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Quality Characteristics of Hwanggeumju as a Traditional Home-Brewed Liquor

전통 가양주인 황금주의 품질 특성

  • Baek, Seong Yeol (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA) ;
  • Kim, Joo-Yeon (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA) ;
  • Baek, Chang Ho (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA) ;
  • Choi, Ji-Ho (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA) ;
  • Choi, Han-Seok (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA) ;
  • Jeong, Seok-Tae (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA) ;
  • Yeo, Soo-Hwan (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA)
  • 백성열 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 김주연 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 백창호 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 최지호 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 최한석 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 정석태 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 여수환 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과)
  • Received : 2012.08.03
  • Accepted : 2012.12.06
  • Published : 2013.02.28

Abstract

The quality characteristics of Hwanggeumju (a type of traditional Korean rice wine), which has been described in an ancient document (Sangayorok), were investigated. During its fermentation, its pH gradually decreased from 4.23 to 3.96); and after four days of fermentation, its sugar content significantly decreased. After seven days, its alcohol content rapidly increased to 15.8 percent. Its major organic acid is lactic acid, but malic, succinic, citric and acetic acid were also detected in it. The free amino acid analysis showed relatively high alanine, arginine, asparagine, glutamic acid and leucine contents. The sensory evaluation resulted in high scores for color, turbidity and taste.

Keywords

Hwanggeumju;Sangayorok;home-brewed liquor;restore;sensory evaluation

Acknowledgement

Supported by : 국립농업과학원

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