malic, succinic, citric and acetic acid were also detected in it. The free amino acid analysis showed relatively high alanine, arginine, asparagine, glutamic acid and leucine contents. The sensory evaluation resulted in high scores for color, turbidity and taste.

본 연구에서는 조선시대 농경중심의 유교문화사회에서 양반과 서민층에서 오랫동안 즐겨 마셨던 황금주를 고문헌(산가요록)에 기록된 방법으로 복원하여 이들의 품질 특성을 조사하였다. 이양주인 황금주 술덧의 pH는 점진적으로 낮아(pH 4.23 ${\rightarrow}$ 3.96)졌으며, 환원당 함량은 발효 4일 이후 큰 폭으로 감소하였고 알코올은 발효 4일째 급격히 생성되어 발효 7일째 15.8%로 증가하였다. 황금주의 주요한 유기산은 lactic acid이고 malic, succinic, citric 및 acetic acid 순으로 나타났다. 유리아미노산을 분석한 결과, alanine, arginine, asparagine, glutamic acid 및 leucine 함량은 상대적으로 높게 나타났다. 색도, 탁도, 향미 등의 관능평가에서도 높은 점수를 받았다. 이러한 결과로 보아, 오랫동안 가양주로서 맥을 이어져 왔던 황금주가 일제 강점기를 통해 사라졌으나 최근, 전통주 복원 사업을 통해 현대인에게도 관능특성이 좋은 것으로 나타나 산업화 가능성이 높은 약주로 여겨진다.

Keywords

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