References
- Lee, M. K., S. W. Lee, and T. H. Yoon (1994) Quality assessment of yakju brewed with conventional nuruk. J. Kor. Soc. Food Nutr. 23: 78-89.
- Kim, G. S. (2010) A study on the support, regulation and taxation policy for liqueur industry in South Korea. J. Pol. Sci. Comm. 13: 43-69.
- Ha, B. J., R. H. Kwon, and G. Y. Chae (2011) The effects of the Makgeolri on the antioxidative activity in the endotoxin LPS-treated rats. J. Food Hyg. Safety 26: 166-170.
- Lee, H. S., K. H. Hong, J. Y. Kim, D. H. Kim, C. H. Yoon, and S. M. Kim (2009) Blood pressure lowering effect of Korean turbid rice wine (Takju) lees extracts in spontaneously hypertensive rat (SHR). Kor. J. Food Culture 24: 338-343.
- Kim, T. Y., S. T. Jung, S. H. Yeo, H. S. Choi, and J. H. Choi (2011) Current address of Korean traditional liquor and globalization strategy. pp. 119-146. In: Prospecs on Agriculture 2nd ed., Korea Rural Economic Institute, Korea.
- Chung, D. H. (2004) The developmental history of Korean alcoholic beverages. pp. 271-298. Shinkwang Publishing Co. Seoul, Korea.
- Lee, D. P. (2006) Policy issues for the globalization of Korean traditional liquer. Food Ind. Nutr. 11: 1-9.
- Jin, T. Y., E. S. Kim, J. B. Eun, S. J. Wang, and M. H. Wang (2007) Changes in physicochemical and sensory characteristics of rice wine, Yakju prepared with different amount of red yeast rice. Kor. J. Food Sci. Technol. 39: 309-314.
- Chung, J. H. (1967) Studies on the identification of organic acids and sugars in the fermented mash of the takju made from different raw materials. J. Kor. Agr. Chem. Soc. 8: 39-43.
- Han, E. H., T. S. Lee, B. S. Noh, and D. S. Lee (1997) Volatile flavor component in mash takju prepared by using different nuruks. Kor. J. Food. Sci. Technol. 29: 563-570.
- Seo, M. Y., J. K. Lee, B. H. Ahn, and S. K. Cha (2005) The changes of microflora during the fermentation of takju and yakju. Kor. J. Food Nuti. 12: 427-432.
- Lee, J. S., T. S. Lee, B. S. Noh, and S. O. Park (1996) Quality characteristics of mash of takju prepared by different raw materials. Kor. J. Food Sci. Technol. 28: 330-336.
- Lee, C. H., W. T. Tae, G. M. Kim, and H. D. Lee (1991) Studies on the pasteurization conditions of takju. Kor. J. Food Sci. Technol. 40: 194-200.
- Lim, S., M. K. Jwa, C. Mok, Y. S. Park, and G. J. Joo (2004) Changes in microbial counts, enzyme activity and quality of foxtail millet takju treated with high hydrostatic pressure during storage. Kor. J. Food. Sci. technol. 36: 233-238.
- Hong, S. H. (2011) An enhanced health functional schizandra extract Makgeolli and process for preparation thereof. KS Patent 1020080130783.
- Kim, M. J., S. Y. Lee, K. B. Kim, W. R. Song, E. J. Song, A. R. Kim, J. H. Kim, K. W. Ji, I. S. Ahn, and D. H. Ahn (2007) Effect of chitosan of shelf-life and quality of takju. J. Chitin Chitosan 12: 198-204.
- Jeon, M. H. and W. J. Lee (2011) Characteristics of blueberry added Makgeolli. J. Kor. Soc. Food Sci. Nutr. 40: 444-449. https://doi.org/10.3746/jkfn.2011.40.3.444
-
Alcoholic fermation, of sugar into
$CO_2$ and alcohol, Alcoholic fermentation by yeast cells. http://www.yobrew.co.uk/fermentation.php.(2011). - Kim, J. I., N. K. Lee, and Y. T. Hahm (2007) Isolation and identification of wild yeast and its use for the production of grapewine. Kor. J. Microbiol. 43: 217-221.
- White, T. J., T. Bruns, S. Lee, and J. Taylor (1990) Amplification and direct sequencing of fungal ribisomal RNA genes for phylogenetics. pp. 315-322. In: M. A. Innis, D. H. Gelfand, J. J. Sninsky, and T. J. White (eds.) PCR Protocols: A guide to methods and applications, Academic Press, London.
- AOAC (1965) Official methods of analysis. 10th ed., pp. 349. Association of Official Analytical Chemists, Washington DC, USA.
- So, M. H., Y. S. Lee, and B. S. Noh (1999) Improvement in the quality of takju by a modified nuruk. Kor. J. Food Nutr. 1: 427-432.
- Song, J. C, H. J. Park, and W. C. Shin (1997) Change of takju qualities by addition of cyclodextrin during the brewing and aging. Kor. J. Food Sci. Technol. 29: 895-900.
- Lee, T. J., D. Y. Hwang, C. Y. Lee, and H. J. Son (2009) Changes in yeast cell number, total acid and organic acid during production and distribution processes of Makgeolli, traditional alcohol of Korea. Kor. J. Microbiol. 45: 391-396.
- Jeung, J. H. and S. T. Jeung (1985) The change of quality and microflora during the preservation of Korean takju. J. Kor. Agric Chem. Soc. 28: 252-260.
- Yu, H., Y. S. Ding, and S. F. Mou (2003) Direct and simultaneous determination of amino acids and sugars in rice wine by high performance anion exchange chromatography with integrated pulsed amperometric detection. J. Chromatogr. 11: 721-728.
- Cheon, C., I. S. Rhee, S. K. Lee, and S. A. Kang (2008) A study on the qualitative properties of traditional sake using allbanggae. J. Soc. Food. Sci. Nutr. 37, 784-791. https://doi.org/10.3746/jkfn.2008.37.6.784
- Yang, H. S. and J. B. Eun (2011) Fermentation and sensory characteristics of Korean traditional femented liquor (Makgeolli) added with citron (Citrus Junos SIEB ex TANAKA) juice. Kor. J. Food Sci. Technol. 42: 438-445.
- Kim, J. Y., K. W. Sung, H. W. Bae, and Y. H. Yi (2007) pH, acidity, color, reducing sugar, alcohol and organoleptic characteristics of puffed rice powder added takju during fermentation. Kor. J. Food Sci. Technol. 39: 266-271.
Cited by
- Effect of Crude Polysaccharide Isolated from Mageoli Mash under Different Fermentation Conditions on Immune-Stimulating Activity vol.43, pp.12, 2014, https://doi.org/10.3746/jkfn.2014.43.12.1835
- Variations of Properties and Microbial Community during Fermentation of Makgeollies by Isolated Yeasts from Traditional Makgeollies vol.23, pp.6, 2013, https://doi.org/10.5352/JLS.2013.23.6.796