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

  • 제22권6호
  • /
  • Pages.886-894
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  • 2012
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  • 1225-6781(pISSN)
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  • 2288-8802(eISSN)
동아시아식생활학회 (The East Asian Society of Dietary Life)
권호 표지

약용 식물을 첨가한 머루주의 이화학적 특성과 발효 품질 평가

Evaluation of Physicochemical and Fermentation Qualities of Moru Wines Supplemented with Pine Needles or Medicinal Herbs

  • 이제혁 (덕성여자대학교 식물자원연구소) ;
  • 강태호 (설악산발효 영농조합법인) ;
  • 엄병헌 (한국과학기술원 강릉분원) ;
  • 손은화 (강원대학교 생약자원개발학과) ;
  • 한우철 (강원대학교 식품영양학과) ;
  • 지설희 (강원대학교 식품영양학과) ;
  • 장기효 (강원대학교 식품영양학과)
  • Lee, Je-Hyuk (Plant Resources Research Institute, Duksung Women's University) ;
  • Kang, Tae-Ho (Seoraksan Fermentation Farming Association Corporation) ;
  • Um, Byung-Hun (Natural Product Research Center, Korea Institute of Science and Technology KIST Gangneung) ;
  • Sohn, Eun-Hwa (Dept. of Herbal Medicine Resource, Kangwon National University) ;
  • Han, Woo-Cheul (Dept. of Food and Nutrition, Kangwon National University) ;
  • Ji, Seol-Hee (Dept. of Food and Nutrition, Kangwon National University) ;
  • Jang, Ki-Hyo (Dept. of Food and Nutrition, Kangwon National University)
  • 투고 : 2012.11.15
  • 심사 : 2012.12.27
  • 발행 : 2012.12.31
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초록

For the development of Moru wine with enhanced sensory qualities, Moru (Vitis amurensis) wines were fermented with pine needles from Pinus densiflora Siebold et Zuccarini to make Moru-pine wine or medicinal herbs from Astragali Radix and Viscum album to make Moru-herb wine. Moru without pine needles or medicinal herbs was included as a control. Pine needles and Astragali Radix/Viscum album delayed the fermentation of Moru wine, but after 40 days of fermentation and aging, final ethanol contents, pH, acidity, and the sugar/organic acid content in these kinds of Moru wines had no differences. The final ethanol level and acidity of Moru wines were 11.5~12.9% and 1.1~1.2%, respectively, but any sugars (glucose, fructose and sucrose) were not detected in all Moru wines. These results are consistent with the general characteristics of Moru wines, which have a high acidity and low sugar contents. Relatively low browness and antocyanins were detected in Moru-herb wine decreasing its chromaticity in a sensory test. Overall, the supplements of Astragali Radix/Viscum album reduced the color of normal Moru wine, which might be applied toward the development of conventional Moru wines.

키워드

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