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KMID : 0665220050180030161
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Korean Journal of Food and Nutrition
2005 Volume.18 No. 3 p.161 ~ p.167
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Change of Takju Qualities during the Second Brewing Process by Addition of {alpha}G-Hesperidine
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Song Jae-Chul
Shin Wan-Chul
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Abstract
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This study was conducted to examine the possibility of improvement effect in Takju mash added with {alpha}G-Hesperidine on the second stage mash. Alcohol was highly generated in comparison with the control on fermentation time in case of the {alpha}G-Hesperidine on the second stage mash. Reducing sugar was also highly produced after 2 days on the second stage, and amount of reducing sugar was indicated to be decreased between 4~6 days. Total acidity was shown not to be practically changed after 2 days in mash added with {alpha}G-Hesperidine on the second stage in comparison with the control. Fusel oil produced from mash added with {alpha}G-Hesperidine was less generated in comparison with the control. Yeast growth on the mash added with {alpha}G-Hesperidine was revealed to be highly in comparison with the control through fermentation periods. Precipitation velocity of suspension in mash added with {alpha}G-Hesperidine was shown to be 1.5 times lower than that of the control. Precipitation amount in mash added with {alpha}G-Hesperidine was not nearly changed on the storage time. The astringency and bitterness were slightly decreased, while on the other turbidity and refreshing were increased in mash added with {alpha}G-Hesperidine. In general overall preferences was indicated to be fully satisfied in mash added with {alpha}G-Hesperidine in comparison with the control. Nasty smell of Takju added with {alpha}G-Hesperidine was recognized after 6 days during storage.
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KEYWORD
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Takju quality, second stage mash, brewing process
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