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Quality Characteristics of Takju, Yakju, Spirit made by Cereal Nuruks  

Jeong, Jae-Hong (Dept. of Hotel Culinary Arts, Sinansan University)
Chai, He-Suk (Dept. of Food Science and Biotechnology, Sinansan University)
Lee, Yun-Hi (Korean Institute of Liquor Research)
Kim, Jae-Min (Chungmu Fermentation Co. Ltd.)
Lee, Jeong-Hoon (Dept. of Hotel Culinary Arts, Sinansan University)
Publication Information
Culinary science and hospitality research / v.21, no.1, 2015 , pp. 267-280 More about this Journal
Abstract
This study was carried out to evaluate the quality characteristics of Takju, Yakju, Spirit made by various cereal Nuruks which were made by Jokuk(whole wheat), Bunkuk(wheat flour), Maekkuk(whole barley). pH, Brix, cell number of yeast, alcohol content, flavors, organic acid, and sensory evaluation of brews were employed to analyze current study. Results showed that pH value of brews during fermentation decreased, while Brix value increased. In addition, alcohol contents increased up to 11 day's fermentation, but there were no significant differences among Jokuk, Bunkuk and Maekkuk(p<0.05). Cell numbers of yeast dramatically increased up to 5 day's fermentation, and then decreased. After 13 day's fermentation cell numbers of yeast were similar among Jokuk, Bunkuk and Maekkuk. In terms of analysis of flavor components, acetone and n-amyl alcohol were not detected in all brews, however fusel oil level was 494.65 mg/L in Maekkuk, and 525.4 mg/L in Bunkuk. Lactic acid showed the highest level in organic acid analysis. Furthermore, Jokuk and Maekkuk showed highest score in Takju, Maekkuk showed highest score in Yakju in sensory evaluation, although Jokuk, Bunkuk, and Maekkuk revealed similar score in spirit.
Keywords
Yakju; Takju; spirit; cereal Nuruks; quality characteristics;
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Times Cited By KSCI : 14  (Citation Analysis)
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