시판 약·탁주의 저장 중 품질변화 = Quality Changes of Commercial Yakju and Takju during storage

다국어 초록 (Multilingual Abstract)

Quality changes of commercial Yakju and Takju were examined during storage at 10℃ for 25 days in terms of pH, titratable acidity, ethanol, reducing sugar and turbidity. pH of Yakju and Takju decreased significantly by 10 days and then increased slightly by 25 days of storage. Titratable acidity of Yakju and Takju increased gradually as the increase of the storage period. Ethanol of Yakju decreased drastically by 5 days, then stayed almost the same by 20 days, and decreased gradually by 25 days, while that of Takju increased slightly by 10 days, and then stayed at that level. Reducing sugar of Takju(3.18%)was higher than that of Yakju(1.97% ). Reducing sugar of Yakju decreased by 57% of the initial value after 5 days of storage, while that of Takju increased slightly. There was no significant change in turbidity of Yakju and Takju during 25 days of storage.

목차 (Table of Contents)

• 서론
• 재료 및 방법
• 결과 및 고찰
• 저장 중 pH의 변화
• 저장 중 적정산도의 변화
• 저장 중 알콜함량의 변화
• 저장 중 환원당 함량의 변화
• 저장 중 탁도의 변화
• 요약