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KMID : 1041220000420020073
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Journal of Sericultural and Entomological Science
2000 Volume.42 No. 2 p.73 ~ p.77
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Sensory Characteristics of Mulberry Fruit Jam & Wine
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Abstract
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Sensory characteristics of mulberry fruit jam and wine were investigated by according to mulberry fruit varieties, including Daeryukppong, Kuksang 20, Chongilppong and a wild mulberry variety. Palatability ranks of mulberry fruit jam by according to mulberry fruit varieties were Kuksang 20(34.5%), Chongilppong(32.8%), Daerukppong(17.2%) and Wild variety(15.5%). IH the sensory characteristics, we obtained 6.32 points as total mean point. In case of mulberry fruit wine, panels were favorits the Chengilppong best. But, in the sensory characieristics, we obtained low points(=5.47) as total mean point. From these results, it seems that alcohol content was very important factor, we selected two desirable mulberry fruit varieties(=Chongilppong and Kuksang 20) for manufacturing materials.
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