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KMID : 1134820080370111472
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 11 p.1472 ~ p.1478
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Quality Characteristics of Yakju Fermented with Wild Grape and 4 Kinds of Cereals
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Seo Jung-Soon
Lee Jae-Sung
Byun Gwang-In
Kwak Eun-Jung
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Abstract
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Four kinds of wild grape Yakju were fermented with wild grape and cereal such as rice, glutinous rice, barley or millet, and their quality characteristics were investigated. Reducing sugar, total sugar, and activities of α- and β-amylase decreased until 2nd day, increased on 3rd day, and gradually decreased after 5 days of fermentation. Reducing sugar content was in the order of glutinous rice＞ barley> rice＞ millet group, and this was consistent with the result of β-amylase activity. Total sugar content was in the order of glutinous rice＞ rice＞ barley＞ millet group, and it was consistent with starch content of each cereal. Alcohol content decreased after 2 days, then glutinous rice group gradually increased from 3 days whereas other groups showed no difference from 5 days of fermentation. pH decreased until 2 days of fermentation, slightly increased and then showed almost no change after 5 days of fermentation. Total acid increased until 2 days, then decreased on 3rd day of fermentation, and gradually increased in the order of barley＞ millet＞ rice＞ glutinous rice group. L value was the highest in the initial day of fermentation, however it decreased with fermentation time. While a value was also the highest in the initial day of fermentation, it gradually decreased after slightly increasing in 3 days of fermentation. In contrast, b value was the lowest in the initial day of fermentation. It greatly increased until 3 days, then decreased on 5th day of fermentation and gradually increased again. Groups of rice and glutinous rice had more brown color than those of barley and millet. In the sensory evaluation, wild grape Yakju using rice was the most preferred in taste, flavor, and overall preference.
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KEYWORD
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wild grape, Yakju, cereal, quality characteristics, sensory evaluation
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