Earticle

초록

영어

In order to investigate the effects of different milling degrees on the quality of glutinous rice wines, the physicochemical properties and volatile compounds of various wines were evaluated. Sample wines prepared from glutinous rice with 90, 80, and 70% milling yields were analyzed for ethanol, pH, total acids, amino acids, soluble solids, coloring degree, UV absorbance, reducing sugars, organic acids, free sugars and volatile compounds. After fermentation for 17 days, ethanol contents in the wines ranged from 15.2 to 15.85%, while total acid levels ranged from 0.31 to 0.35%.
The amino acid contents in four samples ranged from 0.63 to 0.73%, while soluble solid contents ranged from 11.4 to 13.1oBx. The wine prepared from glutinous rice with a 30% degree of milling showed the highest coloring degree, UV absorbance and reducing sugar content among four samples. Furthermore, this wine had the highest levels of malic acid and acetic acid, while the glutinous rice wine prepared from rice with a 0% degree of milling had the highest levels of
succinic acid and lactic acid. In all the glutinous rice wines tested, the most abundant free sugar was glucose followed by maltose. With increasing degree of milling, the alcohol, amino acid and organic acid contents of the glutinous rice wines decreased, whereas soluble solids, coloring degree, UV absorbance, reducing sugar and free sugar contents increased.
Volatile compounds were identified using GC-MSD, and thirty-nine esters, seven alcohols, six acids, one aldehyde, four alkanes, one alkene and two miscellaneous compounds were identified in the glutinous rice wines. Using relative peak area, it was determined that other than ethyl alcohol, hexadecanoic acid ethyl ester was the major component and was primarily found in the range of 11.566-18.437%. Succinic acid diethyl ester and isoamyl laurate decreased with an
increasing degree of milling, whereas hexanoic acid ethyl ester and 2-octenoic acid ethyl ester increased. Overall, it was shown that different milling degrees greatly affected the physicochemical and volatile characteristics of the glutinous rice wines.

목차

서론
 재료 및 방법
  재료
  도정 및 조지방 함량
  찹쌀 발효주 제조
  성분 분석
  유리당·유기산 분석
  휘발성 화합물 분석
  통계처리
 결과 및 고찰
  도정도에 따른 찹쌀발효주의 이화학적 특성
  도정도에 따른 찹쌀발효주의 휘발성 향기성분
 요약
 감사의 글
 문헌

키워드

저자

• 김혜련 [ Hye-Ryun Kim | 한국식품연구원 우리술연구센터 ]
• 이애란 [ Ae-Ran Lee | 한국식품연구원 우리술연구센터 ]
• 권영희 [ Young-Hee Kwon | 한국식품연구원 우리술연구센터 ]
• 이향정 [ Hyang-Jeong Lee | 한국식품연구원 우리술연구센터 ]
• 조성진 [ Sung-Jin Jo | 한국식품연구원 우리술연구센터 ]
• 김재호 [ Jae-Ho Kim | 한국식품연구원 우리술연구센터 ]
• 안병학 [ Byung-Hak Ahn | 한국식품연구원 우리술연구센터 ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국식품과학회지 [Korean Journal of Food Science and Technology]

• 간기

  격월간

• pISSN

  0367-6293

• 수록기간

  1969~2011

• 십진분류

  KDC 574 DDC 664