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KMID : 1134820110400081189
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 8 p.1189 ~ p.1194
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Quality Characteristics of Korean Traditional Wine Using Seolgaengbyeo for Brewing Rice
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Oh Sea-Kwan
Kim Dae-Jung
Ryu Su-Jin
Chun A-Reum
Yoon Mi-Ra
Choi Im-Soo
Hong Ha-Cheol
Kim Yeon-Kyu
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Abstract
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This study was conducted to compare the quality characteristics of Korean traditional wine fermented from different rice cultivars. Two kinds of rice cultivars, Seolgaengbyeo and Chucheongbyeo, were used. The hardness values of Seolgaengbyeo and Chucheongbyeo were 2126.6 g/sec and 4056.1 g/sec. The alkali digestion value (ADV) and amylose contents of Seolgaengbyeo and Chucheongbyeo were 6.6 and 6.4, 19.8 and 19.3%, respectively. Amylogram results were not significantly different between Seolgaengbyeo and Chucheongbyeo using a rapid visco analyzer (RVA). After fermentation for 7 days, the alcohol contents of the fermented wines ranged from 17.34 to 17.53%. The pH, total acidity, and glucose contents of the wines fermented with Seolgaengbyeo and Chucheongbyeo were 3.63 and 3.64, 0.17 and 0.17 ㎎/㎖, 3.22 and 3.65 ㎎/㎖, respectively. Finally, sensory evaluation of wine fermented with Seolgaengbyeo showed better taste than that of wine made with Chucheongbyeo.
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KEYWORD
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Seolgaengbyeo, Chucheongbyeo, Korean traditional wine, alcohol
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