홍차를 첨가하여 제조한 막걸리의 발효특성 및 유용성분

• 영문명: Fermentation Characterization and Chemical Composition of Makgeolli Prepared by the Addition of Black Tea
• 발행기관: 한국차학회
• 저자명: 조정용(Jeong Yong Cho) 심현정(Hyun Jeong Shim) 조여린(Yeo Lyn Jo) 마승진(Seung Jin Ma) 김선재(Seon Jae Kim) 문제학(Jae Hak Moon) 박근형(Keun Hyung Park)
• 간행물 정보: 『한국차학회지』제20권 제4호, 79~85쪽, 전체 7쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2014.12.31

영문 초록

This study examined thefermentation characteristics and chemical composition of makgeolli prepared with the addition of black tea (BTM). The alcohol content in BTM increased gradually during fermentation. BTM showed a slightly higher pH and lower total acidity than black tea-free makgeolli. The total phenolic contents increased with increasing of black tea content. Catechins and flavonoids were detected on HPLC chromatograms of BTM and their contents increased with increasing of black tea content. On the other hand, only theaflavin was detected in small amounts in BTM, but the other theaflavins were not. These results suggest that black tea can be used in the alcoholic fermentation of makgeolli to enhance the total phenolic content of makgeolli.

목차

Abstract

서론

재료 및 방법

결과 및 고찰

적요

참고문헌

키워드

makgeolli black tea total phenolics catechin theaflavin flavonoid