• 제목/요약/키워드: Dae-hong

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대홍복숭아 과실주의 품질 특성에 미치는 효소와 침용 시간의 영향 (Effects of Enzyme Treatment and Skin Contact Time on the Characteristics of Dae-hong Peach Wine)

  • 임보라;김다혜;강지은;한귀정;정석태;김찬우
    • 한국식생활문화학회지
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    • 제38권6호
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    • pp.442-455
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    • 2023

  • This study investigated the effects of pectinase treatment and skin contact time on the quality characteristics of Dae-hong peach wine. Wine was produced with variations in enzyme treatment and skin contact time (1 hour, 2 hours, 1 day, 2 days, and until the completion of fermentation). Enzyme treatment increased the production yield by 6%, as well as ethanol and redness levels, compared to the non-treated control. Volatile components were higher when the skin contact time was 2 hours or 1 day. Results were compared according to enzyme treatment and skin contact time and found to be influenced by methanol and 3-methyl-1-butanol. Enzyme treatment effectively enhanced yields and volatile compound contents. However, skin contact should be concluded a day before 1 day to ensure compliance with methanol legislative requirements. Therefore, our findings show that enzymatic treatment with shorter skin contact time preserves the distinctive characteristics of Dae-hong peaches and ensures the production of safe and flavorful wine.

  • https://doi.org/10.7318/KJFC/2023.38.6.442 인용 PDF