The Korean Journal of Food And Nutrition (한국식품영양학회지)
- Volume 9 Issue 2
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- Pages.160-166
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- 1996
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
Studies on a Pumpkin Wine
호박술에 관한 연구
Abstract
In order to develop a pumpkin wine, the brewing conditions and sensory evalution of the wine were studied. The pumpkin can be made into wine by ethanol fermentation with Saccharomyces cerevisae. When the mash was adjusted 15aA pumpkin and 25% sugar and fermented for 15 days, the product was highly evaluted in color, flavor and taste. Contents of the refined pumpkin wine were 80mg/ml of total sugar, 70mg/ml of reducing sugar, 2.1 of acidity and 12% of ethanol, and it's pH was 3.6.