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Effects of Alcohol Concentration on Quality Changes of Maesil (Prunus mume) Liqueur during Leaching and Ripening  

Lee, Shin-Ho (Faculty of Food Technology and Service, Catholic University of Daegu)
Park, La-Young (Faculty of Food Technology and Service, Catholic University of Daegu)
Chae, Myeung-Hee (Doosan Corporation on Liquor BG Kyungsan Winery)
Publication Information
Food Science and Preservation / v.14, no.5, 2007 , pp. 552-556 More about this Journal
Abstract
The effects of alcohol concentration (30% 45% and 60%) on quality changes of maesil (Prunus mume) liqueur during leaching and ripening for 5 months were examined. Total acidity, pH and color of the liqueur generally increased with an increase alcohol concentration for 2 months. Thereafter the significant change did not occur. The contents of reducing sugar and polyphenol in the liqueur increased with an increase alcohol concentration and ripening periods. The major components of free sugar in maesil liqueur were fructose, glucose, sucrose and maltose. The content of fructose and glucose were higher than those of sucrose and maltose regardless alcohol concentration. Sucrose and maltose did not detect in the liqueur after leaching and ripening for 2 months. The major components of organic acid in maesil liqueur were citric, lactic, malic, and acetic acids. The optimal alcohol concentration was 45% and the duration of leaching and ripening was about 2 months for production of high-proof maesil liqueur.
Keywords
Prunus mume; liqueur; alcohol concentration; quality characteristics;
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Times Cited By KSCI : 4  (Citation Analysis)
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