Quality Characteristics of Mash of Takju Prepared by Different Raw Materials

원료를 달리하여 담금한 탁주 발효 과정중의 술덧의 품질특성

Quality characteristics of mash of takju prepared by different raw materials such at nonglutinous rice. glutinous rice, barley and wheat flour were investigated during fermentation. At the beginning stage of fermentation, ethanol content was in the range of $0{\sim}1.2%$ but it was increased to $9.8{\sim}11.6%$ after 16 day of fermentation. takju that was made of nonglutious rice with starter showed higher ethanol content than any other treatment. At the first stage, pH of takju that was made of nonglutinous rice without starter was 6.57 while other sample showed pH $5.04{\sim}5.80.$ There was no significant difference in pH value between treatments after 2 day of fermentation. Total acid was increased rapidly at the first stage of fermentation, and increased slowly after 2 day of fermentation. Takju that was made of nonglutious rice without of fermentation, and increased slowly after 2 day of fermentation. Takju that was made of nonglutious rice without addition starer showed higher total acid content than the other teratments. Total sugar contents were $19.18{\sim}20.23%$ at the beginning of fermentation, and decreased to $5.21{\sim}14.03%$ after 2-4 days of fermentation. Takju that was made of wheat flour showed higher value of total sugar during the fermentation. Reducing sugar contents of takju decreased with fermentation progressing to $0.2{\sim}0.5%$ after 16 day if fermentation. L value decreased during the fermentation. period and that of takju that was made of barley had lowest L value among the treatment. Alcohols, such as n-propanol ($nd{\sim}0.05\;mg/ml$), iso-butanol (0.02), iso-amyl alcohol ($nd{\sim}0.13$), n-hexanol ($nd{\sim}0.17$), n-heptanol ($nd{\sim}0.09$), and phenylethanol ($nd{\sim}0.02$) were detected. There were no alcohols detected at the beginning of fermentation, but their contents were increased during fermentation.

멥쌀, 찹쌀, 보리, 밀가루를 원료로 담금한 탁주 술덧의 발효 과정중 에탄올, pH, 총당, 색도, 미량알코올 등을 측정한 결과는 다음과 같다. 에탄올의 함량은 담금 직후 $0{\sim}1.2%$였으나 발효 16일에 $9.8{\sim}11.65$를 나타냈고 시험구중 주모 첨가의 멥쌀주가 다른 시험구에 비해 높았다. pH는 담금 직후 주모 무첨가의 멥쌀주가 pH 6.57로 시험구중 가장 높았으나 2일에는 $3.47{\sim}3.60$으로 저하되었고 시험구간의 차이는 없었다. 총산은 담금 후 2일에 급격히 증가하였으나 그 후 완만한 증가를 보였고 시험구중 밀가루주와 주모 무첨가의 멥쌀주가 다소 높았다. 총당은 담금 직후 $19.18{\sim}20.23%$였으나 $2{\sim}4$일에 $5.21{\sim}14.03%$로 감소하였고 시험구중 밀가루주가 높은 함량을 보였다. 환원당은 발효가 진행됨에 따라 감소하여 16일에 $0.2{\sim}0.5%$를 나타내었으나 시험구간 차이는 없었다. 색도는 시험구간에 다소 차이가 있었으나 발효 과정에 따라 L값(명도)이 낮아져 밝기가 저하됨을 알 수 있었고 보리쌀주는 시험구중 가장 낮은 결과를 나타냈다. 탁주 술덧에 함유하는 미량의 알코을로서 n-propanol ($nd{\sim}0.05\;mg/ml$), iso-butanol (0.02), iso-amyl alcohol ($nd{\sim}0.13$), n-hexanol ($nd{\sim}0.17$), n-heptanol ($nd{\sim}0.09$), and phenylethanol ($nd{\sim}0.02$)이 정량되었다.이들 알코올은 담금 직후에는 거출되지 않았으나 3일 이후 시험구에 따라 검출되었으며 함량은 발효 기간의 경과에 따라 미량 증가하였다.