한국식품영양학회지 (The Korean Journal of Food And Nutrition)
- 제9권2호
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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)
호박술에 관한 연구
Studies on a Pumpkin Wine
초록
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.