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首页> 外文期刊>Journal of applied biological chemistry >Brewing and Quality Characteristics of Schisandra chinensis Yakju
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Brewing and Quality Characteristics of Schisandra chinensis Yakju

机译：五味子药酒的酿造及品质特性

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摘要

The objective of this study was to determine the effects of Schisandra chinensis on the alcohol fermentation of Korean traditional rice wine 'Yakju', using various methods including alcohol contents, Hunter's color value, organic acid contents, pH value, and sugar contents. The observed results differed according to dosage and fermentation. The S. chinensis Yakju contained various organic acids such as citric, formic, lactic, malic, oxalic acid, shikimic, and succinic acids. In particular, the citricacid contents of & chinensis Yakju were 9.22, 161.38, 339.28, 458.97, and 634.96 mg/100 mL at doses of 0, 5, 10, 15, and 20% (v/v) of S. chinensis, respectively. The pH of S. chinensis Yakju ranges from 4.11 to 3.57 according to the ratio of S. chinensis. As a result, the citric acid content and pH of S. chinensis Yakju were dependent on the concentration of S. chinensis. On the basis of the Redness value, the S. chinensis Yakju after fermentation (5.16) was approximately 1.8 times more effective thanthat before fermentation (2.86) at the concentration of 20% (v/v) of S. chinensis. However, S. chinensis has little or no influence on the sugar and alcohol contents of Yakju. These results indicated that S. chinensis was more efficient for improvement of quality characteristics of Yakju.
机译：本研究的目的是确定五味子对韩国传统米酒“ Yakju”酒精发酵的影响，方法包括酒精含量，Hunter色值，有机酸含量，pH值和糖含量。观察到的结果根据剂量和发酵而有所不同。 S. chinensis Yakju包含各种有机酸，例如柠檬酸，甲酸，乳酸，苹果酸，草酸，sh草酸和琥珀酸。特别是，在0、5、10、15和20％（v / v）的剂量下，中华Ya草的柠檬酸含量分别为9.22、161.38、339.28、458.97和634.96 mg / 100 mL。 。根据中华。的比例，中华Ya药的pH值在4.11至3.57之间。结果，中华Ya草的柠檬酸含量和pH值取决于中华。的浓度。基于发红度值，在浓度为20％（v / v）的中华。中，发酵后的中华。（5.16）比发酵前（2.86）的效力高约1.8倍。然而，中华S对Yakju的糖和酒精含量几乎没有影响。这些结果表明，S.chinensis对于改善Yakju的品质特性更有效。

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