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http://dx.doi.org/10.5762/KAIS.2016.17.8.637

Fermentation and Quality Characteristics of Korean Traditional Cheongju by Different Mashing Methods  

Bae, Gyun-Ho (Dept. of Convergence Industry, Seoul Venture University)
Lee, Sang-Hyeon (Dept. of Convergence Industry, Seoul Venture University)
Cheong, Chul (Dept. of Convergence Industry, Seoul Venture University)
Publication Information
Journal of the Korea Academia-Industrial cooperation Society / v.17, no.8, 2016 , pp. 637-645 More about this Journal
Abstract
This study was conducted to investigate the characteristics of fermentation and quality of Cheongju prepared by mashing using rice Nuruk inoculated with Aspergillus oryzae. Mashes were prepared by fermentation for 30-50 days using different amounts of fermenting agent, brewing water, milling ratios and fermenting temperatures. Adding fermenting agent at 15% resulted in slow fermentation, but a final alcohol content of 17% (v/v), similar to other samples tested. Addition of higher amounts of Nuruk resulted in increased amounts of citric acid, tartaric acid and malic acid, but low levels of succinic acid. Incomplete fermentation occurred when the ratio of brewing water was low, but the alcohol content (17%) of all samples was similar. When the amount of brewing water was high, the organic acid was levels were high. The speed of saccharification and fermentation was low when fermentation was conducted at $10^{\circ}C$, but the final alcohol content was the highest at this temperature. However, the content of n-propanol, isobutanol, isoamyl alcohol and organic acid was low at low temperature. At this time, the content of citric acid and malic acid was low, but the content of succinic acid was high. A higher milling degree resulted in a lower content of alcohol, organic acid and higher alcohols, with 10% milling resulting in a significantly higher content than the other samples.
Keywords
Aroma; Cheongju; Milling degree; Nuruk; Organic acid;
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Times Cited By KSCI : 13  (Citation Analysis)
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