한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제27권1호
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- Pages.134-140
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- 1995
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- 0367-6293(pISSN)
전통 방법으로 제조한 소주 술덧의 품질 특성
Quality Characteristics of Soju Mashes Brewed by Korean Traditional Method
- 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)
- 발행 : 1995.02.01
초록
증류식 소주를 안동소주식, 문배주식, 이강주식, 진도홍주식의 전통 방법으로 제조하여 숙성 과정 중 술덧의 pH, 총산, 환원당, 총당,
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