누룩 및 기장 첨가량을 달리한 발효주의 이화학적 특성

This study was carried out to compare the physicochemical characteristics of Korean traditional wine fermented from proso millet and nuruk at different mixing rate. The alcohol contents of the fermented wine ranged from 12.36 to 13.21%. Two kinds of nuruk, SH and BS nuruks were used. The brix degrees of proso millet wine fermented by SH and BS nuruks were 21.6 and 22.4 °Bx, respectively. The pH, total acidity, and turbidity the wines fermented by SH and BS nuruks were 3.74 and 3.40, 1.40 and 1.51%, and 0.441 and 0.149, respectively. With increasing the addition amount of proso millet, brix degree, pH, turbidity L-value decreased, and total acidity and avalue increased. Total color difference (△Eab) parameter of the wine fermented by SH nuruk were 4.33, 6.63 and 26.13, and by BS nuruk were 4.08, 5.29 and 10.59 in 30, 70 and 100% addition rates of proso millet. With increasing the addition amount of proso millet, glucose content decreased. The 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 SH nuruk showed the best overall quality at 30% addition rate of proso millet.