Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality and Sensory Characteristics of Sweet Persimmon Distilled Spirits

단감 증류주의 품질 및 관능 특성

  • Ti, JingJing (Department of Food Science and Nutrition, Dankook University) ;
  • Kwak, HanSub (Department of Food Science and Nutrition, Dankook University) ;
  • Kim, Misook (Department of Food Science and Nutrition, Dankook University) ;
  • Lee, Youngseung (Department of Food Science and Nutrition, Dankook University) ;
  • Li, Chunmei (Department of Food Science and Nutrition, Dankook University) ;
  • Yu, Sungryul (Department of Clinical Laboratory Science, Semyung University) ;
  • Yoon, Seongjun (Department of Baking Science and Technology, Hyejeon College) ;
  • Shin, Sam Chul (Dankook University Hospital) ;
  • Choi, Geun Pyo (Department of Food processing and Bakery, Gangwon Provincial College) ;
  • Yim, Seoung Been (Department of Culinary Art, Woosong University) ;
  • Jeong, Yoonhwa (Department of Food Science and Nutrition, Dankook University)
  • 제정정 (단국대학교 식품영양학과) ;
  • 곽한섭 (단국대학교 식품영양학과) ;
  • 김미숙 (단국대학교 식품영양학과) ;
  • 이영승 (단국대학교 식품영양학과) ;
  • 이춘매 (단국대학교 식품영양학과) ;
  • 유성률 (세명대학교 임상병리학과) ;
  • 윤성준 (혜전대학교 제과제빵학과) ;
  • 신삼철 (단국대학교 병원) ;
  • 최근표 (강원도립대학교 식품가공제빵학과) ;
  • 임성빈 (우송대학교 외식조리학부) ;
  • 정윤화 (단국대학교 식품영양학과)
  • Received : 2015.06.12
  • Accepted : 2015.09.09
  • Published : 2015.10.31
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Abstract

The objective of this study was to investigate the quality and sensory characteristics of sweet persimmon mashes and spirits fermented by three different yeasts [Saccharomyces species, labeled as LB (Lalvin BM $4{\times}4$), LD (Lalvin DV10), and UC (Uvaferm CM)]. In the production of sweet persimmon wines, UC had the highest alcohol content of 10.20% (v/v) after 9 days of fermentation (P<0.05). The range of pH after fermentation was 3.63~3.75. The total aerobic bacteria and yeast contents increased until day 3 and then continuously decreased to approximately 8.60 log CFU/mL and 8.20 log CFU/mL, respectively. Reducing sugar contents were 3.37% in UC, 3.91% in LD, and 4.05% in LB after fermentation. Total sugar contents were 4.89% in UC, 6.24% in LD, and 5.47% in LB after fermentation. Two-stage single-pot distillation was conducted to produce sweet persimmon spirits. While conducting second distillation, spirits were collected every 100 mL fraction. The alcohol contents gradually decreased as more fractions were collected. The amounts of acetaldehyde were 226 mg/L for LD, 225 mg/L for LB, and 310 mg/L for UC in the first fraction. LD produced the highest volume (677.8 mL) of alcohol in its body part in comparison with LB (408.0 mL) and UC (445.4 mL). In the descriptive analysis, UC had stronger intensities of sweet aroma, sour aroma and taste, and persimmon flavor (P<0.05). Persimmon characteristics seemed to be well characterized by UC. In conclusion, LD was the most efficient in terms of production cost, whereas UC would be used to produce a more flavorful sweet persimmon spirit.

단감 발효 시 알코올 생성량이 높은 선별된 상업용 효모(Saccharomyces species) 3종을 이용하여 단감 증류주를 제조하여 품질 특성을 알아보았다. 단감 발효주의 pH, 환원당 및 총 당의 변화는 기존의 과실 발효주의 범위를 벗어나지 않아서 발효 과정 중 이상 발효는 없는 것으로 판단되었다. 발효 종료 후 총 균수는 8.67~8.70 log CFU/mL로 시료간에 유의차가 없었다. 총 효모수는 8.17~8.20 log CFU/mL로 시료 간에 유의차가 없었다. 아세트알데하이드 함량은 2차 증류 첫 분획물에서 UC군이 310 mg/L, LB군이 255 mg/L, LD군이 226 mg/L였으며, LB군과 UC군은 2번째 분획물에서도 200 mg/L 이상이었다. 아세트알데하이드 함량이 200 mg/L 이상인 분획을 초류로 제거하고 알코올 함량 40% 이상인 부분을 본류로 하였을 때, 알코올 함량은 LD군이 677.8 mL로 가장 높았다. 알코올 함량은 LB군과 UC군 이 각각 408.0 mL 및 445.4 mL였다. 묘사 분석에서 단맛, 신맛, 신향 및 감향의 강도가 시료 간에 유의차가 있어(P<0.05) 이 4가지 묘사 특성이 감 증류주의 품질 평가에 적절하다고 판단된다.

Keywords

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