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KMID : 0380619830150040326
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Korean Journal of Food Science and Technology
1983 Volume.15 No. 4 p.326 ~ p.332
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Experimental Manufacture of Acorn Wine by Fungal Tannase
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Abstract
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Acorn wine was manufactured experimentally with koji inoculated the strain producing acorn tannin hydrolyzing enzyme in order to apply fungal tannase to food processing. Starch value of several Korean acorns was found to be 72.84 and the acorns were worthy of use as a carbohydrate food. Mixed koji was prepared by combination of rice and acorn powder at a ratio of 50to 50 and inoculation of Aspergillus oryzae producing amylase and Aspergillus sp. AN-11 producing tannase into the mixture in order to hydrolyze efficiently acorn tannin inhibiting alcohol fermentation in the medium, and then the mixed koji was used as a suitable koji to manufacture acorn wine. Acorn wine brewed with medium of the acorn powder treated with water and cooked and the mixed koji prepared was superior about two times to that brewed with medium of untreated acorn powder and general koji with respect to the rate of alcohol production and sugar fermentation during the 1st and 2nd brewing.
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