[논문]수수 및 옥수수 첨가 비율별 발효주의 품질 특성

박혜진; 권누리; 강혜정; 김주형; 엄현주

doi:10.9799/ksfan.2022.35.5.369

수수 및 옥수수 첨가 비율별 발효주의 품질 특성
Quality Characteristics of Korean Traditional Wines with Different Amounts of Sorghum and Corn 원문보기

한국식품영양학회지 = The Korean journal of food and nutrition, v.35 no.5, 2022년, pp.369 - 377

박혜진 (충청북도농업기술원) , 권누리 (충청북도농업기술원) , 강혜정 (충청북도농업기술원) , 김주형 (충청북도농업기술원) , 엄현주 (충청북도농업기술원)

Abstract ▼ AI-Helper

In this study, we attempted to compare the quality characteristics of korean traditional wines with different amounts of corn and sorghum. These samples were analyzed for pH, total acidity, ethanol contents, total polyphenol, total flavonoid and tannin contents, ABTS and DPPH radical scavenging activities. The pH of fermented wines ranged from 3.83 to 4.64 and the total acidity of samples ranged from 0.30~0.63% on the 12th day of fermentation period. After 12 days of fermentation, the alcohol content of sorghum and corn fermented wines ranged between 11.6~15.5%. The a value(Redness) of fermented wines was the highest at 8.13 in B treatment and the a value decreased as the rate of corn addition increased. Total polyphenol and flavonoid contents had the highest values(162.64 and 18.44 mg/100 mL, respectively) in the E treatment which is the fermented wines of 25% Sorghum and 75% Corn. The ABTS and DPPH radical scavenging activity of the samples were 71.06~74.57% and 15.46~36.20% respectively. Antioxidant activity was higher in fermented wines with sorghum and corn than in control. As a result, this study provides useful scientific information that quality characteristics of fermented wines containing sorghum and corn and forms a basis in the food and wine industry.

주제어

표/그림 (8)

표 Table 1. Chemical characteristics of fermentation periods in Korean traditional wines with different amounts of sorghum and corn^1),2)
그림 Fig. 1. Reducing sugar contents of Korean traditional wines with different amounts of sorghum and corn. A, control (rice 100%); B, sorghum 100%; C, 75% sorghum and 25% corn; D, 50% sorghum and 50% corn; E, 25% sorghum and 75% corn.
표 Table 2. Colorimetric characteristic of fermentation periods in Korean traditional wines with different amounts of sorghum and corn^1),2)
그림 Fig. 2. Total polyphenol contents of Korean traditional wines with different amounts of sorghum and corn. A, control (rice 100%); B, sorghum 100%; C, 75% sorghum and 25% corn; D, 50% sorghum and 50% corn; E, 25% sorghum and 75% corn.
그림 Fig. 4. Tannin contents of Korean traditional wines with different amounts of sorghum and corn. A, control (rice 100%); B, sorghum 100%; C, 75% sorghum and 25% corn; D, 50% sorghum and 50% corn; E, 25% sorghum and 75% corn.
그림 Fig. 3. Total flavonoid contents of Korean traditional wines with different amounts of sorghum and corn. A, control (rice 100%); B, sorghum 100%; C, 75% sorghum and 25% corn; D, 50% sorghum and 50% corn; E, 25% sorghum and 75% corn.
그림 Fig. 5. ABTS free scavenging activity of Korean traditional wines with different amounts of sorghum and corn. A, control (rice 100%); B, sorghum 100%; C, 75% sorghum and 25% corn; D, 50% sorghum and 50% corn; E, 25% sorghum and 75% corn.
그림 Fig. 6. DPPH free scavenging activity of Korean traditional wines with different amounts of sorghum and corn. A, control (rice 100%); B, sorghum 100%; C, 75% sorghum and 25% corn; D, 50% sorghum and 50% corn; E, 25% sorghum and 75% corn.

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저자의 다른 논문 :

표제어: PCR

동의어: Packet Collision Rate

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용어 설명: PCR은 세균 특이성이 있는 primer를 이용하여 적은 수의 세균이 있을지라도 쉽게 검출할 수 있는 유용한 방법이며, 이를 이용하여 구강 내 치면세균막이나 타액에서 직접 세균을 검출할 수 있게 되었다[8].

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