산딸기 첨가가 해당화주의 발효에 미치는 영향

초록

Two different mixing ratios of Rosa rugosa and Rubus crataegifolius (Korean raspberry), including Rosa rugosa and one part Rosa rugosa vs five parts Rubus crataegifolius were prepared, and their fermentation characteristics were investigated during 28 days of ethanol fermentation and subsequent aging. The final °Brix and pH of Rosa rugosa wine were 12.0 and 2.9, respectively, while those of Korean raspberry-Rosa rugosa wine were 7.0 °Brix and pH 3.4, respectively. The final ethanol contents were 5.0% (v/v) in Rosa rugosa wine and 9.8% in Korean raspberry-Rosa rugosa wine. The level of antocyanine content, color intensity, organic acid, and free amino acid concentrations in Rosa rugosa wine were lower than those of Korean raspberry-Rosa rugosa wine. Thus, our results demonstrate that supplementation of Rosa rugosa with Korean raspberry prior to alcohol fermentation may help improve the fermentation characteristics of Rosa rugosa wine in the final product.

키워드