|
KMID : 0380620110430040438
|
|
Korean Journal of Food Science and Technology
2011 Volume.43 No. 4 p.438 ~ p.445
|
|
|
Fermentation and Sensory Characteristics of Korean Traditional Fermented Liquor (Makgeolli) Added with Citron (Citrus junos SIEB ex TANAKA) Juice
|
|
Yang Hee-Sun
Eun Jong-Bang
|
|
|
Abstract
|
|
|
|
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.
|
|
|
KEYWORD
|
|
|
makgeolli, citron juice, hesperidin, naringin
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|