• 한국식품영양학회지
• /
• 제36권6호
• /
• pp.425-435
• /
• 2023

This study investigated quality characteristics and functionality of rose sparkling wine that were manufactured by secondary fermentation after inoculation of yeast strains. The pH of the samples ranged from 3.96 to 4.05 and total acidity ranged from 0.23 to 0.32%. The alcohol contents of wines ranged from 6.4 to 6.6% and the CO₂ pressure ranged from 2.0 to 2.6 bar. The brightness of rose wines ranged from 84.72 to 87.36, the redness from 9.28 to 14.15, and the yellowness from 9.50 to 19.20. The hue value of wines ranged from 1.137 to 1.513 and color intensity ranged from 0.724 to 0.882. Aroma analysis identified 14 alcohols, 22 esters, 4 ketones, 4 acids, and 17 miscellaneous compounds. The total tannin contents and total polyphenol contents of wines were 11.28~12.43 mg% and 24.79~28.20 mg%, respectively. The DPPH radical scavenging activity of wines ranged 63.33 to 67.89% and the ABTS radical scavenging activity of wines 82.16~86.06%. The results of this study provide a basis for establishing the brewing process of rose sparkling wines yeast strains.

• Applied Biological Chemistry
• /
• 제47권1호
• /
• pp.78-84
• /
• 2004

제주민속주인 좁쌀약주의 주질 개선을 위하여 전국에서 수집된 35종의 누룩으로부터 우수 곰팡이와 효모를 분리하였다. 수집된 누룩의 균수는 1 g당 곰팡이가 $6.4{\times}10^5{\sim}4.5{\times}10^7$개, 효모는 $1.4{\times}10^4{\sim}7.7{\times}10^7$개로 나타났다. 이 중에서 곰팡이 169균주, 효모 103균주를 분리하였으며 전분당화력이 좋은 곰팡이 16균주와 내당성 및 내알로올성이 강한 효모 1균주를 선발하였다. 분리된 곰팡이 균주들의 효소활성을 측정한 결과 A8-3이 glucoamylase활성, 액화력, xylanase 활성이 가장 높았고, B23-3은 당화력이 가장 우수하였다. 우수효모를 선발하기 위하여 pH,무게 감량, 내당성, 내알코올성 등을 측정한 결과, Saccharomyces속으로 추정된 A10-4가 가장 우수하였다. 같은 원료비율로 만든 누룩에 우수균주를 접종하였을 때, 단일 균주를 처리할 때보다 A8-3과 B23-3인 두 균주를 혼합하여 처리한 경우가 당화력이 높게 나타났다. 누룩을 원반형의 누룩과 팰릿(개량형) 형태로 만들어 혼합종균 배양액을 접종한 후 당화력을 측정한 결과, 비슷한 당화력을 나타내었다. 개량형 누룩을 사용하여 양조하는 경우, 좁쌀주 양조에 발효효율을 높일 수 있을 것으로 판단되었다. 수집된 누룩은 수분이 $10{\sim}13%$, 총당은 $55{\sim}70%$조 단백질은 $10{\sim}18%$조지방은 $0.2{\sim}1.0%$,회분은 $1.8{\sim}2.1%$이었다. 본 연구에서 제조한 누룩은 수분이 $12{\sim}15%$,총 당은 $61{\sim}71%$, 조단백질은 $15{\sim}20%$, 조지방은 $0.4{\sim}1.5%$, 회분은 $1.1{\sim}1.5%$이었다.

• 동아시아식생활학회지
• /
• 제23권4호
• /
• pp.437-443
• /
• 2013

Rice wine (makgeolli) containing various amounts of mountain ginsengs (MG) are being prepared with nuruk and yeasts, and the physicochemical characteristics and contents of ginsenosides in MG-makgeolli were analyzed. Average particle size of MG powder is $29.1{\mu}m$. MG slice (20 g) or powder (0~20 g) and rice (3,000 g) were used for 12 days fermentation of makgeolli, makgeolli containing slice of MG (SW-makgeolli), makgeolli containing 2 g (PW1-makgeolli), 10 g (PW2- makgeolli), 20 g (PW3-makgeolli) of powder of MG, respectively. Soluble solids and pH levels show no differences between five kinds of makgeolli groups, whilst the presence of high amounts of MG (PW3-makgeolli) caused decreases in ethanol and acidity. Major free amino acids in MG-makgeolli are glutamic acid and arginine. Total contents of 14 ginsenosides are approximately 2.5 g/100 g of dried MG powder and major ginsenoside were ginsenosides Re, Rb1, Rb2, Rg1, Rc and Rf. During the propagation of makgeolli containing MG, the ginsenosides Rb1, Rb2, Rb3, and Rc decreased, whilst ginsenosides Rg3 and compound K increased highly. It indicates that ginsenosides in MG are metabolized to different forms of ginsenosides by brewing microorganisms.

