전통 梨花酒의 양조동안 주요성분인 유기산, 알코올, fusel oil과 관능적 품질특성을 실험한 결과는 다음과 같다. 有機酸중 담금직후에 lactic acid 155.1 ㎎%, malonic acid 5.4 ㎎%, succinic acid 8.9 ㎎%, acetic acid 7.6 ㎎%, oxalic acid 1.3 ㎎%, citric and tartaric acid 27.8 ㎎%, pyruvic acid 4.8 ㎎%이었고 숙성 100일 및 1년간 숙성된 것은 lactic acid가 1763.3과 3059.3 ㎎%, mallonic acid가 12.3과 19.3 ㎎%, Succinic acid가 11.5와 23.1 ㎎%, acetic acid가 29.2와 73.1 ㎎%, oxalic acid가 0.6과 0.2 ㎎%, citric and tartaric acid가 198.3과 639.6 ㎎%, pyruvic acid가 1.1과 0.3 ㎎ 이었으며, 특히 lactic acid와 citric acid, tartaric acid가 높은 함량을 나타내었다. 알코올류는 담금직후에 ethyl alcohol 0.05%, 숙성 100일 에는 ethyl alcohol 5.13%, methyl alcohol 47.56 ppm, npropyl alcohol 37.25 ppm, i-butyl alcohol 19.51 ppm 이었으며 일년간 숙성된 것은 ethyl alcohol 9.3%, methyl alcohol 36.34 ppm, n-propyl alcohol 38.01 ppm, iso-butyl alcohol 17.04 ppm이었다. Fusel oil은 담금직후에는 검출되지 않았고 숙성 100일에 1.12 ㎎%, 일년간 숙성된 것은 1.l8 ㎎%로 낮았다. 梨花酒의 色度는 담금직후가 명도(L)가 61.0, 赤色度(a)가 2.1, 黃色度(b)가 10.3이었고 숙성 100일에는 L값이 58.8, a값이 3.2, b값이 15.2였으며 1년간 숙성된 것은 L값이 42.6, a값이 11.3, b값이 21.4로 미황갈색 이었다. 梨花酒에 대한 관능 실험결과는 숙성 기간의 경과와 함께 색깔은 백색에서 황색으로, 냄새는 단냄새에서 상쾌하고 신, 알코올 냄새로 전환되었으며, 맛과 전반적 기호성은 숙성 100일 이후의 것이 높은 기호성을 나타냈다(P<0.05, P<0.01).

Major quality parameters(organic acids, alcohols, fusel oil and sensory characteristics) of traditional Ewhaju were investigated during brewing. In organic acid contents at immediately after brewing, lactic acid was 155.1 ㎎%, malonic acid was 5.4 ㎎%, succinic acid was 8.9 ㎎%, acetic acid was 7.6 ㎎%, oxalic acid was 1.3 ㎎%, citric and tartaric acid was 27.8 ㎎% and pyruvic acid was 4.8 ㎎ but in 100 days after brewing and one year aged, lactic acid was 1763.3 and 3059.3 ㎎%, malonic acid was 12.3 and 19.3 ㎎%, succinic acid was 11.5 and 23.1 ㎎%, acetic acid was 29.2 and 73.1 ㎎%, oxalic acid was 0.6 and 0.2 ㎎%, citric and tartaric acid was 298.3 and 639.6 ㎎%, and pyruvic acid were 1.1 and 0.3 ㎎%, respectively. All the alcohol contents increased as the fermentation period increased; the ethyl alcohol was only 0.05% at immediately after brewing. In the alcohols content of Ewhaju at 100 days after brewing, the ethyl alcohol, methyl alcohol n-propyl alcohol and iso-butyl alcohol were 5.13%, 47.56 ppm, 37.25 ppm and 19.51 ppm, respectively, Also in the one year aged Ewhaju, the ethyl alcohol was 9.39%, methyl alcohol was 36.34 ppm, Fusel oil was not detected in the first stage of brewing, but it was detected 1.12 ㎎% at 100 days after brewing and 1.18 ㎎% at one year stored sample. A general trend in change of color was almost white immediatly after brewing but a increase in Hunter "b" value and "a` value were observed depending on brewing time prolonged. Taste and overall paratability of Ewhaju after 100 days of brewing were significantly superior(p<0.05, p<0.01).