홍국 쌀 첨가량을 달리하여 제조한 약주의 이화학적 및 관능적 특성 변화

초록

The physicochemical and sensory characteristics of rice wine, Yakju, made with different additions of red yeast rice (0, 10, 20, 30, and 40%) were investigated. The pH of the rice wine decreased and the total acidity increased with greater additions of red yeast rice. Furthermore, the total sugar content increased and the alcohol content decreased with increasing amounts of red yeast rice. The color L-value diminished and the color a- and b-values increased with increasing amounts of red yeast rice. Among the volatile flavor compounds, esters, aldehydes, alcohols, and acids were the most important aromaactive compounds identified in the rice wine. The sample with the 10% red yeast rice addition had the highest ester content, which is a primary component in fruit fragrance. The highest overall acceptability values in the sensory test for color, flavor, taste, and overall favorite were 5.10, 5.75, 5.15, 4.65, and 4.50, respectively, with the addition of 10% red yeast rice.

키워드