Manufacturing and Characteristics of Korean Traditional Liquor, Hahyangju Prepared by Saccharomyces cerevisiae HA3 Isolated from Traditional Nuruk
![]() |
Jung, Hee-Kyoung
(DG-Traditional Bio-Materials Industry Center)
Park, Chi-Duck (DG-Traditional Bio-Materials Industry Center) Park, Hwan-Hee (Mt. Biseul Hahyangju Co.) Lee, Gee-Dong (DG-Traditional Bio-Materials Industry Center) Lee, In-Seon (DG-Traditional Bio-Materials Industry Center) Hong, Joo-Heon (DG-Traditional Bio-Materials Industry Center) |
1 | So MH. Lee YS, Noh WS. Changes in microorganisms and in components during Takju brewing by a modified nuruk. Korean J. Food Nutr. 12: 226-232 (1999) 과학기술학회마을 |
2 | Chung JH, Mok CK, Lim SB, Park YS. Quality improvement of foxtail millet Yakju by ultrafiltration process. Food Engin. Prog. 9: 133-138 (2003) |
3 | Kim JH, Lee SH, Kim NM, Choi SY, Yoo JY, Lee JS. Manufacture and physiological functionality of Korean traditional liquor by using Dandelion. Korean J. Microbiol. Biotechnol. 28: 367-371 (2000) 과학기술학회마을 |
4 | Han KH, Lee JC, Lee GS, Kim JH, Lee JS. Manufacture and physiological functionality of Korean traditional liquor by using purple-fleshed sweet potato. Korean J. Food Sci. Technol. 34: 673-677 (2002) 과학기술학회마을 |
5 | Park YM, Kim SJ, Hwang IS, Cho KH, Jung ST. Physicochemical and sensory properties of Jinyang-ju prepared with glutinous rice and nonglutinous rice, Korean J. Food Cult. 20: 346-351 (2005) 과학기술학회마을 |
6 | Rhee CH, Woo CJ, Lee JS, Chung KT, Park HD. Characteristics of ethanol fermentation by a killer yeast, Saccharomyces cerevisiae BI5-1. Korean J. Appl. Microbiol. Biotechnol. 24: 331-335 (1996) |
7 | Kim SC, Kim HS, Kang YJ. Changes of components in the rice-porridge fermented by nuruk. J. Korean Soc. Food Sci. Nutr. 28: 1017-1021 (1999) 과학기술학회마을 |
8 | Kim IH, Park WS. Comparison of fermentation characteristics of Korean traditional alcoholic beverage with different input step and treatment of rice and Nuruk Korean-style bran koji. Korean J. Diet. Cult. 11: 339-348 (1996) 과학기술학회마을 |
9 | Kang YJ, Koh KS. Improvement on the filtration process of foxtail millet Yakju, Korean J. Food Preserv. 10: 482-487 (2003) |
10 | Kim JY, Go JS. Screening of brewing yeasts and saccharifying molds for foxtail millet-wine making. J. Korean Soc. Appl. Biol. Chem. 47: 78-84 (2004) 과학기술학회마을 |
11 | Kim JH, Lee DH, Choi SY, Lee JS. Characterization of physiological functionalities in Korean traditional liquors. Korean. J. Food Sci. Technol. 34: 118-122 (2002) |
12 | Lee SS, Kim KS, Eom AH, Sung CK, Hong IP. Production of Korean traditional rice wines made from cultures of the single fungul isolates under laboratory conditions. Korean J. Mycol. 30: 61-65 (2002) DOI |
13 | So MH. Changes in the chemical components and microorganisms in Sogokju - mash during brewing. Korean J. Food Nutr. 5: 69-76 (1992) |
14 | Kim IH, Park WS, Koo YJ. Comparison of fermentation characteristics of Korean traditional alcoholic beverages prepared by different brewing methods and their quality changes after aging. Korean J. Diet. Cult. 11: 497-506 (1996) |
15 | Kim JH, Jeong SC, Kim NM, Lee JS. Effect of Indian millet koji and legumes on the quality and angiotensin I-converting enzyme inhibitory activity of Korean traditional rice wine. Korean J. Food Sci. Technol. 35: 733-737 (2003) 과학기술학회마을 |
16 | Kang TY, Oh GH, Kim K. Isolation and identification of yeast strains producing high concentration of ethanol with high viability. Korean J. Microbiol. Biotechnol. 28: 309-315 (2002) |
17 | Lee MK, Lee SW, Yoon TH. Quality assessment of yakju brewed with conventional nuruk. Korean J. Food Nutr. 28: 78-89 (1994) |
18 | So MH. Aptitudes for Takju brewing of wheat flour-Nuluks made with different mold species. Korean J. Food Nutr. 8: 6-12 (1995) |
19 | Lee DH, Park WJ, Lee Be Lee JC, Lee DH, Lee JS. Manufacture and physiological functionality of Korean traditional wine by using Gugija. Korean J. Food Sci. Technol. 37: 789-794 (2005) 과학기술학회마을 |
20 | Seo MH, Ryu SR. Screening and characteristics of ethanol tolerant strain Saccharomyces cerevisiae SE211. Korean J. Microbiol. Biotechnol. 30: 216-222 (2002) 과학기술학회마을 |
21 | National Tax Service. Analysis, assessment and research of alcoholic beverages and brewing raw materials. Tax Service Institute, Seoul. Korea. pp. 12-63 (1979) |
22 | Lee DH, Kim JH, Kim NM, Park JS, Lee JS. Manufacture and physiological functionality of Korean traditional liquors by using Paecilomyces japonica. Korean J. Mycol. 30: 142-146 (2002) DOI |
23 | Bae IY, Yoon EJ, Woo JM, Kim JS, Lee HG, Yang CB. The development of Korean traditional wine using the fruits Of Opuntia ficus-indica var, saboten-1, characteristics of mashes and Sojues. J. Korean Soc. Appl. Biol. Chem. 45: 11-17 (2002) 과학기술학회마을 |
24 | Kim JH, Go JS. Fermentation characteristics of Jeju foxtail millet-wine by isolated alcoholic yeast and saccharifying mold. J. Korean Soc. Appl. Biol. Chem. 47: 85-91 (2004) 과학기술학회마을 |
![]() |