술의 향미에 영향을 미치는 휘발성분에 관하여 진도홍주의 보존중 그 함량 변화를 검토한 결과는 다음과 같다. Ethanol과 total acid 함량은 보존중 감소현상을 나타내었고, 휘발성분의 함량은 acetaldehyde, fusel oil, acetate, furfural, methanol 순으로 나타났는데 1년 경과 후 methanol은 검출되지 않았고 furfural을 제외한 다른 성분은 증가하는 경향을 보였다. 2년 경과 후에는 acetaldehyde는 $21.4{sim}58.4;mg%$로 1년 경과 후와 비슷한 수준이었으며 n-propanol, 2-methyl-1-propanol, 2-methyl-1-butanol이 주성분을 이루는 fusel oil은 감소현상을 나타내어 $0.71{sim}1.03;mg/ml$ 함량을 보였다. Acetate는 계속 증가현상을 보여 $0.24{sim}0.52;mg/ml$로서 초기 함량보다 $4{sim}6$배 증가하였으며 furfural은 $0.01{sim}0.02;mg/ml$로 감소하였다.
This research was carried out to investigate the changes of volatile substances which influence on liquor flavor while keeping the Hong-Ju on storage. The contents of total acid and ethanol were reduced on long storage. The volatile components in the Hong-Ju were shown in the order of acetaldehyde, fusel oil, acetate, furfural and methanol after a year, while other substances were increased except furfural, and methanol was not detected. After two years, the content of acetaldehyde was $21.4{sim}58.4;mg%$ which is the similar level of that of one year. However, fusel oil, whose main components are n-propanol, 2-methyl-1-propanol and 2-methyl-1-butanol was reduced to $0.71{sim}1.03;mg/ml$ which is about $4{sim}6$ times than that of initial content, while furfural was reduced to $0.01{sim}0.02;mg/ml$.
