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Fermentation Characteristics of Jeju Foxtail Millet-wine by Isolated Alcoholic Yeast and Saccharifying Mold  

Kim, Ji-Yong (Faculty of Horticultural and Life Science, Cheju National University)
Koh, Jeong-Sam (Faculty of Horticultural and Life Science, Cheju National University)
Publication Information
Applied Biological Chemistry / v.47, no.1, 2004 , pp. 85-91 More about this Journal
Abstract
In order to improve foxtail millet wine, a traditional Jeju cereal wine, fermentation characteristics of millet Yakju with different types of Nuruks prepared using isolated Aspergillus sp. and Rhizopus sp. were investigated. When the millet wine was brewed with the Nuruk prepared in this study, the combination ratio of wheat flour: barley : wheat bran : millet = 8 : 1 : 1 : 0 (pellet) showed the highest level of alcohol concentration, and a more favorable score than Kuksundang Nuruk in sensory evaluation. The main organic acids in millet wine were lactic and acetic acids, and the minor organic acids were fumaric, oxalic, citric and malic acids. Analysis of sugar compositions showed that glucose, arabinose, and maltose were present in decreasing order, and that xylose was also detected. Flavor components of millet wine were mainly iso-amyl, iso-butyl and n-propyl alcohols. Ethylacetate and acetadehyde were also detected. The contents of iso-butyl and n-propyl alcohols were higher in the millet wine prepared with Kuksundang Nuruk than those prepared with other Nuruks.
Keywords
foxtail millet-wine; saccharifying mold; fermentation; Nuruk; organic acid; free sugar;
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