Sunday, August 11, 2013
Pavilion (Sheraton San Diego)
Wine was fermented by Korean traditional method with grape (from Hwasung), ricen (from Gyeonggi), nuruk (fungi for saccharification), yeast (Saccharomyces cerevisiae) and spring water. Wine with Cheongsoo (Korean variety) showed much higher brightness value than Alexandria and Italia. There was difference of alcohol concentration according to the source of grape (such as Alexandria, Rosario Blanc and Italia), insignificantly. Also, alcohol concentration of wine was influenced by initial concentration of sugar. Initial concentration of sugar for wine was optimized at lower than 25 brix. During fermentation period, sugar concentration decreased rapidly until the 10 days of fermentation, while alcohol concentration increased slowly during the same fermentation period. When wine was made with only grape, sensorial properties were not acceptable as alcoholic beverage. In order to improve the lack of palatability, we investigated with rice liquid saccharization fermentation under 20%, and then added herb, ginger and citrus during fermentation period. We improved brandy under condition – maturing 50% main fraction of distillate, removal 5% first fraction. Distilled alcohol made 37.5±0.7% alcohol, 24l from wine 15% alcohol, 60 l under condition of 40 to 75℃ heating up gradually, with decompression distiller for 3 hours. It took 3 month to mature. It is optimized distilled condition that heating temperature under 75℃, heating time less than 3 hours for good taste and flavor of distilled wine (brandy).