• The Korean Journal of Food And Nutrition
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• v.36 no.6
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• pp.425-435
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• 2023

This study investigated quality characteristics and functionality of rose sparkling wine that were manufactured by secondary fermentation after inoculation of yeast strains. The pH of the samples ranged from 3.96 to 4.05 and total acidity ranged from 0.23 to 0.32%. The alcohol contents of wines ranged from 6.4 to 6.6% and the CO₂ pressure ranged from 2.0 to 2.6 bar. The brightness of rose wines ranged from 84.72 to 87.36, the redness from 9.28 to 14.15, and the yellowness from 9.50 to 19.20. The hue value of wines ranged from 1.137 to 1.513 and color intensity ranged from 0.724 to 0.882. Aroma analysis identified 14 alcohols, 22 esters, 4 ketones, 4 acids, and 17 miscellaneous compounds. The total tannin contents and total polyphenol contents of wines were 11.28~12.43 mg% and 24.79~28.20 mg%, respectively. The DPPH radical scavenging activity of wines ranged 63.33 to 67.89% and the ABTS radical scavenging activity of wines 82.16~86.06%. The results of this study provide a basis for establishing the brewing process of rose sparkling wines yeast strains.

• Applied Biological Chemistry
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• v.47 no.1
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• pp.78-84
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• 2004

In order Nuruk to improve the quality of millet wine, a traditional Jeju cereal wine, yeasts and molds were isolated from 35 kinds of Nuruk collected nationwide. Isolated strains were screened for saccharification of starch and brewing of millet wine. Fermentation characteristics of millet wine with different types of Nuruk were also investigated. The average number of microbial populations in the Nuruk were $6.4{\times}10^5{\sim}4.5{\times}10^7\;cfu/g$ for molds and $1.4{\times}10^4{\sim}7.7{\times}10^7\;cfu/g$ for yeasts. Among the 169 strains of molds and 103 strains of yeasts, 16 strains were screened for saccharifying activity on starch as a substrate, and one yeast strain was screened for the brewing of millet wine. A8-3, supposed as Aspergillus sp., showed the highest enzyme activities of glucdamylase, ${\alpha}-amylase$ and xylanase while B23-3 strain, supposed as Rhizopus sp., showed the highest saccharifying activity. A10-4, supposed as Saccharomyces sp., showed the highest level of weight loss from $CO_2$ evolution, sugar and alcohol tolerance during fermentation. When the Nuruk was made after inoculation with the selected strains, saccharifying activity was higher for the co-cultivation of A8-3 and B23-3 than individual cultivation of each strain. Similar saccharifying activities were shown in both disc-type and pellet-type Nuruk. It was suggested that pellet-type Nuruk could improve fermentation yield. The collected Nuruk consisted of $10{\sim}13%$ moisture, $55{\sim}70%$ total sugar, $10{\sim}18%$ crude protein, $0.2{\sim}1.0%$ crude fat and $1.8{\sim}2.1%$ ash. The Nuruk made in this study was composed of $12{\sim}15%$ moisture, $61{\sim}71%$ total sugar, $15{\sim}20%$ crude protein, $0.4{\sim}1.5%$ crude fat and $1.1{\sim}1.5%$ ash.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.4
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• pp.437-443
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• 2013

Rice wine (makgeolli) containing various amounts of mountain ginsengs (MG) are being prepared with nuruk and yeasts, and the physicochemical characteristics and contents of ginsenosides in MG-makgeolli were analyzed. Average particle size of MG powder is $29.1{\mu}m$. MG slice (20 g) or powder (0~20 g) and rice (3,000 g) were used for 12 days fermentation of makgeolli, makgeolli containing slice of MG (SW-makgeolli), makgeolli containing 2 g (PW1-makgeolli), 10 g (PW2- makgeolli), 20 g (PW3-makgeolli) of powder of MG, respectively. Soluble solids and pH levels show no differences between five kinds of makgeolli groups, whilst the presence of high amounts of MG (PW3-makgeolli) caused decreases in ethanol and acidity. Major free amino acids in MG-makgeolli are glutamic acid and arginine. Total contents of 14 ginsenosides are approximately 2.5 g/100 g of dried MG powder and major ginsenoside were ginsenosides Re, Rb1, Rb2, Rg1, Rc and Rf. During the propagation of makgeolli containing MG, the ginsenosides Rb1, Rb2, Rb3, and Rc decreased, whilst ginsenosides Rg3 and compound K increased highly. It indicates that ginsenosides in MG are metabolized to different forms of ginsenosides by brewing microorganisms.

