Variation in Quality and Preference of Sogokju (Korean Traditional Rice Wine) from Waxy Rice Varieties
2010
Chun, A.R., National Institute of Crop Science, RDA, Suwon, Republic of Korea | Kim, D.J., National Institute of Crop Science, RDA, Suwon, Republic of Korea | Yoon, M.R., National Institute of Crop Science, RDA, Suwon, Republic of Korea | Oh, S.K., National Institute of Crop Science, RDA, Suwon, Republic of Korea | Hong, H.C., National Institute of Crop Science, RDA, Suwon, Republic of Korea | Choi, I.S., National Institute of Crop Science, RDA, Suwon, Republic of Korea | Woo, K.S., National Institute of Crop Science, RDA, Suwon, Republic of Korea | Kim, K.J., National Institute of Crop Science, RDA, Suwon, Republic of Korea | Ju, S.C., Seocheon Agricultural Technology Center, Seocheon, Republic of Korea
This study was carried out to compare the physicochemical characteristics and preference as a sensory quality of Sogokju (Korean traditional rice wine) from waxy rice varieties. The protein and moisture contents of milled waxy rice varieties were ranged 6.9~7.2% and 12.1~ 12.6%, respectively. Nunbora had the largest grain size. In pasting properties, Hangangchalbyeo had the highest peak, trough and final viscosities, and Dongjinchalbyeo had the lowest viscosity curve. These differences suppose to be caused by the amylopectin(AP) structure: Dongjinchalbyeo has the largest short AP chains (degree of polymerization (DP) 6-12) and the smallest middle AP chains (DP 13-24) in 9 waxy rice varieties, while Hangangchalbyeo has the smallest short AP chains and the largest middle AP chains. The alcohol contents of Sogokju brewed from 9 waxy rice varieties were 17.6~19.9%. The brix degree were ranged 20.5~23.9°Bx. The organic acid of Sogokju consisted mainly of succinic acid, and the free sugar of it consisted mostly of glucose. The sensory evaluation showed the highest palatability at the Sogokju from Baegseolchalbyeo. The palatability was positively correlated with the brix degree, the glucose content, and the turbidity, and negatively correlated with the production yield of Sogokju.
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