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KMID : 0380620090410020151
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Korean Journal of Food Science and Technology
2009 Volume.41 No. 2 p.151 ~ p.156
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Changes in Physicochemical Characteristics during Fermentation of Traditional Noble Wine, Samhaeju, by Different Brewing Methods
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Lim Chae-Lan
Son Hee-Jin
Hong Eun-Jeung
Han Kee-Young
Choi Jin-Young
Cho In-Young
Kim Gye-Won
Noh Bong-Soo
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Abstract
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Samhaeju is a traditional Korean noble rice wine, in which its processing is performed at low temperatures foran extended fermentation time and with three brewing steps. In this study, Samhaeju was prepared by different brewingmethods that were modified from the method in the literature. Chemical composition of samples were determined toevaluate the quality of the Samhaeju. The Samhaeju was analyzed for pH, total acids, amino nitrogen, Hunter color values,free sugars, organic acids, and volatile components. Before the addition of the second and third mashing, pH values haddecreased slightly and total acids had rapidly increased. Free sugar and amino nitrogen contents were high in final product.After addition of the third mashing as the advanced step, a dilution effect was shown. Glucose (A: 0.77-7.0%, B: 0.77-3.81%) was a major free sugar, and lactic acid (A: 0-2,840mg%, B: 0-3,375mg%) was a major organic acid during theentire period of fermentation. Based on principal component analysis of electronic nose data for the components, the stagesof Samhaeju fermentation were primarily separated along the first principal component (PC, proportion : 98.67%). The firstPC component (PC1) was moved from negative value(-6.16) to positive value(9.00) with increasing fermentation time. Thechange patterns for pH and total acid during the fermentation period were similar to those of PC1 from the data obtainedby electronic nose based on mass spectrometry.
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KEYWORD
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Samhaeju, rice wine, physicochemical characteristics
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