Quality Characteristics of Fermented Wine Using Nuruk by Aging Container and Period of Distilled Liquor
2014
Lee, D.H., Gyeonggi-do Agricultural Research and Extension Services, Gyeonggi, Republic of Korea | Park, I.T., Gyeonggi-do Agricultural Research and Extension Services, Gyeonggi, Republic of Korea | Lee, Y.S., Gyeonggi-do Agricultural Research and Extension Services, Gyeonggi, Republic of Korea | Seo, J.S., Gyeonggi-do Agricultural Research and Extension Services, Gyeonggi, Republic of Korea | Jung, J.W., Korea Food Research Institute, Gyeonggi, Republic of Korea | Kim, T.W., Korea Food Research Institute, Gyeonggi, Republic of Korea | Kim, J.H., Korea Food Research Institute, Gyeonggi, Republic of Korea | Ahn, B.H., Korea Food Research Institute, Gyeonggi, Republic of Korea
This study aimed to determine the quality characteristics of fermented wine using Nuruk according to the type of aging container (jar or stainless container) and aging time. Alcohol analysis was initiated at 40.4¢¦39.3%, and alcohol contents in the jar and stainless container decreased as aging time increased. Volatile acid content slightly increased in the reduced pressure (RP) jar and stainless container and showed a different result in the atmospheric pressure (AP) container. Amount of acetic acid did not change either in the jar or stainless container as aging time increased. In the case of 2-thiobarbituric acid (TBA), RP was lower than AP after distillation, and TBA value did not change much either in the jar or stainless container. In the case of fusel alcohol by aging time, n-propanol content did not increase either in the jar or stainless container as aging time increased. Iso-butanol content was reduced in the jar but did not change in the stainless container. In the AP container, more aromatic components were measured on the 180th day of aging time than after distillation. High boiling point aromatic components increased in particular. In the stainless container, more aromatic components were generated on the 180th day of aging, but their amount was relatively lower than in the jar. In the jar aging sensory test, the sensory score at RP 50 cmHg was highest on the 180th day of aging. In the case of AP 80¡�C liquor, sensory score on the 180th day was the most improved.
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