누룩 및 기장 첨가량을 달리한 발효주의 이화학적 특성

• 영문명: Physicochemical Characteristics of Korean Traditional Wine Made from Proso Millet (Panicum miliaceum L.) at Different Addition Rates with Two Kinds of Nuruk
• 발행기관: 한국작물학회
• 저자명: 우관식(Koan Sik Woo) 송석보(Seuk Bo Song) 이재생(Jae Saeng Lee) 고지연(Jee Yeon Ko) 강종래(Jong Rae Kang) 오병근(Byeong Geun Oh) 남민희(Min Hee Nam) 류인수(In Soo Ryu) 서명철(Myung Chul Seo)
• 간행물 정보: 『한국작물학회지』제55권 제2호, 119~125쪽, 전체 7쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2010.06.30

영문 초록

This study was carried out to compare the physicochemical characteristics of Korean traditional wine fermented from proso millet and nuruk at different mixing rate. The alcohol contents of the fermented wine ranged from 12.36 to 13.21%. Two kinds of nuruk, SH and BS nuruks were used. The brix degrees of proso millet wine fermented by SH and BS nuruks were 21.6 and 22.4 °Bx, respectively. The pH, total acidity, and turbidity the wines fermented by SH and BS nuruks were 3.74 and 3.40, 1.40 and 1.51%, and 0.441 and 0.149, respectively. With in-creasing the addition amount of proso millet, brix degree, pH, turbidity L-value decreased, and total acidity and a-value increased. Total color difference (△Eab) parameter of the wine fermented by SH nuruk were 4.33, 6.63 and 26.13, and by BS nuruk were 4.08, 5.29 and 10.59 in 30, 70 and 100% addition rates of proso millet. With increasing the addition amount of proso millet, glucose content decreased. The organic acids such as lactic acid and acetic acid were predominantly detected in the fermented wine. Finally, based on sensory evaluations, the wine fermented by SH nuruk showed the best overall quality at 30% addition rate of proso millet.

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결과 및 고찰

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키워드

proso millet (Panicum miliaceum L.) traditional wine nuruk physicochemical characteristic sen-sory qualit