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한국학술지인용색인(NRF)
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The objective of this study was to investigate the quality characteristics of spirits derived from fruit using copper distillation equipment. First, optimal yeast strains were chosen through a fermentation test on raw materials (apples, mandarins and rowanberries). The normal fermentation condition for rowanberries observed at a rowanberry concentration of 8% during mashing included chaptalization with sugar to increase the alcohol content. During the mashing, fruits were fermented and distilled through one of three different types of distillation apparatuses (pot distiller, vacuum distiller, or multistage distiller made of copper). The results revealed that the type of apparatus used affects the content of alcohol and flavor components. The distilled spirits prepared through a copper multistage distiller had a much higher tendency to retain components of fruit aromas such as ethyl acetate and provided higher yields than spirits prepared with a pot distiller or vacuum distiller. Thus, the copper multistage distiller apparatus can be applied to positively influence the taste and flavor of fruit distilled spirits by enhancing fruit aromas, removing impurities such as sulfur components and enhancing yields.
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참고문헌 (24건) : 자료제공( 네이버학술정보 )
| 번호 | 참고문헌 | 국회도서관 소장유무 |
|---|---|---|
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| 2 | Lee KH. (1977), Studies on fine spirits aging. [Part I] On the aptitude of the Korean oak varieties as barrels for aging apple fine spirits. J Korean Agric Chem Soc 20, 66-80. | 미소장 |
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| 8 | Recovery of Lactic Acid by Batch Distillation with Chemical Reactions Using Ion Exchange Resin  |
미소장 |
| 9 | Identification and Fermentation Characteristics of Lactic Acid Bacteria Isolated from the Fermentation Broth of Korean Traditional Liquor, Andong-Soju | 소장 |
| 10 | Research Trend of Korean Traditional Alcoholic Beverage | 소장 |
| 11 | Optimization of Thickness and Maturation Period of Andong-Soju Nuruk for Fermentation of Andong-Soju | 소장 |
| 12 | Effect of the Amount of Water on the Yield and Flavor of Korean Distilled Liquor Based on Rice and Corn Starch | 소장 |
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| 16 | Kang CS., Hong JU., Chung KT. (1987), The changes of fusel oil contents during apple aging-Ⅰ. Res Bull Inst Agr Sci Tech Kyungbook Natl Univ 4, 75-82. | 미소장 |
| 17 | Kang CS., Han YK., Hong JU., Chung KT. (1987), The changes of fusel oil contents during apple aging-Ⅱ. Res Bull Inst Agr Sci Tech Kyungbook Natl Univ 4, 83-90. | 미소장 |
| 18 | Cheong C., Cho SK. (2010), The research trend and technological improvement subject of Korean distilled spirit. KARC, Korea. p 1-123. | 미소장 |
| 19 | Volatile Compounds in Liquor Distilled from Mash Produced Using Koji or Nuruk under Reduced or Atmospheric Pressure | 소장 |
| 20 | Min YK., Yun HS., Jeong HS., Jang YS. (1992), Changes in compositions of liquor fractions distilled from Samil-ju with various distillation conditions. Korean J Food Sci Technol 24, 440-446. | 미소장 |
| 21 | Anticancer Effect of Sorbus commixta Hedl extracts | 소장 |
| 22 | Chung BH., Lee HY., Kim JH., Kim NY., Lee SY., Choi JT., Kim JH., Kim JD. (2003), Effect of fruit extracts from Sorbus commixta Hedl. on the lipid metabolism in rats. Korean J Medicinal Crop Sci 11, 143-147. | 미소장 |
| 23 | NTS Liquors Licence Aid Center. (2008), Regulations of analysis in alcoholic beverages. p 1-68. | 미소장 |
| 24 | Goelles A. (2000), Edel Braende . 2th ed. Leopold Stocker Publisher, Graz-Stuttgart. p 70. | 미소장 |
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