한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제38권6호
  • /
  • Pages.442-455
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  • 2023
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  • 1225-7060(pISSN)
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  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
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대홍복숭아 과실주의 품질 특성에 미치는 효소와 침용 시간의 영향

Effects of Enzyme Treatment and Skin Contact Time on the Characteristics of Dae-hong Peach Wine

  • 임보라 (국립농업과학원 발효가공식품과) ;
  • 김다혜 (국립농업과학원 발효가공식품과) ;
  • 강지은 (국립농업과학원 발효가공식품과) ;
  • 한귀정 (국립농업과학원 발효가공식품과) ;
  • 정석태 (팡이연구소) ;
  • 김찬우 (국립농업과학원 발효가공식품과)
  • Bora Lim (Fermented & Processed Food Science Division, National Institute of Agricultural Science, RDA) ;
  • Dahye Kim (Fermented & Processed Food Science Division, National Institute of Agricultural Science, RDA) ;
  • Ji-Eun Kang (Fermented & Processed Food Science Division, National Institute of Agricultural Science, RDA) ;
  • Gui-Jeong Han (Fermented & Processed Food Science Division, National Institute of Agricultural Science, RDA) ;
  • Seok-Tae Jeong (Pang-i Fermentation research institute) ;
  • Chan-Woo Kim (Fermented & Processed Food Science Division, National Institute of Agricultural Science, RDA)
  • 투고 : 2023.11.07
  • 심사 : 2023.11.20
  • 발행 : 2023.12.31
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초록

This study investigated the effects of pectinase treatment and skin contact time on the quality characteristics of Dae-hong peach wine. Wine was produced with variations in enzyme treatment and skin contact time (1 hour, 2 hours, 1 day, 2 days, and until the completion of fermentation). Enzyme treatment increased the production yield by 6%, as well as ethanol and redness levels, compared to the non-treated control. Volatile components were higher when the skin contact time was 2 hours or 1 day. Results were compared according to enzyme treatment and skin contact time and found to be influenced by methanol and 3-methyl-1-butanol. Enzyme treatment effectively enhanced yields and volatile compound contents. However, skin contact should be concluded a day before 1 day to ensure compliance with methanol legislative requirements. Therefore, our findings show that enzymatic treatment with shorter skin contact time preserves the distinctive characteristics of Dae-hong peaches and ensures the production of safe and flavorful wine.

키워드

과제정보

본 연구는 농촌진흥청 지역농산물 소비 확대를 위한 생산안정화 기반 기술 개발사업(PJ01667004)의 지원에 의해 이루어진 것이며, 연구비 지원에 감사드립니다.

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