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KMID : 1234420100380010046
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Korean Journal of Microbiololgy and Biotechnology
2010 Volume.38 No. 1 p.46 ~ p.52
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Fermentation Characteristics and Volatile Compounds in Yakju Made with Various brewing Conditions: Glutinous Rice and Pre-treatment
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Kwon Young-Hee
Jo Sung-Jin
Kim Jae-Ho
Ahn Byung-Hak
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Abstract
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Yakju, a Korean traditional alcoholic beverage, is made from glutinous-rice flour or rice starch with nuruk. In this study, we investigated that fermentation characteristics in yakju was made with glutinous rice and pretreatment. The yeast and nuruk were used Y90-9 and SP1800 (a kind of improved nuruk), respectively. pH and brix degree of yakju, brewed with glutinous rice flour by heating, were higher than the others during fermentation process. Total acid contents were 0.2~0.3 and the highest alcohol degree (15.75%(v/v)) was fermented glutinous rice flour by heating. Reducing sugar contents were 3.5-3.9 mg/mL. Yakju, which brewed with glutinous rice flour, of amino acid degree, UV absorbance and color degree was higher than yakju which brewed with glutinous rice starch. Succinic acid was the highest organic acid among 6 organic acids and free sugar contents described as glucose > maltose > fructose. Twenty one components were identified including 3 alcohols, 17 esters and one aldehyde. Of these, ethyl palmitate, which was described as mild flavor, was the highest %area except ethyl alcohol. Overall, the fermentation performed using glutinous rice flour by heating and improved-nuruk showed the best results for yakju production.
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KEYWORD
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Glutinous rice flour, glutinous rice starch, yakju, nuruk, fermentation
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