梅實酒(非醱酵性) 製造條件에 關한 試驗(Ⅵ) = The Experiment of the Processing Condition on Nonfermentative Japanese Apricot Wine(Ⅵ)

국문 초록 (Abstract)

梅實酒 製造時 浸漬條件 및 貯藏期間을 算定하기 위한 實驗으로 설탕을 첨가하지 아니한 것과 添加한 것, 희석 알코홀의 濃度別에 있어서 貯藏期間을 달리 하였을 때에 梅實酒 官能檢査를 實施하였다.
1. 설탕을 첨가한 경우가 첨가하지 않은 조건보다 좋게 나타났다.
2. 무가당일때는 대체로 180일 동안 저장한 경우가 양호하였다.
3. 가당인때는 90일, 180일에서 좋은 경향이었다.
4. 360일 저장의 경우, 30％ 알코올로 20％ 가당이 무가당보다 좋았고, 30％ 알코올이 가장 기호성이 높았다.

다국어 초록 (Multilingual Abstract)

At Japanese apricot wine manufacture, we examined the Sensually evalution of its.
Here, we would calculate for deposition condition and storage periods, it was operated,
the storage period is different, in alcohol concentration variety(20％, 30％, 40％ and 50％)
which was added 20％ sugar or not.
1. it was seemed that added­sugar condition was better than that of not.
2. As being non­sugar, it was good about 180 days for storage.
3. As being added­sugar, it was better 90 days or 180 days for storage than anytime.
4. A case of storage for 360 days, 30％ alcohol and 20％ sugar is better than non­sugar, and 30％ alcohol is the highest tastes.