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KMID : 1234420090370040413
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Korean Journal of Microbiololgy and Biotechnology
2009 Volume.37 No. 4 p.413 ~ p.415
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Manufacturing of Korean Traditional Rice Wine by using Gardenia jasminoides.
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Cho Soo-Muk
Kim Jae-Ho
Park Hong-Ju
Chun Hye-Kyung
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Abstract
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To develop a new traditional rice wine by using Gardenia jasminoides, various fermentation methods such as without cooking, with cooking and with starter seed methods were studied. The condition of alcohol fermentation was investigated by addition of 1% Gardenia jasminoides into mash. Among the fermented methods, the fermentation with starter seed was the best as the alcohol was 19%. The acceptability of the Gardenia jasminoides rice wine with different methods were compared. The starter seed method which was prepared by adding 1% Gardenia jasminoides into mash showed the best acceptability in the sensory evaluation test and color test.
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KEYWORD
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Gardenia jasminoides, Korean traditional rice wine, sensory evaluation
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