동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)
- 제1권1호
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- Pages.99-111
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- 1991
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
누룩에 따른 약주의 품질 평가
The Quality of Yakju be brewed from many kind of Nuruk
초록
In each nuruk using today, effect of pH on glucoamylase activity and viable cell count of yeast and bacteria was measured. Common components during fermentation, alcohol, acetaldehyde and acetone, amino acid composition, and total sugars and mineral content were determined in yakju(korean wine) brewed from different ingredients and by different methods. Results are summarized as follows ; 1. The lower the pH, the lower the glucoamylase activity in JK, BK, JK-S BK-S and JN. But the higher the glucoamylase activity ratio in Koji and KN. 2. Yeast and bacteria cell count could not determined in nuruk inoculated of seed. In JK, BK and JN, yeast cell count was 50
키워드