ScholarWorks@숙명여자대학교

초록

This research examined the quality characteristics and antioxidant activities of Cheongju (a Korean traditional alcoholic beverage) made with ripe Daebong persimmon (0%, 15%, 30%, 45%). The percentage of alcohol of Cheongju increased after fermentation, and reached a maximum concentration of 8.1∼8.8%. The pH level of Cheongju with ripe Daebong persimmon decreased on the 2nd day of fermentation and then it rebounded back so as to increase from the 4th day on. The sugar content continued to increase until the 16th day of fermentation and, then slightly decreased on the 18th day. The color evaluation showed that the redness decreased during fermentation, while the brightness increased. The yellowness of the Cheongju increased until the 10th day, but did not change much after the 12th day. The total phenol contents and DPPH radical scavenging activities increased as the ratios of ripe Daebong persimmon increased. In this regard, Cheongju supplemented with ripe Daebong persimmon was proven to have antioxidant effects. The sensory evaluations showed that the preference of Cheongju fermented with 30% ripe Daebong persimmon was higher than preference of the other variations of Cheongju. Therefore, Cheongju supplemented with 30% ripe Daebong persimmon appears to be the most suitable variation for manufacturing.

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