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KMID : 1134820130420122042
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 12 p.2042 ~ p.2048
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Physicochemical Characteristics of Korean Traditional Spirits Brewed with Phellinus linteus by Different Nuruks
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Kim Mi-Sook
Lee Youn-Hee
Kim In-Yong
Eom Tae-Kil
Kim Sung-Hwan
Cho Nam-Ji
Yu Sung-Ryul
Jeong Yoon-Hwa
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Abstract
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This research was carried out to compare the physicochemical characteristics of Korean traditional spirits brewed with Phellinus linteus by different Nuruks. The spirits were produced by atmospheric distillation of rice mash added with 1～5% P. linteus and fermented by traditional and improved Nuruks. Traditional Nuruk facilitated more alcohol production than improved Nuruk during the initial fermentation time. The alcohol contents of rice mash with P. linteus ranged from 15.8 to 18.9%. Predominant volatile compounds were i-amyl alcohol of fusel oils and ethyl acetate of ester compounds in P. linteus added spirits. The spirits prepared by traditional Nuruk showed higher contents of i-butanol, n-butanol, and i-amyl alcohol than those by improved Nuruk. More ethyl acetate was produced in the spirits prepared by improved Nuruk than those by traditional Nuruk. The contents of methyl alcohol were less than 50 mg/L in P. linteus added spirits.
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KEYWORD
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Phellinus linteus, Nuruk, spirit, liquor
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