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Effects of Yeast and Nuruk on the Quality of Korean Yakju  

Lee, Dae-Hyoung (Gyeonggi-do Agricultural Research and Extension Services)
Kang, Heui-Yun (Gyeonggi-do Agricultural Research and Extension Services)
Lee, Yong-Seon (Gyeonggi-do Agricultural Research and Extension Services)
Cho, Chang-Hui (Gyeonggi-do Agricultural Research and Extension Services)
Kim, Soon-Jae (Gyeonggi-do Agricultural Research and Extension Services)
Lee, Jong-Soo (Dept. of Life Science and Genetic Engineering, Paichai University)
Publication Information
Microbiology and Biotechnology Letters / v.39, no.3, 2011 , pp. 274-280 More about this Journal
Abstract
Effects of rice varieties, fermentation temperature, nuruks and yeast on the quality of yakju (Korean traditional rice wine) were investigated. Among various yakju made by using some rice varieties, Chucheong yakju produced the highest ethanol of 18.9%. The maximum amount of ethanol was produced when 2% nuruk and 0.8% yeast were added to cooked Chucheong rice and fermented at $20^{\circ}C$ for 10 days. This Chucheong yakju also showed the best overall acceptability. Changes of physicochemical properties and sensory evaluation of the 3 kinds of Chucheong yakju made by cooked rice and uncooked rice and gruel rice were investigated during fermentation. Ethanol contents of uncooked rice- Chucheong yakju and gruel rice- Chucheong yakju were significantly increased from 10.6% and 9.9% after 3 days fermentation to 17.1% and 17.2% after 7 days fermentation. Sensory evaluation revealed the gruel rice - Chucheong yakju was the best in total acceptability with sweety and refreshing tastes.
Keywords
Yakju; yeast; Nuruk; Chucheong rice;
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Times Cited By KSCI : 10  (Citation Analysis)
Times Cited By SCOPUS : 4
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