Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 27 Issue 1
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- Pages.134-140
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- 1995
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- 0367-6293(pISSN)
Quality Characteristics of Soju Mashes Brewed by Korean Traditional Method
전통 방법으로 제조한 소주 술덧의 품질 특성
- In, Hye-Young (Department of Food and Microbial Technology, Seoul Woman's University) ;
- Lee, Taik-Soo (Department of Food and Microbial Technology, Seoul Woman's University) ;
- Lee, Dong-Sun (Department of Chemistry, Seoul Woman's University) ;
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Noh, Bong-Soo
(Department of Food and Microbial Technology, Seoul Woman's University)
- Published : 1995.02.01
Abstract
Four different mashes using traditional methods in Korea such as Andong soju, Moonbaeju, Leekangju and Jindo hongju, were prepared for distilled liquor. The changes of pH, total acid, reducing sugar, total sugar, alcohol, solid content and
증류식 소주를 안동소주식, 문배주식, 이강주식, 진도홍주식의 전통 방법으로 제조하여 숙성 과정 중 술덧의 pH, 총산, 환원당, 총당,