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효모와 초기 당도를 달리하여 개발한 수박 양조주의 기호도에 관한 연구
변지섭(Ji-Sub Byun),이경희(Kyung-Hee Lee),하태열(Tae-Youl Ha) 동아시아식생활학회 2008 동아시아식생활학회지 Vol.18 No.4
The principal objective of this study was to prepare watermelon wine with watermelon juice. For the manufacture of watermelon wine, we determined the contents of starting sugar content (20 °Brix, 25 °Brix, 30 °Brix, 35 °Brix) and three different kinds of yeasts (EC-1118, K1-V1116, D-47). The main additives of the watermelon wine included K2S2O5, NH4H2PO4, bentonite, yeasts, sugar, mixed acid, and C?H?O₂. The watermelon wine was fermented at 15℃ until the remaining alcohol content was 5%. We assessed customers’ preference regarding the manufactured watermelon wine via sensory evaluation. Three yeasts were shown to result in significantly different alcohol fermentation, among which K1-V1116 was selected for the preparation of the watermelon wine. In our sensory evaluation, the preference of the starting sugar contents was highest in the watermelon wine with 25 °Brix of sugar content. The preference of alcohol content was found to be higher in the watermelon wines prepared with sugar contents of 5% and 7%. The preference test between watermelon wines and purchased white wines demonstrated that the watermelon wine with an alcohol content of 5% was the most preferred wine, and the Chilean Late Harvest wine was the second most preferred.