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Apple wine 및 apple brandy 제조공정에 있어서의 methanol 함량의 추이에 관한 연구

Studies on the changes of methanol content in manufacturing process of apple wine and it’s brandy

미생물학회지 1967년 5권 2호 p.55 ~ 60
이성범,
소속 상세정보
이성범 (  ) - 국세청 양조시험소

Abstract


Studies on the changes of methanol content in the manufacturing process of apple wine and apple brandy. The results from the studies of transition and changes of methanol content in the fermentation of wine and brandy from Korean apple, Kugkwang and Iwai are as follows. ① Pectin, the source of methanol, can be extracted as dregs more than 85% of its in the process of pressing to get juice. ② In the process of fermenting wine, the occurence of methanol depends on the condition of the apple itself (i.e. species, freshness, change in quality, or corruption). It seems that the insoluble pectin in the fresh apples changes into the soluble pectin as time goes by. ③ The heating treatment of fresh apples produced more methanol compared with nonheating treatment. ④ The content of methanol in apple brandy can influence free methanol content in mash pulp.

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