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http://dx.doi.org/10.23097/JPAF.2021.23(1):39

Manufacturing Characteristics of Solid-State Fermentation Distilled Spirits Using Rice Nuruk (Fermented Starter) and Sorghum  

Shin, J.Y. (Department of Agriculture & Fisheries Processing, Korea National College of Agriculture and Fisheries)
Jeong, D.S. (Gimje Agricultural Development & Technology Center)
Kang, C.S. (Department of Agriculture & Fisheries Processing, Korea National College of Agriculture and Fisheries)
Choi, H.S. (Department of Agriculture & Fisheries Processing, Korea National College of Agriculture and Fisheries)
Publication Information
Journal of Practical Agriculture & Fisheries Research / v.23, no.1, 2021 , pp. 39-48 More about this Journal
Abstract
In this study, characteristics of solid-state fermentation distilled spirits with nuruk (fermentation starter) and sorghum were investigated. The starch digestion activity was highest in black koji (A. usamii) at 359.15 U/g dry base, white koji (A. luchuensis) at 306.98 and yellow koji (A. oryzae) at 15.31 was followed. The pH of the solid-state fermented mash in yellow, white and black koji showed 5.09, 4.46 and 4.50 respectively with significant differences (p<0.001). The total acid content of white and black koji was 0.73% as citric acid. The alcohol content of mash prepared with yellow, white and black koji was 4.34, 4.24, 3.89% respectively. The contents of reducing sugar showed 3.28, 3.23 and 2.64%. Total sugar were 14.88, 17.84 and 17.60% respectively. The alcohol content of each distillate ranged from 44.3 to 39.9%, and the furfural content in yellow koji was 1.25 times lower than the others.
Keywords
Solid-state fermentation; Distilled spirits; Sorghum; Nuruk;
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