한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
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해당화와 머루를 함께 발효한 해당화 머루주의 발효특성

Fermentation Characteristics of Moru Wine Fermented with Rose rugoga Thun

  • 지설희 (강원대학교 식품영양학과) ;
  • 한우철 (강원대학교 식품영양학과) ;
  • 이재철 (강원대학교 식품영양학과) ;
  • 김병완 (강원대학교 동물생명공학과) ;
  • 장기효 (강원대학교 식품영양학과)
  • Ji, Seol-Hee (Department of Food and Nutrition, Kangwon National University) ;
  • Han, Woo-Cheul (Department of Food and Nutrition, Kangwon National University) ;
  • Lee, Jae-Cheol (Department of Food and Nutrition, Kangwon National University) ;
  • Kim, Byong-Wan (Department of Animal Biotechnology, Kangwon National University) ;
  • Jang, Ki-Hyo (Department of Food and Nutrition, Kangwon National University)
  • 발행 : 2009.04.30
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초록

생약소재를 사용한 약주개발을 위하여 탄소원이 풍부하고 anthocyanin 등의 생리활성 물질이 풍부한 머루와 항산화능이 우수한 해당화를 함께 사용하였다. 해당화와 머루액의 혼합비율을 4가지로 달리하여 제조 후 14일 발효와 다시 14일간 숙성기간을 거쳐서 해당화-머루주를 만들었다. 머루액의 함량이 높은 그룹에서는 빠른 발효속도를 보였으며, 최종적으로 ethanol 함량도 높게 나타나는 경향이었으며, 특히 anthocyanin 함량이 높았다. 머루주는 anthocyanin 함량과 색도가 지나치게 높을 뿐만 아니라, 높은 산미로 인해 기호성을 저하시키는 원인이 된다. 해당화즙의 첨가는 머루주의 anthocyanin 함량, 색도와 산미를 저하시키는 효과가 있는 것으로 나타나, 머루주의 기호성을 증가시키는 효과가 있을것으로 기대된다. 아미노산 분석결과는 머루주 성분에는 신맛과 쓴맛을 부여하는 아미노산의 비율이 높고, 상대적으로 단맛과 관련된 아미노산은 낮으므로 최종제품을 인위적으로 특정 아미노산을 첨가하는 방법 등이 고려할 만한 방법으로 생각된다.

Four different mixing ratios of Rose rugosa Thun and Vitis amurensis (Moru) were prepared. These included Rose rugosa Thun two vs. Moru one (Moru 33), Rose rugosa Thun one vs. Moru two (Moru 67), Rose rugosa Thun one vs. Moru five (Moru 83), and Moru (Moru 100). Their physiochemical changes were investigated during 28 days of fermentation followed by aging. The final brix, pH, and total titratable acidity values of the four experiments were in the following ranges: 6.0-8.2$^{\circ}$Bx, 3.87-4.03, and 0.94-1.18%, respectively. Final ethanol contents were 6.5% in Moru 33, 11.8% in Moru 67, 11.1% in Moru 83, and 11.4% in Moru 100. As the amount of Rose rugosa Thun increased, anthocyanin content, color intensity, organic acid, and free amino acid concentrations were reduced. These findings demonstrate that the supplementation of Rose rugosa Thun to Moru prior to alcohol fermentation may help change the acidity, colour, and taste in the final product.

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