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RISS 인기검색어
- 검색키워드
- 주제어 : seokim (검색결과 3 건)
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조재철(Jae Chul Cho),이상정(Sang Jung Lee),김병남(Bung Nam Kang) 한국조리학회 2013 한국조리학회지 Vol.19 No.1
The objective of this study was to determine the quality and sensory characteristics of Takju using different levels of seokim (0, 2, 4 and 6%(w/w)) at each fermentation step. The pH of Takju was dramatically reduced according to fermentation period after 1 day and total acidity was shown dramatically increased. The sugar content was increased sharply immediately after fermentation, and showed a tendency to decrease for 2-7 days. Reduced sugar content was increased by up to 2 days of fermentation, and then it was decreased to 2-7 days of fermentation. The alcohol content of all samples were increased until the end of fermentation period. After 7 days of Takju fermentation within Seokim, the addition of 0, 2, 4 and 6% seokim resulted in alcohol content of 10.3, 10.9, 12.1 and 12.2%, respectively. In the present study for the production of Takju, however, 4%(w/w) of seokim and the increase of alcohol content was low (maximum 12.2%, v/v). In Takju fermentation, the best content of seokim was 4%.
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조재철,강병남,이상정 한국외식경영학회 2014 외식경영연구 Vol.17 No.5
The objective of this study was to determine the quality and sensory characteristics of Mulberry wine using different levels of seokim(0.5%, 1%, 2%, 3% and 5%(w/w)) at each fermentation step. The pH of Mulberry wine was dramatically reduced according to fermentation period after 2 days and total acidity was shown dramatically increased. The sugar content was Mulberry wine decreased as fermentation period increased. The alcohol content of all samples were increased until the end of fermentation period. After 16 days of Mulberry wine fermentation within Seokim, the addition of 0.5%, 1%, 2%, 3% and 5% seokim resulted in alcohol content of 11.4%, 12.6%, 13.2%, 13.8% and 14.3%, respectively. Color a-values of the seokim significantly increased with longer fermentation period (p<0.05). The 3%, 5% sample showed the highest scores among all the samples for every sensory item. 본 연구는 오디에 석임을 각각 0.5%, 1%, 2%, 3% 그리고 5%를 첨가하여, 오디와인을 제조한 후 발효기간 동안 이화학적 특성의 변화를 측정하였다. 와인 발효과정 중 pH는 담금 직후부터 2일까지 급격히 감소하는 경향을 나타냈으며, 총산은 급격히 증가하였다. pH가 감소할수록 총산은 증가하는 경향을 나타내었다. 당도는 발효 직후부터 감소하는 경향을 보였다. 석임 첨가량에 따른 알코올 변화는 석임 첨가량이 증가할수록 알코올발효가 높게 이루어지는 것으로 나타내었으며, 모든 시험구가 최종일까지 알코올 함량이 증가된 것으로 나타내었다. 발효 2일에 증가폭이 높아 3.3-6.8%의 알코올 함량을 보였고, 특히 석임 첨가 3%, 5%가 6.0%, 6.8%로 증가폭이 높게 나타내었다. 발효 16일째 석임 첨가 0.5%, 1%, 2%, 3% 그리고 5% 와인이 11.4%, 12,6%, 13.2%, 13.8% 그리고 14.3%의 알코올 함량을 나타내었다. 색도는 석임첨가량이 많을수록 a 값은 유의적으로 높은 값을 나타내었다(p<0.05). 오디첨가 관능평가결과는 3%, 5% 첨가와인이 다른 시료보다 높은 점수를 나타내었다.
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박수진(Su-Jin Park),나소영(Soyoung Na),정철(Chul Cheong) 한국산학기술학회 2025 한국산학기술학회논문지 Vol.26 No.4
This study provides fundamental physicochemical data for developing a competitive distilled liquor with a unique flavor from wild pear. To establish the optimal conditions for pear wine and distillate production, the compositions of raw materials were analyzed, the fermentation characteristics of different yeast strains were compared, and the quality characteristics of the distillates produced using various distillation methods were assessed. Wild pear juice had a suitable sugar content, pH, acidity, and organic acid composition for fermentation. Comparative analysis of ethanol content, organic acid content, and sensory evaluation findings of fermented pear wine revealed that of the five yeast strains investigated [Lalvin M(Y1), Lalvin 71B-1122(Y2), Fermivin(Y3), Cultured(Songcheon) yeast(Y4), and Seokim(Y5)], Y5 exhibited the best performance. Distillation methods (pot, column-pot, or vacuum) and materials (glass or copper) influenced the quality of liquor produced from Y5, and liquor produced using a vacuum still had a significantly higher aromatic content. A comprehensive analysis of aroma components and a sensory evaluation of aged pear distillates revealed that Y5 liquor produced using a pot (glass) and a vacuum still produced the best results, while Y1 liquor produced with a pot (copper) and column-pot still was still evaluated as excellent.
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