Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Change in amygdalin contents of maesil (Prunus mume) wine according to preparation steps and its characteristics

매실 와인의 제조공정에 따른 아미그달린(amygdalin) 함량의 변화와 품질 특성

  • Cho, Jeong-Won (Graduate school of Biotechnology, Kyung Hee University) ;
  • Kim, Byung-Yong (Graduate school of Biotechnology, Kyung Hee University) ;
  • Choi, Soo-Jin (Major of Food Science and Technology, Division of Applied Food System, Seoul Women's University) ;
  • Jeong, Jin Boo (Department of Medicinal Plant Resources, Andong National University) ;
  • Kim, Hyun-Seok (Major of Food Science and Biotechnology, Division of Bio-convergence, College of Convergence and Integrated Science, Kyonggi University)
  • 조정원 (경희대학교 생명공학원) ;
  • 김병용 (경희대학교 생명공학원) ;
  • 최수진 (서울여자대학교 식품응용시스템학부 식품공학전공) ;
  • 정진부 (국립안동대학교 생약자원학과) ;
  • 김현석 (경기대학교 융합과학대학 바이오융합학부 식품생물공학전공)
  • Received : 2018.11.10
  • Accepted : 2018.11.26
  • Published : 2019.02.28
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Abstract

The purpose of this study was to compare the amygdalin content, alcohol content, pH, titratable acidity, and color of maesil wine prepared with two different manufacturing processes. Maesil wine was made from maesil chung, and maesil was preserved (MW1) or removed (MW2) before fermentation. During aging, amygdalin content in all the wines was gradually reduced, and the content of MW2 was less than that of the other. The alcohol content, pH, and titratable acidity ranged from around 9.87-10.94, 3.57-3.80, and 8.89-10.68%, respectively. The difference between the samples was not significant. For color, MW1 had lower L and higher a and b values than MW2. In this study, the difference in physicochemical properties according to the presence of maesil was not significant, indicating no degradation of the quality according to the manufacturing processes. However, the MW2 showed a reduction in amygdalin contents.

매실청을 제조한 후 매실을 제거하지 않은 매실청(MW1)과 매실을 제거한 매실청(MW2)을 발효하여 매실 와인을 제조하였다. 매실청은 당침 기간이 증가하면서 아미그달린 함량은 증가하였다. 매실 와인 제조과정별 아미그달린 함량을 비교하면, MW1이 MW2보다 모든 과정에서 높은 수준의 아미그달린을 함유하고 있었다. 매실청의 희석부터 효모의 첨가까지는 아미그달린 함량의 변화는 유의적이나 공정별 차이는 미미한 수준이었다. 그러나 MW1의 경우 1차 발효 후 아미그달린 함량이 유의적으로 증가한 후 2차 발효와 병입까지 유의적인 변화를 보이지 않았다. 반면 MW2는 효모 첨가 후 1차와 2차 발효를 거쳐 병입될 때까지 미미하지만 유의적으로 아미그달린 함량이 감소하였다. 완성된 매실 와인의 숙성기간이 증가할수록 아미그달린 함량은 지속적으로 감소하였고, MW1이 MW2보다 아미그달린 함량에 있어 빠른 감소가 관찰되었다. 본 연구에서 제조된 매실 와인들의 알코올 함량은 숙성 초기에 10.11-10.94%이었으며, 3개월 숙성 후 9.87-10.30%를 나타내었고, 처리군들 사이에서 또는 숙성기간별 유의적인 차이는 없었다. 또한 pH와 적정산도는 숙성기간이 연장되면서 유의적인 변화가 없거나 소폭 감소하는 양상을 나타내었다. 그러나 MW2에 비해 MW1의 pH는 낮고, 적정산도는 높았다. 색 특성은 숙성기간이 증가하면서 명도는 감소하고, 적색도와 황색도는 증가하는 공통적인 양상을 보였지만, MW1이 MW2보다 밝은 색 특성을 나타내었다. 결과적으로 낮은 도수의 술을 선호하는 소비자들의 최근 술 소비 패턴과 최소한의 아미그달린 함량을 고려할 때, 전통적으로 높은 알코올 농도의 담금주에 매실을 재어 침출하는 침출주 형태보다는 효모에 의해 매실청을 발효시켜 제조하는 매실 발효주(와인)이 매실주로서 적합한 것으로 판단된다.

Keywords

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Fig. 1. Preparation steps of maesil wines.

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Fig. 2. Amygdalin content of flesh and seed from freeze-dried maesil (A) and its changes of a sugared maesil liquid during sugaring periods (B).

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Fig. 3. Changes in amygdalin according to the preparation steps of maesil wines.

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Fig. 4. Changes in amygdalin of maesil wines over ripening periods for 3 months.

Table 1. HPLC conditions for amygdalin quantification

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Table 2. Mean1) values for alcohol content, pH, and titratable acidity of maesil wines during ripening

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Table 3. Mean1) values for color characteristics of maesil wines during ripening

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