• 한국균학회소식:학술대회논문집
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• 2014.10a
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• pp.23-23
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• 2014

There are many yeast strains have been discovered for industrial usage in global scale. In the point of view for the alcoholic fermentation performance and producing alcoholic beverage products, recently many countries have known about the importance of microorganisms as a valuable resource. Discovered with well performed yeasts have potential industrial application in diverse ways such as foods, beverages, cosmetics, pharmaceutical functions, and so on. In Korea, the yeast research has not been sufficiently performed especially for distilled spirits industry. As a result, not so little manufacturers use exotic yeasts from overseas even included the expensive royalties. Besides of those, to produce distilled spirits, many manufacturers do not use specialized yeast for distilled spirits. Distiller's characterized yeasts such as whisky, brandy, vodka, Japanese shochu and awamori, are all well-known industrialized. For decades, the distillers, except us, have selected, developed, and practised yeasts in accordance with distilled spirits characters. This study is about selection and industrial application of yeasts for the Korean pot distilled spirits. Finally 7 yeast strains were selected among over 1,000 yeasts from the traditional Nuruks, through the essential related tests based on brewing and distilling science. The selected yeasts show the appropriate characteristics of distilled spirits. The result of this study could help our distilled spirits industry be activated and stand independent from the exotic microbes.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.1
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• pp.41-46
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• 1997

Diet is generally accepted as one of the important factors in human cancer development. Ethyl carbamate has been associated with cancer for several decades and mainly found in the fermented beverages and foodstuff. The relationship between ethyl carbamate and the human health cannot be ignored especially in the areas where fermented foods consists of regular food consumption. To investigate the ethyl carbamate exposure level in Korean population, commercial fermented food samples were collected form local markets I Seoul area and home-made varieties were collected throughout the country. Following partial purification the concentration of ethyl carbamete was determined by GC/ MS. The concentration of ethyl carbamate ranged to 70 ppb in soysauce, to 10 ppb in soybean paste, and to 5 ppb in vinegars. Korean traditional alcoholic beverages showed small amount of ethyl carbamate. The estimated daily exposure of Korean population was 0~1900ng/day. It would be prudent to put efforts to minimize the formation of ethyl carbamate since the risk from the higher range exposure cannot be ignored.

• Journal of the Korean Society of Food Culture
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• v.6 no.1
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• pp.43-54
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• 1991

The types and processing characteristics of traditional non-alcoholic beverage and their historical backgrounds were surveyed through the old literatures published from the 8th century to 1940. A total of over 70 different names of beverages were found in the literature. They were classified into 10 groups according to their processing methods and quality characteristics; Sunda (green tea), Yusada (tea analog with/without green tea), Tang (boiled herb extract), Jang (lactic acid fermented rice beverage), Suksu (rice tea), Mium (cereal gruel), Misik (roasted cereal powder), Sikhe (sweet rice beverage saccharified with malt), Sujonggwa (ginger-fruit drink) and Hwachai (fruits drink). In the old literatures, there was non exist clear distinction between Jang, Tang, Chong and Tea. Lactic acid fermented rice beverage seemed to be a common drink in Silla and Koryo periods (AD. 600-1400), but disappeared afterwards and completely forgotten today. Other beverages are maintained until today with almost identical methods of preparation as described in the literatures written in the 18th century.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.1
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• pp.85-97
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• 1993

Grouping of the Korean traditional rice processed foods and their historical background in development were surveyed, principally being concentrated on the current topics reported on the rice-processed foods such as rice cakes and rice cookies. Rice-processed foods could be classified into seven groups according to the literature reported so far: rice gruels, boiled rices, rice cakes, alcoholic liquors, non-alcoholic beverages and seasonings. Among them, rice gruels and boiled rices were further divided into seven to eight groups based on their characteristics together with added materials. Eighty one names of rice cakes were reported in the literature, however it might be condensed to five groups according to their processing methods. Ninety different alcoholic liquors were found and arranged according to the cited period in the literature. Five kinds of rice cookies and nine kinds of non-alcoholic beverages were found in the literature. These are maintained until today with almost identical methods of preparation as described in the old literature. The scientific research results on the Korean traditional rice cakes and cookies published in the literatures were reviewed. A total of forty one research papers were collected: twenty seven papers on rice cakes and fourteen papers on rice cookies. Most of the researches were concerned to the processing conditions. The author felt deeply some too short of researches in the physicochemical changes during processing, the maintenance of the products quality and the industrialization of the traditional processing methods in rice foods.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.3
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• pp.399-404
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• 1997

