인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
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.
초록·키워드
Fruits has been used in brewing as a source of sugars, colour and flavour. Cherry ( Prunus avium L.) products such as juice and pomace can be used in brewing in order to increase beer biological value. In this study, cherry juice and pomace in concentration of 15 % were added at first and seventh day of beer fermentation. The effect of cherry products addition was investigated by measuring the content of yeast metabolites (ethanol, aldehydes, higher alcohols, esters, and vicinal diketones) in cherry beers and control sample without cherries. The alcohol content in all the cherry beers was higher than the control sample. The cherry juice addition at the beginning of fermentation led to the formation of more secondary metabolites than the control. Cherry juice addition at the seventh day of fermentation resulted in a decrease in higher alcohols and esters concentration, but in an increase in carbonyls concentration compared to the control. Cherry pomace addition led to a significant increase in esters and vicinal diketones concentration. Aldehydes concentration was not affected by cherry pomace addition. Higher alcohols were influenced only by pomace addition at the seventh day of fermentation. Sensory evaluation was also made because yeast metabolites affected beer flavour and aroma.
인공지능 문자 인식 모델을 통해 추출된 텍스트로, 일부 오타나 오류가 포함될 수 있으나 지속적으로 개선 중입니다.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
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