한국식생활문화학회지 (Journal of the Korean Society of Food Culture)
- 제8권3호
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- Pages.295-299
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- 1993
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
진도(珍島) 홍주(紅酒)의 보존중(保存中) 휘발성분(揮發成分)의 변화(變化)
Changes of Volatile Substances in Jindo Hong-Ju on Storage
- Jung, Ji-Heun (College of Agriculture, Chonnam National University) ;
- Kang, Sung-Hoon (College of Agriculture, Chonnam National University) ;
- Kim, Yong-Soon (College of Agriculture, Chonnam National University)
- 발행 : 1993.09.30
초록
술의 향미에 영향을 미치는 휘발성분에 관하여 진도홍주의 보존중 그 함량 변화를 검토한 결과는 다음과 같다. Ethanol과 total acid 함량은 보존중 감소현상을 나타내었고, 휘발성분의 함량은 acetaldehyde, fusel oil, acetate, furfural, methanol 순으로 나타났는데 1년 경과 후 methanol은 검출되지 않았고 furfural을 제외한 다른 성분은 증가하는 경향을 보였다. 2년 경과 후에는 acetaldehyde는
This research was carried out to investigate the changes of volatile substances which influence on liquor flavor while keeping the Hong-Ju on storage. The contents of total acid and ethanol were reduced on long storage. The volatile components in the Hong-Ju were shown in the order of acetaldehyde, fusel oil, acetate, furfural and methanol after a year, while other substances were increased except furfural, and methanol was not detected. After two years, the content of acetaldehyde was
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