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KMID : 1234420110390030274
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Korean Journal of Microbiololgy and Biotechnology
2011 Volume.39 No. 3 p.274 ~ p.280
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Effects of Yeast and Nuruk on the Quality of Korean Yakju
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Lee Dae-Hyoung
Kang Heui-Yun
Lee Yong-Seon
Cho Chang-Hui
Kim Soon-Jae
Lee Jong-Soo
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Abstract
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Effects of rice varieties, fermentation temperature, nuruks and yeast on the quality of yakju (Korean traditional rice wine) were investigated. Among various yakju made by using some rice varieties, Chucheong yakju produced the highest ethanol of 18.9%. The maximum amount of ethanol was produced when 2% nuruk and 0.8% yeast were added to cooked Chucheong rice and fermented at 20oC for 10 days. This Chucheong yakju also showed the best overall acceptability. Changes of physicochemical properties and sensory evaluation of the 3 kinds of Chucheong yakju made by cooked rice and uncooked rice and gruel rice were investigated during fermentation. Ethanol contents of uncooked rice- Chucheong yakju and gruel rice- Chucheong yakju were significantly increased from 10.6% and 9.9% after 3 days fermentation to 17.1% and 17.2% after 7 days fermentation. Sensory evaluation revealed the gruel rice - Chucheong yakju was the best in total acceptability with sweety and refreshing tastes.
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KEYWORD
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Yakju, yeast, Nuruk, , Chucheong rice
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