단감을 이용한 발효 와인의 제조 및 특성

Preparation and Characterization of Sweet Persimmon Wine

  • 배성문 (경남대학교 생명과학부 식품생물공학) ;
  • 박강주 (경남대학교 생명과학부 식품생물공학) ;
  • 김정목 (목포대학교 식품공학과) ;
  • 신동주 (경남대학교 생명과학부 식품생물공학) ;
  • 황용일 (경남대학교 생명과학부 식품생물공학) ;
  • 이승철 (경남대학교 생명과학부 식품생물공학)
  • Bae, Sung-Mun (Department of Food Science and Biotechnology, Kyungnam University) ;
  • Park, Kang-Ju (Department of Food Science and Biotechnology, Kyungnam University) ;
  • Kim, Jeong-Mok (Department of Food Engineering, Mokpo National University) ;
  • Shin, Dong-Joo (Department of Food Science and Biotechnology, Kyungnam University) ;
  • Hwang, Yong-Il (Department of Food Science and Biotechnology, Kyungnam University) ;
  • Lee, Seung-Cheol (Department of Food Science and Biotechnology, Kyungnam University)
  • 발행 : 2002.05.31

초록

단감의 이용성 증대를 위하여 경남 창원지방에서 생산된 단감으로 단감 와인을 제조하고, 그 특성을 조사하였다. Saccharomyces cerevisiae KCTC 7106, 7238, 7904의 3 균주를 $20^{\circ}C$ 무교반 상태에서 단감에 대하여 알콜 발효를 시도하여 발효 21일째에 가장 높은 알콜 생성능을 보인 KCTC 7106를 단감 와인 제조 균주로 선별하였다. KCTC 7106 효모를 이용하여 1년간 저장된 저품질 단감에 설탕을 첨가하여 25%로 총당을 설정하여 $30^{\circ}C$에서 120 rpm으로 교반하면서 알콜 발효를 진행한 결과, 15일째에 11.6%의 알콜이 생성되었고 그 이후 25일까지 비슷한 량이 관찰되었다. 한편, 발효 초기 pH는 5근처이다가 점차 감소하여 발효 5일째에는 4까지 감소한 후 계속 유지되었다. Vit C의 경우 초기 $5.04\;{\mu}g/ml$이다가 발효가 진행됨에 따라 서서히 감소하였다. 또한, $20^{\circ}C$$30^{\circ}C$에서 교반을 하지 않고 당해 연도에 수확한 단감을 이용하여 발효를 수행한 결과, $20^{\circ}C$에서 발효하였을 때 30일 경과시 13%의 알콜이 생성되었으며, $30^{\circ}C$에서 발효한 경우에는 15일째에 11.8%, 35일째에 13.4%의 알콜이 생성되었다.

In this study, three kinds of Saccharomyces cerevisiae strains (KCTC 7106, 7238, 7904) were tested with respect to the ability of alcohol fermentation at $20^{\circ}C$ for 3 weeks, and S. cerevisiae KCTC 7106 was the most effective strain in alcohol fermentation with sweet persimmon. To increase the utility of sweet persimmon, the fruits stored for 1 year were used to make an alcohol beverage. It was adjusted 25% of total sugar content and allowed alcohol fermentation with shaking at 120 rpm and $30^{\circ}C$. The alcohol content of 11.6% showed at 15 days and it did not change until 25 days. The initial pH of the fermentation was near 5 then decreased to 4 within 5 days and the initial vitamin C content, 5.04 ${\mu}g/ml$, gradually decreased with fermentation periods. In the other study, the alcohol fermentation from fresh harvested persimmons showed 13% alcohol content at $20^{\circ}C$ for 30 days without agitation, while the alcohol content of the fermentation at $30^{\circ}C$ was 11.8% at 25 days and 13.4% at 35 days.

키워드

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