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The Effect of Replacement Levels of Non-Waxy Rice on the Quality of Jinyangju, a Korean Traditional Rice Wine Made of Clutinous Rice  

Kim, Tie-Yan (Department of Food Science and Technology and Institute of Agricultural Science and Technology, Chonnam National University)
Chung, Hee-Jong (Department of Food Science and Technology and Institute of Agricultural Science and Technology, Chonnam National University)
Eun, Jong-Bang (Department of Food Science and Technology and Institute of Agricultural Science and Technology, Chonnam National University)
Publication Information
Korean Journal of Food Science and Technology / v.37, no.6, 2005 , pp. 939-943 More about this Journal
Abstract
Jinyangju, Korean rice wine, has been traditionally brewed using unique glutinous rice produced only in Haenam, Korea. Because this glutinous rice is expensive, possibility of partial replacement by lower costing non-waxy rice to make Jinyangju was investigated. Both chemical and sensory properties of the rice wine made from different levels of non-waxy rice replacement were determined. Total acidity, pH, total sugar content, and alcohol content of rice wines made with varying replacement levels of non-waxy rice (0, 30, 50, and 70%) were respectively as follows: 1.02, 0.98, 1.1, and 1.1%; 3.76, 3.83, 3.64, and 3.58; 6.22, 6.31, 4.58, and 4.73%; 14.2, 14.8, 15.6, and 15,2%. Highest overall acceptabilities in sensory test including color, flavor, odor, and overall favorite were 4.45, 4.73, 4.45, and 3.55, respectively, at 30% non-waxy rice replacement.
Keywords
non-waxy rice; glutinous rice; Jinyangju; quality;
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