• Applied Biological Chemistry
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• v.14 no.2
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• pp.117-120
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• 1971

The effect and osmotic characteristics of sugars for the growth of Saccharomyces rouxii $T_9$ were examined and their results obtained were as follows. (1) The best effective sugars for the growth of Saccharomyces rouxii $T_9$ were inulin, fructose and maltose. (2) Glucose, saccharose, galactose and arabinose were more effective on the media containing 20 percent of NaCl than containing none of NaCl, while fructose, inulin, xylose, sorbitol, raffinose, mannitol, mannose, trehalose and rhamnose were more effective on the media containing none of NaCl. (3) Maltose and lactose were excellent for the growth of Saccharomyces rouxii $T_9$ as addition of 5 to 10 percent on the media containing NaCl and more good in case of 15 percent or more addition on the media containing none of NaCl. (4) Saccharomyces rouxii $T_9$ was generally grown well on the media at the range of containing 15 to 30 percent of sugar concentration. (5) Saccharomyces rouxii $T_9$ was grown up to 80 percent concentration of glucose and 90 of saccharose and maltose.

• Applied Biological Chemistry
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• v.39 no.1
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• pp.16-19
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• 1996

The yeast strains isolated for Choungju brewing in the previous report were examined for their microbiological characteristics, together with some comparative tests with Japanese sake yeasts. The isolates KP-16, 21 and 54 were identified as the strains belong to Saccharomyces cerevisae according to the morphological and physiological properties described in Lodder's 'The Yeasts - A texanomic study'. The isolates were grouped into the pink-colored strains by 2,3,5-tripheny tetrazolium chloride over-lay method. The strains KP-16 and 21 were found to be distinguished from the strain KP-54 in aspects of fermentation of sugars, assimilation of carbon sources, and pellicle formation on malt extract broth. ${\alpha}-methyl-D-glucoside$ was not assimilated or fermented by the isolated yeast strains and this is one of the different characters from the Japanese sake yeasts. The isolated strains appeared to have the requirements for biotin and pantothenate, and to have higher tolerance to ethanol than the Japanese sake yeasts. The biotin requirement was not found in the sake yeasts.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.256-256
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• 2017

The purpose of this study was to evaluate the effects of rice cultivars (Hangaru, Seolgaeng, Dasan-1 and Anda) on quality characteristics of rice beer. As for moisture content, Hangaru and Seolgaeng that are soft rice were higher than Dasan-1 and Anda as 14.48 and 14.62%, respectively. Dasan-1 and Anda showed higher protein content as compared to other varieties. As for amylose content, Hangaru turned out to be lower than other varieties as 17.71%, whereas reducing sugar content of Hangaru and Seolgaeng was higher than Dasan-1 and Anda. Results of hardness showed that Hangaru and Seolgaeng were measured lower than Dasan-1 and Anda. As a result of measuring alcohol content, pH and color of beer brewed by rice cultivars, no significant difference by cultivars was found, but measurement result of bitterness showed that beer brewed with Hangaru and Seolgaeng showed lower bitterness comparing to the beer brewed with Dasan-1 and Anda. The results of this study suggest that Hangaru and Seolgaeng are considered cultivars suitable for brewing quality of rice beer.

• Journal of the Korean Society of Food Culture
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• v.16 no.4
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• pp.371-377
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• 2001

Li was a sweet beverage containing $2{\sim}3$ percents ethyl alcohol made from malt by spontaneous fermentation from ancient custom to fifteenth century. Li was changed to the rice wine being a sweet beverage of low alcohol content using nuruk as starter and the sikhae which is non-alcoholic fermented beverage. Li was made for drinking and ceremony in Korea, China and Japan. It disappeared from the beverage items along with its method of manufacture from malt, but in Korean had made Li using nuruk until recent. We made Li according to Book of Imwon-Keongjae Ji (The book of country economy) methods for reappearance of Li. Fermentation characteristics for the production of Li with Saccharomyces cerevisiae, Saccharomyces bayanus and Saccharomyces sake were investigated. Among the yeast strains tested, Li fermented with S. sake showed higher alcohol production. Total sugar decreased considerably during the whole period of fermentation(30 hours), while ethyl alcohol content increased at $2.98{\sim}3.52%$. As the fermentation progressed, the pH decreased until the 30 hours of fermentation, while total acid increased during the same period. In fermentation of 36 hours, Li consisted of about $2.98{\sim}3.52%$ of alcohol content, $5.3{\sim}6.0%$ of total sugar, $1.45{\sim}2.21mg%$ of reducing sugar and total acidity were reached up to $24.4{\sim}29.5mg%$ for Li manufactured with S. cerevisiea sake, S. bayanus and S. sake.

