The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics of Korean Traditional Wines with Different Amounts of Sorghum and Corn

수수 및 옥수수 첨가 비율별 발효주의 품질 특성

  • Park, Hyejin (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Kwon, Nu Ri (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Kang, Hye Jeong (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Kim, Ju-Hyoung (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Eom, Hyun-Ju (Chungcheongbukdo Agricultural Research and Extension Services)
  • Received : 2022.08.23
  • Accepted : 2022.10.11
  • Published : 2022.10.31
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Abstract

In this study, we attempted to compare the quality characteristics of korean traditional wines with different amounts of corn and sorghum. These samples were analyzed for pH, total acidity, ethanol contents, total polyphenol, total flavonoid and tannin contents, ABTS and DPPH radical scavenging activities. The pH of fermented wines ranged from 3.83 to 4.64 and the total acidity of samples ranged from 0.30~0.63% on the 12th day of fermentation period. After 12 days of fermentation, the alcohol content of sorghum and corn fermented wines ranged between 11.6~15.5%. The a value(Redness) of fermented wines was the highest at 8.13 in B treatment and the a value decreased as the rate of corn addition increased. Total polyphenol and flavonoid contents had the highest values(162.64 and 18.44 mg/100 mL, respectively) in the E treatment which is the fermented wines of 25% Sorghum and 75% Corn. The ABTS and DPPH radical scavenging activity of the samples were 71.06~74.57% and 15.46~36.20% respectively. Antioxidant activity was higher in fermented wines with sorghum and corn than in control. As a result, this study provides useful scientific information that quality characteristics of fermented wines containing sorghum and corn and forms a basis in the food and wine industry.

Keywords

Acknowledgement

본 논문은 농촌진흥청 연구사업(주관과제명: 고체발효 활용 고향기 증류주 제조기술 개발, 과제번호: PJ015294)의 지원에 의한 것으로, 이에 감사드립니다.

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