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KMID : 0380620190510010042
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Korean Journal of Food Science and Technology
2019 Volume.51 No. 1 p.42 ~ p.47
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Change in amygdalin contents of maesil (Prunus mume) wine according to preparation steps and its characteristics
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Cho Jeong-Won
Kim Byung-Yong
Choi Soo-Jin
Jeong Jin-Boo
Kim Hyun-Seok
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Abstract
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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.
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KEYWORD
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maesil (Prunus mume), maesil wine, amygdalin, physicochemical property
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