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http://dx.doi.org/10.5762/KAIS.2014.15.8.5150

Physicochemical Characteristics of the Mash Quality of Cheongju Prepared Using Different Nuruks  

Jeong, Myeong Eun (Dept. of Convergence Industry, Seoul Venture University)
Kang, Soon Ah (Dept. of Conversing Technology, Graduate School of Venture, Hoseo University)
Cheong, Chul (Dept. of Convergence Industry, Seoul Venture University)
Publication Information
Journal of the Korea Academia-Industrial cooperation Society / v.15, no.8, 2014 , pp. 5150-5158 More about this Journal
Abstract
This study examined the physicochemical characteristics of mashing prepared using different Nuruks (traditional Nuruk, Nuruk added Aspergillus oryzae, Nuruk added Aspergillus kawachii, and Nuruk added Aspergillus oryzae and Aspergillus kawachii), and to obtain the basic data for Korean Cheongju production. The four different mashes were compared for their brewing characteristics and indicated a normal fermentation pattern. The Nuruk made from A. oryzae or A. kawachii showed higher fermentation ability than the other samples tested. In addition, the analyzed results of fermented mashing showed that the Nuruk made from A. oryzae or A. kawachii had a significantly higher aroma profile, such as higher alcohol and ester than the other samples tested, whereas the Nuruk made from a mixture of A. oryzae and A. kawachii had a much higher organic acid content. In conclusion, the Nuruk prepared using A. oryzae or A. kawachii had a positive effect on the complete fermentation and enhanced aroma compounds for Korean Cheongju production.
Keywords
Aspergillus; Fermentation; Cheongju; Nuruk; Mashing;
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Times Cited By KSCI : 26  (Citation Analysis)
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