梨花酒의 전통적 배경을 조사하여 酒品으로써의 위치를 재조명하며 전래된 梨花酒 양조방법을 현지답사, 확인하고 전통적인 방법으로 누룩을 만들어 梨花酒를 양조하여 누룩과 제조중인 梨花酒에 대하여 미생물 및 효소적 실험을 수행한 결과는 다음과 같다. 梨花酒 누룩의 微生物은 Aspergillus oryzae와 Hansenula sp.가 主種이었으며, 균수는 각각 1.2X10^6 CFU/g 이었고 기타 微生物은 희석 배양에서도 생육되지 않았다. α-amylase 활성은 누룩이 30.7, 이화주는 담금 직후 19.3, 숙성 100일에 21.2, 1년간 숙성된 것도 20.3이었으며, β-amylase활성은 누룩이 34.4, 이화주 담금 직후 18.8, 숙성 100일에 19.8, 1년간 숙성된 것은 19.9이었다. 저장성에 있어서도 가열처리나 보존제의 첨가없이 장기저장이 가능할 뿐 아니라 저장후에도 amylase의 활성도가 상당히 높아서 소화를 촉진할 수도 있는 低알코올성 傳統酒로서 개발 가치가 있다고 생각된다.

In order to investigate the traditional value of Ewhaju (traditional wine) and to establish the brewing condition, studies on of traditional background and field inquiry were carried out. Scientific evaluation and possibility of revealation of Ewhaju were searched by the experiments of microbial and enzymatic properties of brewed Ewhaju and Nuruk by traditional method. In flora of microorganisms in Nuruk of Ewhaju, Aspergillus oryzae and Hansenula sp. were isolated, and, showed a level of 1.2X10^6 CHU/g, respectively but other microorganisms were not grown in diluted cultivation test. The α-and β-amylase activity of Nuruk were 30.74 and 34.4, respectively and their activities of two amylases were 19.28 and 18.8 at first stage of brewing, 21.21 and 19.80 at 100 day after brewing, and 20.25 and 19.90 at one year aged Ewhaju, respectively. The brewed Ewhaju could be remained with high quality long period without heat treatment or addition of preservatives, also, stored Ewhaju contains remarkably high activity of amylases which might contribute to digestion.