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고정삼,고남권,강순선 한국농화학회 1989 Applied Biological Chemistry (Appl Biol Chem) Vol.32 No.4
In order to produce clear and favorable citrus wine from Citrus unshiu produced in Cheju island, chemical and microbiological processes for alcoholic fermentation were investigated. The ratio of pressed juice passed below 100 mesh sieve and peel of mandarin orange were 55.9% and 25.6% respectively. Orange juice for fermentation source contained 8.85% total sugar, 1.43% total acid and 0.056% volatile acid. Pressed juice was adjusted to 24 degree Brix with cane sugar, and was fermented at 20℃ for one month. Starter screened and selected was Sacclzaromyces cerevisiae IAM 4274. As principal fermentation proceeded for one week, suspended solids began to precipitate slowly after then. After fermentation, clear citrus wine consisted of about 8 degree Brix residual sugar, 13.3∼14.4% ethanol, 0.78∼1.11% total acid, 0.05∼0.07% methanol and 2. 25∼3.29% extract, was obtained. Color, flavor and taste of citrus wine found good with panel test. citrus wine which was treated with fungal enzyme derived from Aspergillus niger CCM-4 was cleared much faster, and could be filtered more rapidly than the untreated. The enzyme-producing strain was isolated from field soil of Cheju island and identified.
高正三,吳現道,高男權,姜順善 濟州大學校 亞熱帶農業硏究所 1992 亞熱帶農業硏究 Vol.9 No.-
제주산 온주밀감을 이용하여 醱酵最適條件에서 얻어진 감귤주의 單式蒸溜하여 알콜농도를 43˚와 60˚로 조절한 다음 불란서산 참나무 술통재의 切片(1×1×3cm)을 浸漬 하여 熟成條件을 검토하였다. 알콜농도 60˚인 증류수중의 메탄올은 0.136g/100㎖, 알데히드는 4.07㎎/100㎖휴젤油는18.35㎎/100㎖, 에스테르는 27.03㎎/100㎖였다. 알콜농도가 높고 온도가 높을수록 참나무성분의 浸出이 잘 일어났으며, 단기간 熟成을 위해서는 다소 고온에서 熟成하는 것이 좋을 것으로 판단되었다. 숙성 pH는 4.1에서 색소침출효과가 좋았으며 자외선 처리효과는 없었다. 色素浸出은 온도에 많은 영향을 받고 있는 것을 알 수 있었으며, 官能檢査 결과 45˚, pH 4.1에서 6개월 熟成時에 외관 및 기호도에서 충분한 상품가치를 나타내었다. 감귤 브랜디의 경우 외국산 유명제품과 큰 차이를 보이지 않아 브랜딩기술의 확립과 熟成技術의 보완한다면 産業化에 대한 충분한 가능성이 있는 것으로 平價되었다. In order to produce citrus brandy made from Citrus unshiu produced in Cheju, aging conditions of citrus fine spirit with dipping oak chip were investigated. Citrus fine spirit prepared with simple distillation of citrus wine was adjusted to 43。 and 60。 alcohol concentration, and then three pieces of oak chip (1×1×3cm) was added to 300㎖ citrus fine spirit. The contents of methanol, aldehyde, fusel oil and ester were 0.136g/100㎖, 4.07mg/100㎖, 18.35mg/㎖ and 27.03mg/100㎖ respectively. The absorbance at 500nm of citrus fine spirit was increased with high alcohol concentration and high temperature. Color extraction from oak chip was mainly affected on temperature, and the effect of UV irradiation was not appeared. Compared with commercial Scotch whisky, citrus brandy adjusted to pH 4.1 and aged at 45℃ for 6 month was good in sensory evaluation.