동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)
- 제18권1호
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- Pages.41-48
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- 2008
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
전통 누룩 첨가 비율과 효모가 약주의 발효 공정 및 품질에 미치는 영향
Effects of Traditional Nuruk Ratio and Yeast on the Fermentation and Quality of Yakju
- 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) ;
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Cheong, Chul
(Department of Fermented Food Science, Seoul University of Venture and Information) ;
- Lee, Mee-Kyung (Bae Sang Myun Brewery Institute)
- 발행 : 2008.02.29
초록
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.