증류주 첨가 시점에 따른 지초 과하주의 품질 특성

초록

This study investigated the quality characteristics of Jicho-gwahaju, a traditional Korean fortified rice wine, by varying thetiming of adding Lithospermum erythrorhizon-infused distilled spirit (Jicho-soju) to determine the optimal manufacturingconditions. Based on a historical analysis of 128 traditional liquor recipes, five addition timings were established: day 0 (T0),day 1 (T1), day 3 (T3), day 5 (T5), and day 7 (T7) of fermentation. Physicochemical properties, color values, antioxidantactivities, volatile compounds, sensory attributes, and principal component analysis were evaluated during a 12-dayfermentation period. The initial alcohol content tended to increase as the addition timing was delayed. However differencesamong samples decreased during fermentation, reaching 18.43–22.70% by day 12. Soluble solid content gradually increased,while pH remained within a stable acidic range, except in T0. Redness (a* value), total polyphenol content, and antioxidantactivities measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS)assays increased with the delay in the addition of Jicho-soju addition. Volatile compound analysis showed that esters andhigher alcohols increased as fermentation progressed, with ethyl acetate and isoamyl alcohol identified as major aromacompounds. In the sensory evaluation, T3 showed the highest overall preference due to its balanced color, aroma, and taste. T3 also maintained relatively high polyphenol content and ABTS radical-scavenging activity, while showing an appropriateethyl acetate level and the highest acetaldehyde content. Principal component analysis indicated that sensory preference waspositively associated with redness and body but negatively associated with excessive fermentation-derived compounds,bitterness, and sourness. These results suggest that adding Jicho-soju on day 3 of fermentation is most suitable for optimizingthe quality balance of Jicho-gwahaju and may provide basic data for developing functional traditional alcoholic beverages.

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