Fermentation and Functional Properties of Korean Traditional Liquor, Hahyangju
2007
Park, C.D. (Bios Industry Center, Daegu New Technology Agency, Daegu, Republic of Korea) | Jung, H.K. (Bios Industry Center, Daegu New Technology Agency, Daegu, Republic of Korea) | Kim, D.I. (Bios Industry Center, Daegu New Technology Agency, Daegu, Republic of Korea) | Lee, I.S. (Bios Industry Center, Daegu New Technology Agency, Daegu, Republic of Korea) | Hong, J.H. (Bios Industry Center, Daegu New Technology Agency, Daegu, Republic of Korea), E-mail: [email protected]
This research was worked out to investigate fermentation and functional properties of Hahyangju. Hahyangju was brewed by traditional method and the changes in chemical component and microorganisms in wine mash were evaluated during brewing. In the course of the first mash brewing, the yeast cell number was the highest after 6 days fermentation, and contained 11% alcohol, 0.82% total acidity and 0.53% amino acidity. The final product of Hahyangju contained 19.2% alcohol, 0.32% reducing sugar, 0.46% total acidity and 0.24% amino acidity.
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