한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제26권5호
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- Pages.649-654
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- 1994
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- 0367-6293(pISSN)
전통민속소주의 물리화학적 특성
Physicochemical Characteristics of Korean Folk Sojues
- 이동선 (서울여자대학교 화학과) ;
- 박혜성 (서울여자대학교 화학과) ;
- 김건 (서울여자대학교 화학과) ;
- 이택수 (서울여자대학교 식품과학과) ;
-
노봉수
(서울여자대학교 식품과학과)
- Lee, Dong-Sun (Department of Chemistry, Seoul Woman's University) ;
- Park, Hye-Seong (Department of Chemistry, Seoul Woman's University) ;
- Kim, Kun (Department of Chemistry, Seoul Woman's University) ;
- Lee, Taik-Soo (Department of Food Science, Seoul Woman's University) ;
-
Noh, Bong-Soo
(Department of Food Science, Seoul Woman's University)
- 발행 : 1994.10.01
초록
증류주의 pH는
In order to provide a quality index of Korean folk sojues, physicochemical properties of Korean folk sojues (Andong soju, Moonbaesul, Leekangju, Jindo Hongju, Chebiwon soju, Yethyang (rice) and Yethyang (barley)), Paekrosul, Chinese kaoliangchiews (Moutaichiew, Ergoutoutiu, Chuyehchingchiew, Zhikukaoliangchiew and Paigal), Japanese Senbatanuki shochu and two whiskies were determined. The pH of sojues (