국문초록 전통 사과주 제조방법에 관한 연구 공주대학교 대학원 식품공학과 식품화학 및 식품가공학 전공 김상태 예산 지역에서 수확한 사과를 이용한 전통 사과주를 제조하기 위하여 효모, 효모와 누룩을 이용한 사과주 제조에 적합한 균주를 선발하여 발효적성을 검토하고 사과주 발효 중 일반성분, ...
국문초록 전통 사과주 제조방법에 관한 연구 공주대학교 대학원 식품공학과 식품화학 및 식품가공학 전공 김상태 예산 지역에서 수확한 사과를 이용한 전통 사과주를 제조하기 위하여 효모, 효모와 누룩을 이용한 사과주 제조에 적합한 균주를 선발하여 발효적성을 검토하고 사과주 발효 중 일반성분, 유리당, 유기산 분석 및 저장 중 사과주에 존재하는 효모를 검색한 결과는 다음과 같다. 1. 각 실험구에서 pH, acetic acid, Brix, ethyl alcohol을 측정한 결과는 발효초기 pH 3.78, Acetic acid 0.78%에서 발효말기 pH 3.90, Acetic acid 약 0.8~0.9%의 값이 측정되었으며 당도를 22°Brix로 하였을때 알코올생성량은 약 9~12%이었고, 당 소비량은 약 12~14°Brix이었다. 2. 색의 변화를 관찰한 결과 L, a, b값이 초기 31.2, -1.2, 7.4로 측정되었고 발효말기 28.0, -1.5, 4.0 로 발효 초기보다 3.2, 0.3, 3.4 정도 감소하였다. 3. 유리당의 함량의 변화는 발효초기 평균 glucose 3.32㎎%, fructose 3.97㎎%, sucrose 1.57㎎% 등이었으며 발효 말기에는 glucose 2.37㎎%, fructose 1.83㎎%, sucrose 0.09㎎%으로 감소하였다. 4. 발효 과정 중 유기산의 변화는 malic acid의 함량이 가장 많았고 발효초기 평균 malic acid 0.28㎎%, acetic acid 0.04㎎%, succinc acid 0.03㎎% 등이었으며 발효말기 각각 0.34㎎%, 0.12㎎%, 0.07㎎%로 증가하였고 ascorbic acid는 Saccharomyces cerevisiae, Saccharomyces cerevisiae HG-7, Saccharomyces cerevisiae W-18의 실험구에서만 측정되었고 citric acid의 함량은 변화가 없었다. 5. 발효 후 사과주의 균주를 동정 결과는 공통적으로 검색 된 균이 Saccharomyces cerevisiae 이었고 Dry yeast 와 Dry yeast + koji의 첨가 사과주에서는 Saccharo -myces cerevisiae 이외에 Candida magnoliae, Candida glabrata, Kloeckera spp, C. krusei/ incospicua등의 균들이 검색되었다.
국문초록 전통 사과주 제조방법에 관한 연구 공주대학교 대학원 식품공학과 식품화학 및 식품가공학 전공 김상태 예산 지역에서 수확한 사과를 이용한 전통 사과주를 제조하기 위하여 효모, 효모와 누룩을 이용한 사과주 제조에 적합한 균주를 선발하여 발효적성을 검토하고 사과주 발효 중 일반성분, 유리당, 유기산 분석 및 저장 중 사과주에 존재하는 효모를 검색한 결과는 다음과 같다. 1. 각 실험구에서 pH, acetic acid, Brix, ethyl alcohol을 측정한 결과는 발효초기 pH 3.78, Acetic acid 0.78%에서 발효말기 pH 3.90, Acetic acid 약 0.8~0.9%의 값이 측정되었으며 당도를 22°Brix로 하였을때 알코올생성량은 약 9~12%이었고, 당 소비량은 약 12~14°Brix이었다. 2. 색의 변화를 관찰한 결과 L, a, b값이 초기 31.2, -1.2, 7.4로 측정되었고 발효말기 28.0, -1.5, 4.0 로 발효 초기보다 3.2, 0.3, 3.4 정도 감소하였다. 3. 유리당의 함량의 변화는 발효초기 평균 glucose 3.32㎎%, fructose 3.97㎎%, sucrose 1.57㎎% 등이었으며 발효 말기에는 glucose 2.37㎎%, fructose 1.83㎎%, sucrose 0.09㎎%으로 감소하였다. 4. 발효 과정 중 유기산의 변화는 malic acid의 함량이 가장 많았고 발효초기 평균 malic acid 0.28㎎%, acetic acid 0.04㎎%, succinc acid 0.03㎎% 등이었으며 발효말기 각각 0.34㎎%, 0.12㎎%, 0.07㎎%로 증가하였고 ascorbic acid는 Saccharomyces cerevisiae, Saccharomyces cerevisiae HG-7, Saccharomyces cerevisiae W-18의 실험구에서만 측정되었고 citric acid의 함량은 변화가 없었다. 5. 발효 후 사과주의 균주를 동정 결과는 공통적으로 검색 된 균이 Saccharomyces cerevisiae 이었고 Dry yeast 와 Dry yeast + koji의 첨가 사과주에서는 Saccharo -myces cerevisiae 이외에 Candida magnoliae, Candida glabrata, Kloeckera spp, C. krusei/ incospicua등의 균들이 검색되었다.
