한국식품저장유통학회지 (Food Science and Preservation)
- 제7권1호
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- Pages.84-88
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- 2000
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- 3022-5477(pISSN)
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- 3022-5485(eISSN)
복숭아주 제조를 위한 품종별 가공 적성
Characteristics of Peach Wine Prepared by Using Different Cultivars
초록
The study was conducted to investigate the fermentation characteristics of Daegubo, Harutoh and Yumyung peach cultivars produced mainly in Kyungbuk. soluble solidss, pH, titratable acidtidy, sap rate, alcohol degree, color and sensory quality were analyzed. Sap rates of the three fresh peaches were in the range from 92 to 94%. SS in the juice were 9.6% for Daegubo peach, 9.0% for yumyung and 7.4% for Hakutoh. titrable acidity of DAegubo , harutoh and Yumyung peaches were 0.54, 0.41 and 0.37 % , respectively. In alcohol fermentation , Daegubo and Yumyung peach cultivars showed high sugar decrease and alcohol formation , good color and sensory quality, while Hakutoh showed low sugar decrease and alcohol fermentation.