지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
이용수
초록· 키워드
오류제보하기
This study involved the production of specialty lager beers supplemented with Korean red ginseng extracts or Bokbunja (Korean black raspberry, Rubus coreanus Miquel) juice. The effects of the Korean red ginseng extracts or Bokbunja juice on the specific gravity, pH, yeast viability, free amino nitrogen content, reducing sugar content, color, alcohol content, turbidity, and sensory evaluation were evaluated. The alcohol content of the beers containing the extracts or juice were within the standard alcohol amounts (3.63-4.0%, v/v). The pH values of the three samples containing Bokbunja juice were lower than that of the control values. The sensory evaluation showed that the addition of Bokbunja juice was superior to the ginseng extracts, and the optimal addition time was before or after the secondary fermentation. These data indicate that the flavor and odor of the Bokbunja juice are more persistent than that of the ginseng extracts.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Conclusion
References
참고문헌 (29)
참고문헌 신청
Boulton CA. Yeast management and the control of brewery fermentations. Brew. Guard. 120: 25-29 (1991)
Boulton C, Quain D. Brewing yeast and fermentation. John Wiley and Sons, USA. p. 406 (2008)
Briggs DE, Boulton CA, Brookes PA, Stevens R. Brewing science and practice. CRC Press, USA. pp. 34, 38, 98-102, 270, 510-512, 539-540 (2004)
Crumplen RM. Laboratory methods for craft brewers. American Society of Brewing Chemists, Minnesota, USA. pp. 9, 35-83 (1997)
Daenen L, Sterckx F, Delvaux FR, Verachtert H, Derdelinckx G. Evaluation of the glycoside hydrolase activity of a Brettanomyces strain on glycosides from sour cherry (Prunus cerasus L.) used in the production of special fruit beers. FEMS Yeast Res. 8: 1103- 1114 (2008)
Boulton C, Quain D. Brewing yeast and fermentation. John Wiley and Sons, USA. p. 406 (2008)
Briggs DE, Boulton CA, Brookes PA, Stevens R. Brewing science and practice. CRC Press, USA. pp. 34, 38, 98-102, 270, 510-512, 539-540 (2004)
Crumplen RM. Laboratory methods for craft brewers. American Society of Brewing Chemists, Minnesota, USA. pp. 9, 35-83 (1997)
Daenen L, Sterckx F, Delvaux FR, Verachtert H, Derdelinckx G. Evaluation of the glycoside hydrolase activity of a Brettanomyces strain on glycosides from sour cherry (Prunus cerasus L.) used in the production of special fruit beers. FEMS Yeast Res. 8: 1103- 1114 (2008)
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UCI(KEPA) : I410-ECN-0101-2020-594-000118226