Quality Characteristics of Takju Produced by Adding Different Amounts of Water

Abstract

The effect of the amount of water added during fermentation on the quality of takju (rice beer) was investigated. Takju was made by adding water 2-fold (A), 4-fold (B), 5-fold (C), and 6-fold (D), respectively, of the rice weight (w/w). Although the amount of takju increased in proportion to the amount of water added before fermentation, the amounts of B, C, and D were 1.17-1.19 times larger than the amount in A, and the total acidities of B, C, and D were 1.34, 1.40 and 1.46 times higher than those in A after adjusting alcohol content to 6%(v/v). Moreover, the sensory preferences for B, C, and D were higher overall than those for A, which was suggested to be due to the amount of sweet, sour, and bitter tastes as well as body in A. Different types of takju could be made by changing the amount of water added before fermentation. 알코올발효액의 알코올 함량은 술덧을 체로 걸러 시료 50 mL를 취하 고 3차 증류수를 50 mL 첨가하여 80 mL 이상을 증류하였다. 증류 후 3차 증류수를 첨가하여 100 mL로 용량을 보정한 뒤 주정계

Effect of millimeter waves on the microbiological and physicochemical properties of Korean rice wine Makgeolli

“…These findings are consistent with previous reports that the acidity of Makgeolli increased with from 0.1% at the beginning of fermentation to 0.30-0.38% at the end (14,28). These results indicate starch hydrolysis at the early stage of fermentation, which is consistent with the results of previous studies (2,28). Interestingly, the differences in the soluble solid contents in irradiated Makgeolli between Days 0 and 1 of fermentation were 3.84 o Bx for the 60 GHz waves and 3.90 o Bx for the 70 GHz waves.…”

“…However, there was no difference based on irradiation or millimeter wave frequency. These findings are consistent with previous reports that the acidity of Makgeolli increased with from 0.1% at the beginning of fermentation to 0.30-0.38% at the end (14,28). These results indicate starch hydrolysis at the early stage of fermentation, which is consistent with the results of previous studies (2,28).…”