• Korean Journal of Food Science and Technology
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• v.43 no.4
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• pp.438-445
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• 2011

This study was performed to examine the physicochemical characteristics of Korean traditional fermented liquor added with citron juice and the levels (3, 6 and 9%) of citron (Citrus junos) juice during two-step-brewing. The pH of traditional Korean fermented liquor added with citron juice increased after 3 days of fermentation and then the pH values decreased from the sixth day. pH increased again at the end of fermentation. Total acidity increased after 5 days of fermentation until the sixth day, then decreased rapidly but increased slightly up to 12 days. Alcohol content increased to 12.76-14.32% after 12 days of fermentation. As the amount of added citron juice increased, alcohol content decreased. Amino acids increased after 12 days of fermentation. A sensory evaluation appearance, flavor, sourness, sweetness, bitterness and overall acceptance of Korean traditional fermented liquor added with 6% citron showed higher values than those of the control.

• Journal of Applied Biological Chemistry
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• v.63 no.3
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• pp.229-234
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• 2020

Beer production with rice or other malt substitutes suffers from a lack of suitable enzymes for saccharification. For this reason, rice nuruk (fermentation starter) was tested as a starch replacement for malt in the saccharification process of beer production. The results of this study show that the enzyme activities of rice nuruk made with brewing fungi were higher than those of malt. Saccharification and glucoamylase activities were high in Aspergillus awamori KCCM 30790 and α-amylase activity was high in Aspergillus oryzae CF1003. Overall, malt beer had significantly higher alcohol, pH, total acid, volatile acids, amino acids, free amino nitrogen, bitterness unit and ΔE than rice nuruk beer. Where as Aspergillus awamori KCCM 30790 beer had significantly higher soluble solids, reducing sugar than malt beer. According to a sensory evaluation, malt beer was better color, flavor and Aspergillus oryzae CF1003 beer was better taste, texture, overall acceptability than other beer. Therefore Aspergillus awamori KCCM 30790 beer was suitable considering enzyme activities (saccharification, glucoalmylase) and physicochemical characteristics (soluble solids, reducing sugar). And then Aspergillus oryzae CF1003 beer was suitable considering sensory evaluation (taste, texture, overall acceptability). Therefore rice nuruk like Aspergillus awamori KCCM 30790 and Aspergillus oryzae CF1003 were suitable as a substitute material that can replace for malt in beer proceccing.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.5
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• pp.445-449
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• 2016

In this study, Red pearl (4x) and MBA (2x) were crossed Gangwon-do Agricultural Research and Extension Services in 2000 to compare the brewing characteristics of Cheonghyang, a seedless kind of grape registered in 2009, by maturity. Fruit characteristics of Cheonghyang were examined after the first racking and 300 days after fermentation during aging in manufacturing wine based on maturity categories of being immature, mature, and overmature after harvest between August 25 and 27, 2014. The soluble solid matter content did not differ between the first racking following manufacturing wine and during ripening, and the alcohol content following the first racking was 12.9% for immature ones, 13.0% for mature ones, and 12.7% for overmature ones., The alcohol content decreased by appropriately 1.3% to 1.8% during ripening. The total acidity content was 0.9% for immature ones, 0.8% for mature ones, and 0.5% for overmature ones following the first racking and showed insignificant variations during ripening of 0.8%, 0.7%, and 0.5%, respectively, with wine made from mature ones showing proper acidity. The volatile acid content following the first racking during ripening, showing insignificant variation by maturity; however, it decreased after ripening. The sensory evaluation detected differences in acidity of wine between mature and overmature grapes. There was no difference in sour taste between immature and mature grapes; however, overmature ones had low levels of sour taste. Our results showed that mature wine had the best overall preference.