알코올 농도와 저장온도가 탁주 품질에 미치는 영향

Abstract

This study was performed to investigate the quality characteristics of Takju under different storage temperatures (4°C and 20°C) and alcohol contents (6%, 8%, 10%, and 12%) during 90 days of storage. The counts of yeast were lower in Takju samples stored at 4°C than in those stored at 20°C after 90 days of storage. No significant differences were observed for total acidity and free amino acid contents in Takju stored at 4°C during 90 days of storage. Lactic acid contents in Takju stored at 4°C changed little after 90 days of storage from 1,883.5 mg/L to 1,914.6 mg/L, whereas those in Takju stored at 20°C increased to 4,736.1 mg/L after storage. Free amino acid contents in Takju stored at 20°C increased after 90 days of storage regardless of alcohol content. Thus, we concluded that the shelf-life of Takju could be extended more than 30 days, currently the most common shelf-life of Takju, when stored at 4°C.