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http://dx.doi.org/10.3746/jkfn.2013.42.12.2042

Physicochemical Characteristics of Korean Traditional Spirits Brewed with Phellinus linteus by Different Nuruks  

Kim, Misook (Dept. of Food Science and Nutrition, Dankook University)
Lee, Younhee (Korea Brewing Institute)
Kim, Inyong (Dept. of Food Science and Nutrition, Dankook University)
Eom, Taekil (Dept. of Food Science and Nutrition, Dankook University)
Kim, Sung-Hwan (Dept. of Food Science & Nutrition, Joongbu University)
Jo, Namji (Dept. of Baking Technology, Hyejeon College)
Yu, Sungryul (Dept. of Clinical Laboratory Science, Semyung University)
Jeong, Yoonhwa (Dept. of Food Science and Nutrition, Dankook University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.42, no.12, 2013 , pp. 2042-2048 More about this Journal
Abstract
This research was carried out to compare the physicochemical characteristics of Korean traditional spirits brewed with Phellinus linteus by different Nuruks. The spirits were produced by atmospheric distillation of rice mash added with 1~5% P. linteus and fermented by traditional and improved Nuruks. Traditional Nuruk facilitated more alcohol production than improved Nuruk during the initial fermentation time. The alcohol contents of rice mash with P. linteus ranged from 15.8 to 18.9%. Predominant volatile compounds were i-amyl alcohol of fusel oils and ethyl acetate of ester compounds in P. linteus added spirits. The spirits prepared by traditional Nuruk showed higher contents of i-butanol, n-butanol, and i-amyl alcohol than those by improved Nuruk. More ethyl acetate was produced in the spirits prepared by improved Nuruk than those by traditional Nuruk. The contents of methyl alcohol were less than 50 mg/L in P. linteus added spirits.
Keywords
Phellinus linteus; Nuruk; spirit; liquor;
Citations & Related Records
Times Cited By KSCI : 8  (Citation Analysis)
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