Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Effects of Traditional Nuruk Ratio and Yeast on the Fermentation and Quality of Yakju

전통 누룩 첨가 비율과 효모가 약주의 발효 공정 및 품질에 미치는 영향

  • Bae, Sang-Myeon (Bae Sang Myun Brewery Institute) ;
  • Lee, Youn-Hee (Bae Sang Myun Brewery Institute) ;
  • Kang, Soon-Ah (Department of Fermented Food Science, Seoul University of Venture and Information) ;
  • Cheong, Chul (Department of Fermented Food Science, Seoul University of Venture and Information) ;
  • Lee, Mee-Kyung (Bae Sang Myun Brewery Institute)
  • 배상면 (배상면 주류연구소) ;
  • 이윤희 (배상면 주류연구소) ;
  • 강순아 (서울벤처정보대학원대학교) ;
  • 정철 (서울벤처정보대학원대학교) ;
  • Published : 2008.02.29
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Abstract

This study focused on the alcohol fermentability of traditional Nuruk, as well as yeast containing traditional Nuruk, in the production of Yakju. The fermentation performed with 30% Nuruk was effective with regard to alcohol yield. In addition, the fermentation containing 70% Nuruk showed the highest titratable acidity due to increased amounts of organic acids (succinic acid, oxalic acid, malic acid, acetic acid), which, however, negatively influenced the Yakju quality. Moreover, microbiological contamination always occurred in the fermentations using only Nuruk. In contrast, in the experiments with the yeast containing Nuruk, higher alcohol content and lower titrable acidity were obtained, independent of the Nuruk ratio used, positively effected the Yakju taste and flavor. Overall, the fermentation performed using the yeast containing 30% traditional Nuruk showed the best results for Yakju production.

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