Journal of the Korean Society of Food Culture (한국식생활문화학회지)
- Volume 6 Issue 3
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- Pages.251-255
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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 -II. Composition and Sensory Evaluation of Hongju-
한국(韓國) 전통소주(傳統燒酒) (진도홍주(珍島紅酒)) 제조(製造)에 관(關)한 연구(硏究) -제2보. 홍주의 성분 및 관능점사-
- 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
The flavor and organoleptic properties of Hongju prepared by Kokja and Koji method were tested. There was no great difference of total acid in Hongju with different fermentation methods. The alcohol content of Hongju prepared by Koji method was higher than that of Kokja method and methanol content was very little as about
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