• Applied Biological Chemistry
• /
• 제14권2호
• /
• pp.117-120
• /
• 1971

Saccharomyces rouxii $T_9$의 생육에 미치는 당류의 영향과 내당성에 대하여 실험한 결과는 아래와 같다. (1) 생육에 가장 효과 있는 당류로는 inulin, fructose, maltose 등이였다. (2) glucose, saccharose, galactose, arabinose 등은 무염배지에서 보다 20% 식염함유배지에서 더욱 효과가 있었으며 fructose, inulin, xylose, sorbitol, raffinose, mannitol, mannose, trehalose, rhamnose 등은 무염배지에서 더욱 효과가 있었다. (3) maltose 와 lactose는 $5{\sim}10%$ 첨가 했을 경우 식염함유 배지에서 양호하였으며 15%이상 첨가 했을 때는 무염배지에서 더욱 양호하였다. (4) 일반작으로 배지의 당농도는 $15{\sim}30%$ 범위내에서 생육이 양호하였다. (5) glucose는 80%, saccharose와 maltose는 90% 농도에서 생육하였다.

• Applied Biological Chemistry
• /
• 제39권1호
• /
• pp.16-19
• /
• 1996

청주의 주질을 향상시키기 위한 전보의 연구에서, 유용효모로서 분리된 균주에 대하여 균학적 성질을 조사하고, 일부의 사항에 대하여는 일본청주효모와 그 특성을 비교하였다. 분리효모 KP-16, KP-21 및 KP-54 균주는 모두 saccharomyces cerevisae로 동정되었고, TTC 염색성이 pink계이었다. 맥아즙 배지에서의 피막(被膜) 형성능은 KP-16 및 KP-21 균주는 약하였으나, KP-54균주는 강하였다. 당의 발효성과 탄소원의 자화성은 KP-16과 KP-21 균주는 동일하였고, KP-54 균주는 다소 달랐다. 분리효모는 모두 ${\alpha}-methyl-D-glucoside$를 발효도 자화도 하지 못하였으며, 이는 현재 사용되고 있는 일본청주효모와 다른 점 중의 하나였다. 비타민 요구성에 있어서 분리균주는 모두 biotin과 pantothenate를 요구하였으며, biotin을 요구하는 점은 일본청주효모와는 다른 특성이었다. 내알코올성은 분리균주 모두 일본청주효모 K-7및 K-9균주보다 강하였다.

• 한국작물학회:학술대회논문집
• /
• 한국작물학회 2017년도 9th Asian Crop Science Association conference
• /
• pp.256-256
• /
• 2017

The purpose of this study was to evaluate the effects of rice cultivars (Hangaru, Seolgaeng, Dasan-1 and Anda) on quality characteristics of rice beer. As for moisture content, Hangaru and Seolgaeng that are soft rice were higher than Dasan-1 and Anda as 14.48 and 14.62%, respectively. Dasan-1 and Anda showed higher protein content as compared to other varieties. As for amylose content, Hangaru turned out to be lower than other varieties as 17.71%, whereas reducing sugar content of Hangaru and Seolgaeng was higher than Dasan-1 and Anda. Results of hardness showed that Hangaru and Seolgaeng were measured lower than Dasan-1 and Anda. As a result of measuring alcohol content, pH and color of beer brewed by rice cultivars, no significant difference by cultivars was found, but measurement result of bitterness showed that beer brewed with Hangaru and Seolgaeng showed lower bitterness comparing to the beer brewed with Dasan-1 and Anda. The results of this study suggest that Hangaru and Seolgaeng are considered cultivars suitable for brewing quality of rice beer.

• 한국식생활문화학회지
• /
• 제16권4호
• /
• pp.371-377
• /
• 2001

Li was a sweet beverage containing $2{\sim}3$ percents ethyl alcohol made from malt by spontaneous fermentation from ancient custom to fifteenth century. Li was changed to the rice wine being a sweet beverage of low alcohol content using nuruk as starter and the sikhae which is non-alcoholic fermented beverage. Li was made for drinking and ceremony in Korea, China and Japan. It disappeared from the beverage items along with its method of manufacture from malt, but in Korean had made Li using nuruk until recent. We made Li according to Book of Imwon-Keongjae Ji (The book of country economy) methods for reappearance of Li. Fermentation characteristics for the production of Li with Saccharomyces cerevisiae, Saccharomyces bayanus and Saccharomyces sake were investigated. Among the yeast strains tested, Li fermented with S. sake showed higher alcohol production. Total sugar decreased considerably during the whole period of fermentation(30 hours), while ethyl alcohol content increased at $2.98{\sim}3.52%$. As the fermentation progressed, the pH decreased until the 30 hours of fermentation, while total acid increased during the same period. In fermentation of 36 hours, Li consisted of about $2.98{\sim}3.52%$ of alcohol content, $5.3{\sim}6.0%$ of total sugar, $1.45{\sim}2.21mg%$ of reducing sugar and total acidity were reached up to $24.4{\sim}29.5mg%$ for Li manufactured with S. cerevisiea sake, S. bayanus and S. sake.

