Quality Characteristics of Yakju with Nuruk Extracts
2016
Kang, J.E., National Institute of Agricultural Science, Wanju, Republic of Korea | Choi, H.S., National Institute of Agricultural Science, Wanju, Republic of Korea | Kim, J.W., National Institute of Agricultural Science, Wanju, Republic of Korea | Kim, C.W., National Institute of Agricultural Science, Wanju, Republic of Korea | Yeo, S.W., National Institute of Agricultural Science, Wanju, Republic of Korea | Jung, S.T., National Institute of Agricultural Science, Wanju, Republic of Korea
We investigated the fermentation characteristics of yakju made with nuruk extracts. Alcoholic fermentation was performed in an incubator set at 25Celsius for 14 days. The study results are as follows: the alcohol content of yakju made with modified nuruk (18.67%) was higher than that made with other nuruk extracts (14.80-17.50%). The pH value of this modified nuruk (4.13) was higher than that of traditional nuruk (3.70-4.00). The yakju containing modified nuruk showed the highest acidity (3.64 mL/10 mL), amino acidity (4.72 mL/10 mL), soluble solid (1.20oBx), and color difference (39.78). The concentration of organic acids in traditional nuruks was 212.25-312.97 mg/100 mL, whereas that in modified nuruk was 295.92 mg/100 mL. Nitrogen compound concentrations in modified nuruk (2285.89 mg/L) were 2-14 times higher than that in traditional nuruk. Nitrogen compound concentration and amino acidity are the physiochemical characteristics with the highest impact on off-flavor and browning of yakju. In order to reduce these unfavorable characteristics, material with a lower protein content should be used.
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