Fermentation Characteristics of Takju Prepared with Old Rice
2004
Park, J.H. (Kyungpook National University, Daegu, Republic of Korea) | Bae, S.M. (Bae Sang Myeon Brewery Institute Co., Ltd., Seoul, Republic of Korea) | Yook, C. (Youngdong University, Youngdong, Republic of Korea) | Kim, J.S. (Kyungpook National University, Daegu, Republic of Korea), E-mail: [email protected]
Old rice showed higher initial pasting and peak viscosity temperatures than new rice. Reducing sugar contents of rice harvested in 1998 were lowest 24 hr after digestion with saccharification enzyme, but similar after 36 hr, among rice samples tested. Fermentation characteristics and preference of Takju made by fermenting raw rice harvested from 1998 to 2001 for 7 days were investigated. Alcohol contents during Takju brewing rapidly increased for 5 days to 17.3-18.1%, and were 17.5-18.2% on day 7, with those of Takju brewed with rice harvested in 1998 being highest in both cases.
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