Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality Characteristics of Tomato Wine on Fermentation Conditions

알코올 발효 조건에 따른 토마토 과실주의 품질특성

  • Jang, Se-Young (Dept. of Food Science and Technology, Keimyung University and Keimyung Foodex Co., Ltd) ;
  • Woo, Seung-Mi (Dept. of Food Science and Technology, Keimyung University and Keimyung Foodex Co., Ltd) ;
  • Jo, Yong-Jun (Dept. of Food Science and Technology, Keimyung University and Keimyung Foodex Co., Ltd) ;
  • Kim, Ok-Mi (Society of Wine Educator, Korea Co., Ltd) ;
  • Kim, I-Ho (Chamsarangdalseong) ;
  • Jeong, Yong-Jin (Dept. of Food Science and Technology, Keimyung University and Keimyung Foodex Co., Ltd)
  • 장세영 (계명대학교 식품가공학과 및 (주)계명푸덱스) ;
  • 우승미 (계명대학교 식품가공학과 및 (주)계명푸덱스) ;
  • 조용준 (계명대학교 식품가공학과 및 (주)계명푸덱스) ;
  • 김옥미 ((주)SWE Korea) ;
  • 김이호 (농업회사법인 참사랑달성) ;
  • 정용진 (계명대학교 식품가공학과 및 (주)계명푸덱스)
  • Published : 2010.03.31
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Abstract

This study investigated alcohol fermentation conditions for preparation of tomato wine. The alcohol contents of tomato wines prepared from semi-mature and full-mature tomato were about 11% whereas that of immature tomato was slightly lower (10.6%). When characteristics of tomato alcohol fermentation were examined on pre-treatment conditions, the wine from full mature-crushed whole tomato contained lower alcohol at 10.6% than those of full mature-crushed tomato removed stem and full mature-tomato juice removed stem (about 11%). For the effect of initial sugar, the alcohol content and sugar content of tomato wine increased in proportion to the concentration of initial sugar (8.8~14.4% and $5.5{\sim}9.2^{\circ}Brix$). However, initial titratable acidity and pH did not affect the alcohol contents during fermentation, and suggesting needed to be supplementation for sensory improvement of tomato wine. When the quality characteristics of tomato wine fermented under these optimal conditions were investigated, alcohol content, sugar content, titratable acidity and pH were found to be 11.1%, $6.1^{\circ}Brix$, 0.68% and 3.7, respectively. For alcohol components, the total amounts of methanol and fusel oil were 346 ppm and 313 ppm. In addition, maltose showed the highest level of 264.6 mg% in the free sugar analysis of tomato wine whereas sucrose contained 18.7 mg%.

본 연구에서는 토마토를 이용한 알코올 발효 조건을 조사하였다. 그 결과, 토마토 숙기정도에 따른 알코올 함량은 중간 및 완숙구간이 약 11%로 비슷한 함량을 나타내었고 미숙구간은 10.6%로 조금 낮았다. 토마토 전처리 조건에 따른 토마토 알코올 발효 특성을 조사한 결과, 알코올 함량은 완숙 토마토 마쇄액(A)이 10.6%로 낮게 나타났고, 꼭지 제거된 완숙 토마토 마쇄액(B) 및 꼭지 제거된 완숙 토마토 착즙액(C)이 약 11%로 각각 나타났다. 초기당도에 따른 영향에서 알코올 함량은 초기당도가 높아질수록 각각 8.8~14.4%로 높게 나타났다. 초기산도 및 pH는 발효기간 중 알코올 함량에는 큰 차이가 없었으나 향후 토마토 과실주의 관능적 특성을 고려하여 보완이 요구되었다. 상기 설정된 조건으로 알코올발효 시킨 발효액의 품질특성을 조사한 결과, 알코올 함량은 11.1%, 당도는 $6.1^{\circ}Brix$, 적정산도는 0.68%, pH는 3.7로 나타났다. 알코올 성분은 methanol이 346 ppm, fusel oil류 총량이 313 ppm으로 나타났다. 유리당은 maltose가 264.6 mg%로 가장 높게 나타났으며 sucrose가 18.7 mg%로 나타났다. 이상의 결과 토마토를 이용한 알코올 발효조건을 설정 할 수 있었으며, 향후 다양한 용도로 활용이 기대되었다.

Keywords

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