돌배의 양조적성 및 이화학적 특성 연구

다국어 초록 (Multilingual Abstract)

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.