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KMID : 0903519850280040252
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1985 Volume.28 No. 4 p.252 ~ p.260
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The Changes of Quality and Microflora during the Preservation of Korean Takju
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Abstract
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The changes of the qualities and the components of 5 different Takju (Korean wine) in various storage temperatures were evaluated.
Commercial Takju didn´t change in acidity and alcoholic degree at 5∼10℃ for 36 hours. But at 30∼35℃ the alcoholic degree has inversed to 5.0∼7.0. As time went by, pH nearly went down to pH 3.7 and went up back over 4.0. Amino acidity was risen continuously during the storage terms and the change of reducing sugar was irregular.
The number of vegetable cell of yeast in commercial Takju at 30∼35℃ after 18 hours was 2.4×10^8, at 5∼10℃ after 36 hours 2.4×10^8, and each of them was reduced below 1×10^8 after exceeding the limit of shelf-life.
Number of general bacteria was increased suddenly in a high temperature at the first and it was decreased afterwards, but the tendency of increase and decrease was slow in a low temperature.
It was possible to keep the quality for 5 days at 5∼10℃ in case of commercial Takju and the shelf-life of pasteurized Takju was extended over 7 days.
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