Applied Biological Chemistry
- Volume 32 Issue 4
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- Pages.416-423
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- 1989
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
Citrus Wine-making from Mandarin Orange Produced in Cheju Island
제주도산(濟州道産) 감귤발효주(柑橘醱酵酒)의 양조특성(釀造特性)
- Koh, Jeong-Sam (Department of Agricultural Chemistry, College of Agriculture, Cheju National University) ;
- Koh, Nam-Kwon (Department of Agricultural Chemistry, College of Agriculture, Cheju National University) ;
- Kang, Soon-Sun (Department of Agricultural Chemistry, College of Agriculture, Cheju National University)
- Published : 1989.12.30
Abstract
In order to produce clear and favorable citrus wine from Citrus unshiu produced in Cheju island, chemical and microbiological processes for alcoholic fermentation were investigated. The ratio of pressed juice passed below 100 mesh sieve and peel of mandarin orange were 55.9% and 25.6% respectively. Orange juice for fermentation source contained 8.85% total sugar, 1.43% total acid and 0.056% volatile acid. Pressed juice was adjusted to 24 degree Brix with cane sugar, and was fermented at
제주도산 온주밀감을 이용한 투명하고 방향성이 있는 과실주를 생산하기 위하여 원료의 화학분석과 처리방법, 우수균주의 선발, 발효중의 당의 변화, 발효주의 성분과 관능검사를 실시하였다. 원료 감귤의 껍질 부분은 25.6%였으며, 100 메쉬를 통과한 압착쥬스의 비율은 55.9%였다. 쥬스 중에는 총당 함량은 8.85%, 총산 함량은 1.43%, 휘발산 함량이 0.065%였다. 발효력시험, 과실주의 화학분석 및 관능검사를 통하여 Saccharomyces cerevisiae IAM 4274를 우수균주로 선정하였으며, 압착쥬스에 가당하여
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