우리의 전래 민속주는 중국 둥과 같이 곡류 위주의 양조방식으로 발달하여 고대에는 그 기술이 일본 등에 전수될 정도로 선도하였으나, 조선말을 전후한 역사적인 시련기 속에서 별다른 개발을 보지 못한 가운데 서구적인 문명의 영향을 받아들이게 되면서 민속고유주의 개발 내지 재현보다는 서구적인 양조방식 혹은 외래주류의 모방 및 개발에 역점이 주어지고, 원료면에서 식량자원의 제한에 따라 많은 제약을 받아오면서부터 그 쇠퇴일로를 거듭하였다. 따라서 우리의 전통 민속주류의 올바른 복원과 현실화를 위한 체계적인 연구가 우선 중요한 과제로 대두되고 있다.(중략)

• Microbiology and Biotechnology Letters
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• v.34 no.3
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• pp.244-249
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• 2006

In order to select the best strains to have the feasibility of Cheonghju brewing, 10 wild type yeast strains from 300 different types of Nuruk were investigated on their ethanol resistance, resistance to glucose and flocculation. The amounts of alcohol, organic acids, and volatile compounds, Brix, pH were also examined for the alcoholic beverages made with the 10 selected strains. Almost all strains showed alcohol production activities in the medium containing 18%(v/v) ethanol and 29%(w/v) glucose. The strains 90-2 showed a higher flocculation activity than other strains. Strains 54-3, 90-2 and 91-5 produced more alcohol than control strain (7.42%(w/w)) when fermented with wild type yeast strains. In addition, alcoholic beverages containing low acetic acid also showed low levels of total acidity. GC/MS analysis of the product showed 4 alcohols, 11 esters and 1 acid as volatile compounds. Selected strains were tentatively identified as Phichia sydowiorum (91-5), Zygosaccharomyces cidri (192-2 and 271-4), and as Saccharomyces cerevisiae (18-2, 54-3, 90-2, 91-2, 98-2, 99-5 and 272-7) by BIIOLOG method.

• Journal of the Korean Society of Food Culture
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• v.11 no.5
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• pp.601-608
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• 1996

Fermentation characteristics of Baikhaju (a typical Korean traditional alcoholic beverage) were investigated during fermentation with differently treated rice samples, which were steamed rice (SR), plain steamed rice bread (RB), rice porridge (RP) and roasted rice (RR). The RB sample showed an excellent fermentation efficiency with the highest alcohol production (20.84%). The SR and RR samples showed 17.79% and 17.31% of alcohol production, respectively. The RP sample was the lowest alcohol production (11.47%). The pH values of all the beverage samples were similar and were ranged from 3.6 to 3.9. The fermentation periods of RB and RR samples were longer than the SR and RP. The inner temperature and microbial growth in all the beverages increased at each of input steps of the rice and Nuruk (a Korean-style bran koji). Fusel oil content of the SR and RP samples (613.6 ppm) was higher than that of RR (482.7 ppm). The RB sample with the best fermentation efficiency had the lowest fusel oil content (341.8 ppm). The RP sample showed the highest score in sensory evaluation and RB sample showed the lowest. The results on sensory evaluation were contrary to those on the fermentation efficiency.

