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KMID : 1134820100390040548
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 4 p.548 ~ p.553
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Physicochemical Characteristics of Korean Traditional Wines Prepared by Addition of Sorghum (Sorghum bicolor L. Moench) Using Different Nuruks
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Woo Koan-Sik
Ko Jee-Yeon
Song Seok-Bo
Lee Jae-Saeng
Oh Byeong-Geun
Kang Jong-Rae
Nam Min-Hee
Ryu In-Soo
Jeong Heon-Sang
Seo Myung-Chul
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Abstract
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This study was carried out to compare the physicochemical characteristics of Korean traditional wines fermented by addition of sorghum (Sorghum bicolor) using different nuruks (SH and BS nuruk). The alcohol contents of the fermented wines ranged from 12.36 to 13.21%. The brix degrees of sorghum wines fermented using SH and BS nuruks were 8.6～17.9°Bx and 7.6～20.0oBx on addition ratio, respectively. Wine no addedsorghum using SH and BS nuruks showed pH 3.74 and 3.40, total acidity of 1.40 and 1.51%, and 0.441 and 0.149 of turbidity. With increase of sorghum addition, brix degree, pH, turbidity and L-value decreased whereas total acidity and a-value increased. Total color difference ( ΔEab) parameters of wines fermented in 30, 70 and 100% sorghum addition using SH and BS nuruk were 4.33, 6.63 and 26.13, and 4.08, 5.29 and 10.59. Glucose content decreased with increasing amounts of sorghum. Organic acids such as lactic acid and acetic acid were predominantly detected in the fermented wine. Finally, based on sensory evaluations, the wine fermented by BS nuruk showed the best overall quality at 30% sorghum addition.
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KEYWORD
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sorghum (Sorghum bicolor L. Moench), Korean traditional wine, nuruk, physicochemical characteristic
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