Quality Characteristics of Takju by Yeast Strain Type |
Jeon, Hyejeong
(Genomic Informatics Center, Hankyong National University)
Yu, Jae Chul (Chamsary) Kim, Gyewon (Brewing Research Center, Hankyong National University) Kong, Hong-Sik (Genomic Informatics Center, Hankyong National University) |
1 | Cheon JE, Baik MY, Choi SW, Kim CN, Kim BY. 2013. Optimization of Makgeolli manufacture using several sweet potatoes. Korean J Food & Nutr 26:29-34 과학기술학회마을 DOI ScienceOn |
2 | Cho HK, Lee JY, Seo WT, Kim MK, Cho KM. 2012. Quality characteristics and antioxidant effects during Makgeolli fermentation by purple sweet potato-rice Nuruk. Korean J Food Sci Technol 44:728-735 과학기술학회마을 DOI ScienceOn |
3 | Ha SJ, Yang SK, In YW, Kim YJ, Oh SW. 2012. Changes in microbial and physicochemical properties of single-brewed Makgeolli by high hydrostatic pressure treatment during fermentation. J Korean Soc Food Sci Nutr 41: 1176-1181 과학기술학회마을 DOI ScienceOn |
4 | Huh CK, Lee JW, Kim YD. 2012. Quality characteristics of rice wine seed mash with lactic acid concentration. Korean J Food Preserv 19:933-938 과학기술학회마을 DOI ScienceOn |
5 | Jeon MH, Lee WJ. 2011. Characteristics of blueberry added Makgeolli. J Korean Soc Food Sci Nutr 40:444-449 과학기술학회마을 DOI |
6 | Ji YJ, Chung HJ. 2012. Changes in quality characteristics of Makgeolli during storage time. Korean J Food Culture 27: 383-390 DOI ScienceOn |
7 | Kim BH, Eun JB. 2012. Physicochemical and sensory characteristics of Makgeolli with pomegranate (Punica granatum L.) juice concentrate added. Korean J Food Sci Technol 44: 417-421 과학기술학회마을 DOI ScienceOn |
8 | Kim JY, Yi YH. 2010. pH, acidity, color, amino acids, reducing sugars, total sugars, and alcohol in puffed millet powder containing millet Takju during fermentation. Korean J Food Sci Technol 42:727-732 과학기술학회마을 |
9 | Kim KH, Han GD. 2011. White wine making using Campbell Early grapes with different kinds of yeasts. Korean J Culinary Research 17:162-171 과학기술학회마을 |
10 | Kim MJ, Lee SY, Kim KBWR, Song EJ, Kim AR, Kim JH, Ji KW, Ahn IS, Ahn DH. 2007. Effect of chitosan on shelf-life and quality of Takju. J Chitin Chitosan 12:198-204 |
11 | Kim OS, Park SS, Sung JM. 2012. Antioxidant activity and fermentation characteristics of traditional black rice wine. J Korean Soc Food Sci Nutr 41:1693-1700 과학기술학회마을 DOI ScienceOn |
12 | Lee HS, Lee TS, Nog BS. 2007. Volatine flanor components in the mashes of Takju prepared using different yeasts. Korean J Food Sci Technol 39:593-599 |
13 | Lee HS, Park CS, Choi JY. 2010. Quality characteristics of the mashes of Takju prepared using different yeasts. Korean J Food Sci Technol 42:56-62 |
14 | Lee SH, Park HK, Kim MH. 2010. Physicochemical characteristics and sensory properties of Omija wines fermented by active dry yeast strains. Korean J Food Sci Technol 42:739-742 과학기술학회마을 |
15 | Lee SJ, Kim JH, Jung YW, Park SY, Shin WC, Park CS, Hong SY, Kim GW. 2011. Composition of organic acids and physiological functionality of commercial Makgeolli. Korean J Food Sci Technol 43:206-212 과학기술학회마을 DOI ScienceOn |
16 | Lee SW, Kwon JH, Yoon SR, Woo SM, Jang SY, Yeo SH, Choi JH, Jeong YJ. 2010. Quality characteristics of brown rice vinegar by different yeasts and fermentation condition. J Korean Soc Food Sci Nutr 39:1366-1372 과학기술학회마을 DOI ScienceOn |
17 | Yang HS, Eun JB. 2011. Fermentation and sensory characteristics of Korean traditional fermented liquor (Makgeolli) added with citron (Citrus junos Sieb ex Tanaka) juice. Korean J Food Sci Technol 43:438-445 과학기술학회마을 DOI ScienceOn |
18 | Lee YJ, Kim JC, Hwang KT, Kim DH, Jung CM. 2013. Quality characteristics of black raspberry wine fermented with different yeasts. J Korean Soc Food Sci Nutr 42:784-791 과학기술학회마을 DOI ScienceOn |
19 | Park JH, Bae SM, Yook C, Kim JH. 2004. Fermentation characteristics of Takju prepared with old rice. Korean J Food Sci. Technol 36:609-615 과학기술학회마을 |
20 | Park JH, Yeo SH, Choi JH, Jeong ST, Choi HS. 2012. Production of Makgeoli using rice treated with Gaeryang-Nuruk (for non-steaming proces) extract. Korean J Food Preserv 19: 144-152 DOI ScienceOn |