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한국식품과학회지
→ 한국식품과학회지2019 ; 51(1): 42-47
Change in amygdalin contents of maesil (Prunus mume) wine according to preparation steps and its characteristics
매실 와인의 제조공정에 따른 아미그달린(amygdalin) 함량의 변화와 품질 특성
Jeong-Won Cho1, Byung-Yong Kim1, Soo-Jin Choi2, Jin Boo Jeong3, and Hyun-Seok Kim4,*
1Graduate school of Biotechnology, Kyung Hee University, 2Major of Food Science and Technology, Division of Applied Food System, Seoul Women’s University, 3Department of Medicinal Plant Resources, Andong National University, 4Major of Food Science and Biotechnology, Division of Bio-convergence, College of Convergence and Integrated Science, Kyonggi University
조정원1·김병용1·최수진2·정진부3·김현석4,*
1경희대학교 생명공학원,2서울여자대학교 식품응용시스템학부 식품공학전공, 3국립안동대학교 생약자원학과, 4경기대학교 융합과학대학 바이오융합학부 식품생물공학전공
ABSTRACT
The purpose of this study was to compare the amygdalin content, alcohol content, pH, titratable acidity, and color of maesil wine prepared with two different manufacturing processes. Maesil wine was made from maesil chung, and maesil was preserved (MW1) or removed (MW2) before fermentation. During aging, amygdalin content in all the wines was gradually reduced, and the content of MW2 was less than that of the other. The alcohol content, pH, and titratable acidity ranged from around 9.87-10.94, 3.57-3.80, and 8.89-10.68%, respectively. The difference between the samples was not significant. For color, MW1 had lower L and higher a and b values than MW2. In this study, the difference in physicochemical properties according to the presence of maesil was not significant, indicating no degradation of the quality according to the manufacturing processes. However, the MW2 showed a reduction in amygdalin contents.
KEYWORD
maesil (Prunus mume), maesil wine, amygdalin, physicochemical property
한국식품과학회지 2019 Feb; 51(1): 42 - 47
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