ABSTRACT* A Study on the Processing Method of traditional Apple Wine Sang-Tae Kim Department of Food Science Technlolgy Graduate School, Kongju National University Kongju. Korea (Supervised by Professor : Won-Jong Park ) In order to produce traditional apple wine with apples harvested in the Yesan r...
ABSTRACT* A Study on the Processing Method of traditional Apple Wine Sang-Tae Kim Department of Food Science Technlolgy Graduate School, Kongju National University Kongju. Korea (Supervised by Professor : Won-Jong Park ) In order to produce traditional apple wine with apples harvested in the Yesan region, this study selected yeast and strains suitable for producing apple wine with yeast, koji and examined their fermentation aptitude. On the basis of these steps, this study went on to examine the general elements found during wine fermentation and the yeast existing in the wine during the analysis and storage of free sugar and organic acid. The following is the result of the examination. 1. pH, acetic acid, Brix and ethyl alcohol in each test group were pH 3.78 and acetic acid 0.8% found in the beginning stage of fermentation changed to pH 3.9 and acetic acid about 0.8~0.9% in the final stage of fermentation. When the sugar level was set at 22°Brix, the ethyl alcohol production amount was approximately 9~12% and the sugar consumption about 12~14°Brix. 2. Changes of color were L, a and b values were 31.2, -1.2 and 7.4, respectively but first were observed to be 28.0, -1.5 and 4.0 in the final stage, the three values having dropped by 3.2, 0.3 and 3.4, respectively. 3. Changes of free sugar contents were In the initial stage of fermentation, the average content was glucose 3.32mg%, fructose 3.97mg% and sucrose 1.57mg% but these fell to glucose 2.37mg%, fructose 1.83mg% and sucrose 0.09mg% in the final stage. 4. Changes of organic acid were Malic acid showedthe highest amount of content. An average of malic acid 0.28mg%, acetic acid 0.04mg%, succinc acid 0.03mg% in the initial stage increased to malic acid 0.34mg%, acetic acid 0.12mg%, succinc acid 0.07mg% in the last stage. Ascorbic acid was observed only in the Saccharomyces cerevisiae, Saccharomyces cerevisiae HG-7 and Saccharomyces cerevisiae W-18 experimental groups. Citric acid showed no change in content. 5. The result of examining the apple wine after fermentation is that the commonly found germs are Saccharomyces cerevisiae, and that the apple wine in which dry yeast and koji were added has developed Candida magnoliae, Candida glabrata, Kloeckera spp, C. krusei/ incospicua, not to mention Sccharomyces cerevisiae. * A thesis submitted to the committee of Graduate School, Kong Ju National University in partial fulfillment of the requirements for the degree of Master of Food Science and Technology Conferred in February 2003.
ABSTRACT* A Study on the Processing Method of traditional Apple Wine Sang-Tae Kim Department of Food Science Technlolgy Graduate School, Kongju National University Kongju. Korea (Supervised by Professor : Won-Jong Park ) In order to produce traditional apple wine with apples harvested in the Yesan region, this study selected yeast and strains suitable for producing apple wine with yeast, koji and examined their fermentation aptitude. On the basis of these steps, this study went on to examine the general elements found during wine fermentation and the yeast existing in the wine during the analysis and storage of free sugar and organic acid. The following is the result of the examination. 1. pH, acetic acid, Brix and ethyl alcohol in each test group were pH 3.78 and acetic acid 0.8% found in the beginning stage of fermentation changed to pH 3.9 and acetic acid about 0.8~0.9% in the final stage of fermentation. When the sugar level was set at 22°Brix, the ethyl alcohol production amount was approximately 9~12% and the sugar consumption about 12~14°Brix. 2. Changes of color were L, a and b values were 31.2, -1.2 and 7.4, respectively but first were observed to be 28.0, -1.5 and 4.0 in the final stage, the three values having dropped by 3.2, 0.3 and 3.4, respectively. 3. Changes of free sugar contents were In the initial stage of fermentation, the average content was glucose 3.32mg%, fructose 3.97mg% and sucrose 1.57mg% but these fell to glucose 2.37mg%, fructose 1.83mg% and sucrose 0.09mg% in the final stage. 4. Changes of organic acid were Malic acid showedthe highest amount of content. An average of malic acid 0.28mg%, acetic acid 0.04mg%, succinc acid 0.03mg% in the initial stage increased to malic acid 0.34mg%, acetic acid 0.12mg%, succinc acid 0.07mg% in the last stage. Ascorbic acid was observed only in the Saccharomyces cerevisiae, Saccharomyces cerevisiae HG-7 and Saccharomyces cerevisiae W-18 experimental groups. Citric acid showed no change in content. 5. The result of examining the apple wine after fermentation is that the commonly found germs are Saccharomyces cerevisiae, and that the apple wine in which dry yeast and koji were added has developed Candida magnoliae, Candida glabrata, Kloeckera spp, C. krusei/ incospicua, not to mention Sccharomyces cerevisiae. * A thesis submitted to the committee of Graduate School, Kong Ju National University in partial fulfillment of the requirements for the degree of Master of Food Science and Technology Conferred in February 2003.
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