초록

한방에서 강장과 보간 등에 효과가 있는 것으로 알려진 구기자를 원료로 술을 양조하여 그 일반성분, 유기산, 메탄올, ester, 휴젤유 및 $SO_2$ 등을 조사하였고, $20^{\circ}C$와$30^{\circ}C$에서 20일 저장하면서 위의 성분분석과 관능 검사를 하였다. 보당형 구기자술 중의 유기산량은 젖산, 능금산, 주석산 및 초산 등이 주를 이루었으며 ester 및 휴젤유는 각각 $4.0{\sim}5.0\;mg%$와 $12{\sim}30\;mg%$ 그리고 methanol은 $25{\sim}27\;mg%$이었다. 약주형 구기자술의 ester 및 휴젤유는 보당형보다 많았다. 한편, 보당형 및 약주형 구기자술의 주질에 미치는 저장온도는 $30^{\circ}C$보다 $20^{\circ}C$가 좋았으며 살균 처리법은 $SO_2$ 100 ppm 첨가 또는 $60^{\circ}C/30$분의 처리가 좋았다.

Abstract

Fruit of Lycium chinense Miller was known to Korean as traditional medicine that has effective components for strengtherning function of human body, especially liver. To study characteristics of the wine and Yakju made by fruit Lycium chinense Miller, general components such as organic acid, methanol, ester, fusel oil and $SO_2$ were analyzed after storing them for 10 and 20 days at $20^{\circ}C\;and\;30^{\circ}C$, respectively. Organic acid contents of the wine were mainly lactic, malic, tartaric and acetic acid. Ester and fusel oil contents of the wine were $4.0{\sim}5.0\;mg%$ and $12{\sim}30\;mg%$, respectively, and the values were smaller than those of the Yakju. Methanol content of the wine was $25{\sim}27\;mg%$. Storage temperature in terms of the quality of the wine and Yakju was better in $20^{\circ}C\;than\;30^{\circ}C$. Treatment of the wine and Yakju either by adding 100 ppm of $SO_2$ or heating at $60^{\circ}C$ for 30 min was better in quality than control for storage.

주제어

#Wine of Lycium chinense  

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1. Kim, In-Ho ; Kim, Seong-Ho ; Kwon, Joong-Ho 2008. "Fermentation Characteristics of Yakju Added with Acanthopanacis cortex Extract" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 37(4): 521~527  원문보기 상세보기