Journal of the Korean Society of Food Culture (한국식생활문화학회지)
- Volume 6 Issue 3
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- Pages.245-249
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- 1991
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
Studies on the Processing of Korean Traditional So-Ju, Jindo-Hongju -I. Changes in Components of Hong-ju Mash Fermented by Different Methods-
한국(韓國) 전통소주(傳統燒酒) (진도홍주(珍島紅酒)) 제조(製造)에 관(關)한 연구(硏究) -제1보. 제조방법에 따른 홍주 발효술덧의 성분변화-
- Kim, Yong-Soon (Department of Food Science and Technology, College of Agriculture, Chonnam National University) ;
- Kang, Sung-Hoon (Department of Food Science and Technology, College of Agriculture, Chonnam National University) ;
- Jung, Ji-Heun (Department of Food Science and Technology, College of Agriculture, Chonnam National University)
- Published : 1991.09.30
Abstract
This study was conducted to establish traditional manufacturing process of Hongju, a traditional spirit by traditional Kokja and Koji method based on different materials. In the fermentation process, the changes of temperature, pH, total acid, alcohol, total sugar and microflora in mash were analyzed. During the whole fermentation period, the temperature in mash made by Kokja method was reached to
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