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KMID : 0380620070390050546
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Korean Journal of Food Science and Technology
2007 Volume.39 No. 5 p.546 ~ p.551
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The Effect of Waxy Glutinous Rice Degree of Milling on the Quality of Jinyangju, a Korean Traditional Rice Wine
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Eun Jong-Bang
JIn Tie-Yan
Wang Myeong-Hyeon
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Abstract
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The physicochemical characteristics and sensory properties of Jinyangju were investigated at different degrees of milling (DOM; 0, 5, 7, and 10%) of waxy glutinous rice after 2 weeks of fermentation. The final pH values were 3.50, 3.84, 4.16, and 4.21 at the DOMs of 0, 5, 7, and 10%, respectively. The final total acidities were 1.21, 1.16, 0.94, and 0.91%; final total sugar contents were 6.38, 6.51, 5.54 and 5.40%; and final alcohol contents were 14.50, 14.50, 15.50, and 15.40%, respectively. Hunter L-value of the DOM 5% rice was lower those of the DOM 7% and 10% rice, but its Hunter b-value was higher than those of the DOM 7% and 10% rice. However, Hunter a-value of the Jinyangju were not significantly different among the samples (p>0.05) Hunter L-value. The Jinyangju made with the DOM 7% rice showed the highest overall sensory preference.
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KEYWORD
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Jinyangju, degree of milling, physicochemical characteristics, sensory properties
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