• Journal of the Korean Society of Food Culture
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• v.11 no.3
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• pp.339-348
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• 1996

Physicochemical and sensory characteristics of Korean traditional alcoholic beverages, such as Kwahaju, Sokokju, Baikhaju, Samhaeju and Hosanchun were investigated during fermentation with the difference of input step and treatment of rice and Nuruk (Korean-style bran koji). pH values in all treatments were similar to be ranged $3.1{\sim}3.2$, but acidity of the treatment brewed without seed mash was $1.5{\sim}2$ times higher than that of the treatment brewed with seed mash. The concentration of alcohol in all treatments increased as the concentration of the Nuruk increased. The alcohol concentrations of Samhaeju and Hosanchun ranging from 6.5% to 7.7% were higher than those of Kwahaju, Sokokju and Baikhaju ranging from 7.9% to 10.6%. Residual reducing sugar contents of Kwahaju, Sokokju and Baikhaju ranging from 4.6 g/L to 9.7 g/L were lower than those of Samhaeju and Hosanchun ranging from 14.2 g/L to 15.5 g/L. The consumed total sugar contents of Kwahaju, Sokokju and Baikhaju ranging from 125.4 g/L to 159.2 g/L were higher than those of Samhaeju and Hosanchun ranging from 111.2 g/L to 123.8 g/L, and the treatments brewed with seed mash showed more sugar consumption than the treatments brewed without seed mash. Sensory quality in the treatments brewed with seed mash was better than those of without seed mash. Concentration of Nuruk and preparation of seed mash from it were critical factors compared to input step and treatment of rice in Korean traditional alcoholic beverage brewing.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.90-107
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• 2012

This research has been conducted to discover the consumer's behavior in the purchase and consumption of korean alcoholic beverages. The intent of these works are to contribute to the growth of the traditional alcoholic beverages markets by giving necessary data for the marketing strategies and the development of favorite beverage to meet the consumer's tastes. The surveys have been conducted against a group of people ranging from their 20's to 60's randomly picked from seoul. The duration of the surveys was from August 1st to September 30th, 2010. We also examined the relationship between the selection attributes of traditional liquor and purchase satisfaction by consumer's life-styles. SPSS 18.0 statistical package was used to process data. Frequency analysis, factor analysis, a reliability test, K-means cluster analysis, one-way ANOVA and multiple regression were executed. As a result, through factor analysis and cluster analysis, authors identified 6 factors in the selection attributes of traditional liquor(characteristics, taste & fragrance, popularity, design, harmony, interest), 4 consumer groups(expert, fan, beginner, indifference), 4 consuming lifestyles(social oriented consuming style, maniac consuming style, pursuit of knowledge consuming style, outsider consuming style). Among the selection attributes of traditional liquor, taste & fragrance and popularity had effects on purchase satisfaction.

• Microbiology and Biotechnology Letters
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• v.43 no.3
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• pp.227-235
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• 2015

The objective of this study was to improve the quality of Korean rice wine with wild type yeast strains isolated from various traditional Korean fermented foods. Herein the fermentation and sensory characterization of wild yeast, for the purposes of brewing Korean rice wine, was investigated. 12 yeast strains were examined for their ethanol and glucose tolerance. In addition, the pH, soluble solids, acidity, amino acidity, ethanol content, organic acids, and volatile compounds were also studied for the alcoholic beverages made with the wild yeasts. Almost all Saccharomyces genera yeasts were showed to have a tolerance at 10% ethanol, but non-Saccharomyces genera yeasts displayed a low tolerance. The alcoholic beverages fermented by non-Saccharomyces yeasts demonstrated higher levels of soluble solids, titratable acidity, amino acids, and lower ethanol content, when compared with the alcoholic beverages fermented by Saccharomyces genera yeasts. The organic acid content, such as malic acid, acetic acid, and succinic acid, was seen to also be higher. The electronic nose was analyzed, and discriminant function analysis (DFA) was used for discriminating wild yeast strains. The DFA plots indicated a significant separation of Saccharomyces genera and non-Saccharomyces yeast strains. For volatile compounds, ethyl acetate from non-Saccharomyces yeasts, and ethanol from Saccharomyces genera yeast, a high area ratio was observed.