• Culinary science and hospitality research
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• v.19 no.1
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• pp.244-251
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• 2013

The objective of this study was to determine the quality and sensory characteristics of Takju using different levels of seokim (0, 2, 4 and 6%(w/w)) at each fermentation step. The pH of Takju was dramatically reduced according to fermentation period after 1 day and total acidity was shown dramatically increased. The sugar content was increased sharply immediately after fermentation, and showed a tendency to decrease for 2-7 days. Reduced sugar content was increased by up to 2 days of fermentation, and then it was decreased to 2-7 days of fermentation. The alcohol content of all samples were increased until the end of fermentation period. After 7 days of Takju fermentation within Seokim, the addition of 0, 2, 4 and 6% seokim resulted in alcohol content of 10.3, 10.9, 12.1 and 12.2%, respectively. In the present study for the production of Takju, however, 4%(w/w) of seokim and the increase of alcohol content was low (maximum 12.2%, v/v). In Takju fermentation, the best content of seokim was 4%.