Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 24 Issue 3
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- Pages.272-278
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- 1992
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- 0367-6293(pISSN)
A Study on the Gas Chromatographic Analysis of Alcohols and Organic Acids during Takju Fermentation
가스 크로마토그래피에 의한 재래주 발효중 알코올과 유기산 분석
- Choi, Sun-Hee (Department of Chemistry, Seoul Woman's University) ;
- Kim, Ok-Kyung (Department of Food Science, Seoul Woman's University) ;
- Lee, Myung-Whan (Department of Chemistry, Seoul Woman's University)
- Published : 1992.06.01
Abstract
Takju, a Korean traditional wine, was prepared by using nuruk and Koji which were inoculated with Aspergillus kawachii and Aspergillus shirousamii. Those chemical composition such as alcohols and organic acids were determined with gas chromatography to investigate the variation of its content by the fermentation. Alcohol such as methyl, ethyl, n-propyl, i-butyl, i-amyl alcohol were detected in the most takju mash samples. Alcohol contents in the groups fermented with KNR and SNR were slightly higher than KKR, SKR groups. Lactic acid were concentrated and organic acids such as pyruvic, oxalic, malonic, succinic, maleic, malic,
A. kawachii와 A. shirousamii를 사용하여 Koji와 누룩을 만든 것과 자연상태에 존재하는 균류에 의해 담금한 탁주 발효과정 중 alcohol, 유기산 및 무기질 함량을 분석 비교하였다. Alcohol류는 ethyl alcohol이