Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Studies on the Mixture Wine Processing using Omija and Pear

오미자와 배를 이용한 혼합 발효주 제조 방법에 대한 연구

  • Jeong, Seok-Tae (Fermentation & Food Processing Division, National Academy of Agricultural Science) ;
  • Kong, Mun-Hee (Fermentation & Food Processing Division, National Academy of Agricultural Science) ;
  • Yeo, Soo-Whan (Fermentation & Food Processing Division, National Academy of Agricultural Science) ;
  • Choi, Ji-Ho (Fermentation & Food Processing Division, National Academy of Agricultural Science) ;
  • Choi, Han-Seok (Fermentation & Food Processing Division, National Academy of Agricultural Science) ;
  • Han, Gwi-Jung (Fermentation & Food Processing Division, National Academy of Agricultural Science)
  • 정석태 (국립농업과학원 발효이용과) ;
  • 공문희 (국립농업과학원 발효이용과) ;
  • 여수환 (국립농업과학원 발효이용과) ;
  • 최지호 (국립농업과학원 발효이용과) ;
  • 최한석 (국립농업과학원 발효이용과) ;
  • 한귀정 (국립농업과학원 발효이용과)
  • Received : 2010.11.01
  • Accepted : 2010.12.09
  • Published : 2010.12.31
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Abstract

Omija contains high organic acid content (5~7%) that must be reduced in order to produce high quality wine for consumption. In this study, we used pear, which has low total acid but plenty of sugar, to relieve the sourness of Omija material. Our group mixed Omija and pear at a ratio of 1:9 to 1:15 in order to attain a 0.5~0.7% total acid level, similar to commercial wine. As Omija was mixed with pear, the red color of Omija changed to a lighter red color. Alcohol fermentation solution of Bokbunja and Gaeryangmeoru were used to make up for the light red color of Omija pear wine. The red color of Bokbunja was confirmed to be similar to the original red color of Omija. It was proven that addition of 3~5% Bokbunja to Omija pear mixture wine produced replicated the red color image of Omija. Our results show that addition of 2~5% xylitol to Omija pear mixture wine was good by sensory test.

오미자는 유기산 함량이 5~7%로써 대단히 높기 때문에 기호성이 우수한 과일주를 제조하려면 희석이 불가피하다. 본 연구에서는 오미자를 희석하는데 향기와 총산 함량이 적고 당분이 풍부한 배를 이용하였는데, 오미자와 배를 1:9~1:15로 희석할 경우, 일반 과일주의 총산 농도인 0.6~0.7%와 비슷하게 되었다. 오미자 배 혼합 발효주의 경우 오미자의 붉은색이 엷어지는데, 이러한 적색을 보정하기 위하여 복분자와 개량머루 발효주를 적용한 결과, 복분자 발효주의 색상이 오미자 색상과 비슷한 것으로 판명되었다. 오미자 배혼합 발효주의 적색도 보정용으로 복분자 발효액을 첨가할 경우, 무게 비율로 3~5% 첨가시 오미자의 붉은색 이미지에 적합한 것으로 나타났다. 오미자 배 혼합 발효주의 쓴맛을 완화시키면서 단맛을 부여하며 효모에 의한 2차 발효를 방지하기 위한 방법으로 비발효성 당인 자일리톨을 첨가한 결과, 오미자 배 혼합 발효주에 대하여 자일리톨을 2~5% 첨가한 것이 기호성이 우수한 것으로 나타났다.

Keywords

References

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