• 한국식품과학회지
• /
• 제43권4호
• /
• pp.438-445
• /
• 2011

유자즙을 첨가하여 제조한 막걸리의 적절한 유자즙 첨가량을 확정하기 위하여 유자즙의 첨가량을 3, 6, 9%로 하여 막걸리를 제조하여 발효 중 이화학적 특성과 관능적 특성을 조사하였다. 그 결과 제조된 막걸리의 이화학적 특성은 몇몇 결과를 제외하고는 각 실험구들 간에뚜렷한 유의차를 보이지 않았다. 그 중, 유자즙 6%를 첨가하여 제조한 막걸리의 경우 이화학적 특성은 다른 실험구들과 거의 유사한 특징을 보이며, 관능적 특성이 가장 우수하므로 유자즙을 6% 첨가한 막걸리의 제조가 가장 적합하다고 판단되었다. 연구를 통해 유자에 함유되어 있는 hesperidin, naringin과 같은 생리활성 물질의 섭취가 유자즙을 첨가하여 제조한 막걸리를 통해서 가능하다고 보여지며, 유자의 활용 방안 중 한 가지 대안을 제시했다고 생각된다.

• Journal of Applied Biological Chemistry
• /
• 제63권3호
• /
• pp.229-234
• /
• 2020

Beer production with rice or other malt substitutes suffers from a lack of suitable enzymes for saccharification. For this reason, rice nuruk (fermentation starter) was tested as a starch replacement for malt in the saccharification process of beer production. The results of this study show that the enzyme activities of rice nuruk made with brewing fungi were higher than those of malt. Saccharification and glucoamylase activities were high in Aspergillus awamori KCCM 30790 and α-amylase activity was high in Aspergillus oryzae CF1003. Overall, malt beer had significantly higher alcohol, pH, total acid, volatile acids, amino acids, free amino nitrogen, bitterness unit and ΔE than rice nuruk beer. Where as Aspergillus awamori KCCM 30790 beer had significantly higher soluble solids, reducing sugar than malt beer. According to a sensory evaluation, malt beer was better color, flavor and Aspergillus oryzae CF1003 beer was better taste, texture, overall acceptability than other beer. Therefore Aspergillus awamori KCCM 30790 beer was suitable considering enzyme activities (saccharification, glucoalmylase) and physicochemical characteristics (soluble solids, reducing sugar). And then Aspergillus oryzae CF1003 beer was suitable considering sensory evaluation (taste, texture, overall acceptability). Therefore rice nuruk like Aspergillus awamori KCCM 30790 and Aspergillus oryzae CF1003 were suitable as a substitute material that can replace for malt in beer proceccing.

• 동아시아식생활학회지
• /
• 제26권5호
• /
• pp.445-449
• /
• 2016

In this study, Red pearl (4x) and MBA (2x) were crossed Gangwon-do Agricultural Research and Extension Services in 2000 to compare the brewing characteristics of Cheonghyang, a seedless kind of grape registered in 2009, by maturity. Fruit characteristics of Cheonghyang were examined after the first racking and 300 days after fermentation during aging in manufacturing wine based on maturity categories of being immature, mature, and overmature after harvest between August 25 and 27, 2014. The soluble solid matter content did not differ between the first racking following manufacturing wine and during ripening, and the alcohol content following the first racking was 12.9% for immature ones, 13.0% for mature ones, and 12.7% for overmature ones., The alcohol content decreased by appropriately 1.3% to 1.8% during ripening. The total acidity content was 0.9% for immature ones, 0.8% for mature ones, and 0.5% for overmature ones following the first racking and showed insignificant variations during ripening of 0.8%, 0.7%, and 0.5%, respectively, with wine made from mature ones showing proper acidity. The volatile acid content following the first racking during ripening, showing insignificant variation by maturity; however, it decreased after ripening. The sensory evaluation detected differences in acidity of wine between mature and overmature grapes. There was no difference in sour taste between immature and mature grapes; however, overmature ones had low levels of sour taste. Our results showed that mature wine had the best overall preference.