|
KMID : 1011620160320010044
|
|
Korean Journal of Food and Cookey Science
2016 Volume.32 No. 1 p.44 ~ p.49
|
|
|
Characteristics of Organic Acid of Makgeolli by Yeast Strains Type
|
|
방찬미:Bang Chan-Mi
문준관:Moon Joon-Kwan/공홍식:Kong Hong-Sik
|
|
|
Abstract
|
|
|
|
Organic acid fermentation by yeast an important in the flavor and aroma. June 19th brewing each by each of the kinds of yeast (Instaferm, Instaferm red, La parisienne, La parisienne red, Fermivin, Safbrew wb-06, Safele s-04, Song chun) were analyzed organic acid during storage life. All yeast with reduced organic acid on 4 days. On 10 days, Instaferm, Instaferm red, La parisienne, La parisienne red, Fermivin yeast with the increased organic acid but on 19 days these reduced organic acid and maintain to 28 days. However use of Safbrew wb-06, Safele s-04, Song chun yeast the organic acid at storage and maintain organic acid content to 28 days. The variation of each organic acid during storage life characteristic of the yeast.
|
|
|
KEYWORD
|
|
|
makgeolli, organic acid, yeast
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|
|