Charateristics upon aging period of depanding on distillation method using Saccharomyces cerevisiae 88-4 isolated from traditional Nuruk
![]() |
Lee, Dae-Hyoung
(Gyeonggi-do Agricultural Research and Extension Services)
Kang, Heui-Yun (Gyeonggi-do Agricultural Research and Extension Services) Seo, Jae-Soon (Gyeonggi-do Agricultural Research and Extension Services) Won, Seon-Yi (Gyeonggi-do Agricultural Research and Extension Services) Kim, Tae-Wan (Brewing Research Team, Korea Food Research Institute) Kim, Jae-Ho (Brewing Research Team, Korea Food Research Institute) |
1 | Bae SM. Distilled soju production technology. Wogok Pub. Co., Seoul Korea. pp. 166-306 (2001) |
2 | Bae SM, Jung SY, Jung IS, Ko HJ, Kim TY. Effect of the amount of water on the yield and flavor of Korean distilled liquor based on rice and corn starch. J. East Asian Soc. Dietary Life 13: 439-446 (2003) |
3 | FACT. Woorisool Treasure House. 1th ed. Foundation of Agri. Tech. Commercialization & Transfer, Suwon, Korea. pp. 1-343 (2008) |
4 | Hong Y, Park SK, Choi EH. Flavor characteristics of Korean traditional distilled liquors produced by co-culture Saccharomyces and Hansenula. Kor. J. App. Microbiol. Biotechnol. 27: 236-245 (1999) |
5 | Kim YG. Quality characteristics of distilled spirits during aging period using pear, PhD thesis, Seoul Venture University, Seoul, Korea. pp. 1-75 (2013) |
6 | Kim HR, Jo SJ, Lee SJ, Ahn BH. Physicochemical and sensory characterization of a Korean traditional rice wine prepared from different ingredients. Korean J. Food Sci. Technol. 40: 551-557 (2008) |
7 | An BH. Research status of traditional liquors. Bull. Food Technol. 7: 42-47 (1994) |
8 | Kim HR, Lee AR, Kwon YH, Lee HJ, Jo SJ, Kim JH, Ahn BH. Physicochemical characteristics and volatile compounds of glutinous rice wines depending on the milling degrees. Korean J. Food Sci. Technol. 42: 75-81 (2010) |
9 | Kwon YH, Jo SJ, Kim HR, Kim JH, Ahn BH. Fermentation characteristics and volatile compounds in yakju made with various brewing conditions; glutinous rice and pre-treatment. Korean J. Microbiol. Biotechnol. 38: 46-52 (2010) |
10 | Lee DH, Jung JW, Lee YS, Seo JS, Park IT. Fermentation characteristics for preparation of distilled liquor made of mixed grains. Korean J. Food Sci. Technol. 42: 75-81 (2010) |
11 | Lee DH, Jung JW, Lee YS, Seo JS, Park IT, Kim JH, Ahn BH. Quality characteristics of distilled liquor produced using Ipguk (koji) during aging. Korean J. Food Sci. Technol. 46: 694-701 (2014a) DOI |
12 | Lee DH, Lee YS, Seo SJ, Won SY, Cho CH, Park IT, Kim TW, Kim JH. Qualities of distilled liquor using Saccharomyces cerevisiae 88-4 separated from traditional Nuruk. Korean J. Food Sci. Technol. 49: 279-285 (2017) |
13 | Lee GH, Young S, Chang YI, Jeong JH, Chang KS, O MJ. Identification of character-impact aroma compounds and comparisons of sensory attributes of traditional Korean medicinal rice wines brewed with functional herbal powders or extracts. J. Food Sci. Nutr. 7: 405-410 (2002) |
14 | Lee JK, Moon SH, Bae KH, Kim JH, Choi HS, Kim TW, Joung C. Distilled spirits. Kwangmoonka Pub. Co., Gyeonggido, Korea. pp. 17-44 (2015) |
15 | Lee DS, Park HS, Kim K, Lee TS, Noh BS. Gas chromatographic and mass spectrometric determination of alcohol homologues in the Korean folk sojues (distilled liquor). J. Korean Chem. Soc. 38: 640-652 (1994) |
16 | Lee DH, Park IT, Lee YS, Seo JS, Jung JW, Kim TW, Kim JH, Ahn BH. Quality characteristics by aging container and period of the distilled liquor with fermented wine used with nuruk. J. Korean Soc. Food Sci. Nutr. 43: 1579-1587 (2014b) DOI |
17 | Park CM. Optimization of alcohol fermentation and aging conditions for a development of a distilled alcoholic beverage using barley grains. Kyungpook national university, Kyungpook, Korea. p. 1-38 (2007) |
18 | So MH, Lee YS, Noh WS. Changes in microorganism and main components during takju brewing by a modified Nuruk. Korean Food Nutr. 12: 226-232 (1999) |
19 | TSINTSA. Textbook of alcoholic beverage-making. Technical Service Institute, National Tax Service Administration, Seoul, Korea (1997) |
20 | TSINTSA. Alcoholic liquors quality technic of field. Technical Service Institute, National Tax Service Administration, Seoul, Korea (2008). |
![]() |