Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Quality Characteristics and Manufacture of Mulberry Wine

오디 와인 제조 및 품질특성

  • Jung Gi-Tai (Jeollabuk-do Agricultural Research and Extension Services) ;
  • Ju In-Ok (Jeollabuk-do Agricultural Research and Extension Services) ;
  • Choi Dong-Geun (Collage of Agriculture & life science, Chonbuk National University)
  • Published : 2005.02.01
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Abstract

To poodnce a value added of mulberry, this study was optimized the condition for manufacture of wine using mulberry. On fermentation of mulberry wine, the best yeasts were Saccharomyces cerevisiae JBS 30 and JBS 33, and optimum composition of medium was crushed mulberry juice of $50\%$, sugar of $24\;^{\circ}brix,\;Na_2S_2O_5\;of\;0.02\%$. The content of alcohol after fermentation of 10 days at $25^{\circ}C$ was $11.2\%$. Sensory evaluation showed that color, taste and odor of mulberry wine were acceptable, and Saccharomyces cerevisiae JBS 30 was not difference compared to JBS 33.

오디의 부가가치 향상을 위하여 오디 가공식품을 다양화 하고자, 오디 발효주의 제조를 위한 발효균주와 과즙량, 당원, 질소원 그리고 아황산 첨가 등 적정 발효조건을 검토한 결과는 다음과 같다. 오디 발효주의 우수 균주는 Saccharomyces cerevisiae JBS 30과 JBS 33이었고 적정배지 조성은 과즙 $50\%$, 설탕 $24^{\circ}brix,\;Na_2SO_3\;200\;ppm$이었으며 $25^{\circ}C$에서 10일 발효하면 $11.2\%$ 알코올이 생성되었다. 관능검사 결과 두 균주 간 차이가 없이 색, 맛, 향 모두 양호하였다.

Keywords

References

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