Fermentation Characteristics for Preparation of Distilled Liquor Made of Mixed Grains
2014
Lee, D.H., Gyeonggi-do Agricultural Research and Extension Services, Hwaseong, Republic of Korea | Jung, J.W., Gyeonggi-do Agricultural Research and Extension Services, Hwaseong, Republic of Korea | Lee, Y.S., Gyeonggi-do Agricultural Research and Extension Services, Hwaseong, Republic of Korea | Seo, J.S., Gyeonggi-do Agricultural Research and Extension Services, Hwaseong, Republic of Korea | Park, I.T., Gyeonggi-do Agricultural Research and Extension Services, Hwaseong, Republic of Korea
In this study, we aimed to develop mixed grain-derived hard liquor with enhanced favor and taste. First, fermentation characteristics analysis according to the grain used showed that rice and adlay produced high alcohol outputs of 15.2% and 13.3%, respectively, while that of barley was low at 5.6%. In an experiment in which different amounts sorghum flour were added, the sample without sorghum flour showed an alcohol content of 19.0%. The effect of adding up to 7% ipkuk (koji) was examined in a sensory test. Comprehensive preference increased with increasing amounts of added ipkuk. Fermentation characteristics analyses of distilled liquor into which milled rice (5% degrees of milling of unpolished waxy rice) was added showed that alcohol content and acidity were not greatly affected by its addition. Finally, an analysis of aromatic ingredients showed that the percentage of ethyl palmitate, which produces a smooth aroma, was the highest in distilled liquor made of mixed grains.
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