Journal of the Korea Academia-Industrial cooperation Society (한국산학기술학회논문지)

The Korea Academia-Industrial cooperation Society (한국산학기술학회)
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A Study on the Fermentation Characteristics of Yeast for Rice Beer Separated from Traditional Nuruk

전통누룩으로부터 분리한 효모의 쌀맥주 발효 특성 연구

  • Jeong, Ui Jeong (Dept. of Convergence Industry, Seoul Venture University) ;
  • Kim, Kyung Seob (Dept. of Convergence Industry, Seoul Venture University) ;
  • Park, Ji Young (Department of Central Area Crop Science, National Institute of Crop Science(NICS), Rural Development Administration(RDA)) ;
  • Cheong, Chul (Dept. of Convergence Industry, Seoul Venture University)
  • 정의정 (서울벤처대학원대학교 융합산업학과) ;
  • 김경섭 (서울벤처대학원대학교 융합산업학과) ;
  • 박지영 (농촌진흥청 국립식량과학원 중부작물부 수확후이용과) ;
  • 정철 (서울벤처대학원대학교 융합산업학과)
  • Received : 2019.06.26
  • Accepted : 2019.11.01
  • Published : 2019.11.30
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Abstract

This study was undertaken is to isolate brewing yeast suitable for rice beer fermentation from the traditional Nuruk, and to identify the brewing ability of the isolated yeast. After 6 months of research, four brewing yeast isolated from traditional Nuruk showed a normal fermentation pattern in terms of physicochemical data (pH, brix, alcohol content) and higher vitality, as compared to commercial brewing yeast. The concentrations of higher alcohol and ester, that impart the aroma to beer, were 78.4 to 106.5 ppm and 15.1 to 29.3 ppm, respectively. In particular, S. cerevisiae (KCCM 90313) bestowed significantly higher contents of higher alcohol and ester concentrations than rice beer prepared from commercial yeast. We conclude that the four variants of yeast isolated from traditional Nuruk are potentially suitable for manufacturing rice beer. Especially, the S. cevisiae (KCCM 90313) yeast shows excellent yeast activity and aroma production, thereby displaying potential application for manufacturing rice beer in the future.

본 연구는 쌀 맥주에 적합한 양조용 효모를 우리나라의 전통 누룩에서 분리 동정하고, 분리된 효모에 대한 쌀 맥주의 양조 적성을 파악하고자 하는데 그 목적이 있다. 6개월간의 연구 결과, 전통 누룩에서 선발된 4종의 양조용 효모는 이화학적 데이터 측면(pH, 당도, 알코올)에서 상업용 양조용 효모와 유사한 정상적인 발효 패턴을 보였으며 상업용 양조용 효모 보다 더 높은 활력을 보였다. 또 한편으로, 쌀 맥주의 아로마 성분 중에 특히 맥주의 아로마를 나타내는 고급 알코올과 에스터 농도는 각각 78.4로 부터 106.5 ppm 그리고 15.1부터 29.3 ppm을 나타내어 일반적으로 맥주에서 나타나는 농도를 나타내었다. 특히 Saccharomyces cerevisiae(KCCM 90313)는 상업용 효모에 의해 제조된 쌀 맥주에서 보다 유의적으로 더 높은 고급 알코올 농도와 에스터 농도를 보여주었기 때문에 쌀맥주의 아로마에 대한 긍정적인 효과가 있을 것으로 판단된다. 결론적으로, 전통 누룩에서 분리 동정한 4종의 효모들은 쌀 맥주의 제조에 적합한 것으로 판단되며, 특히 S. cerevisiae (KCCM 90313) 효모는 우수한 효모 활성과 아로마 생성능을 보여 주었으므로 향후 쌀 맥주 제조에서의 응용 가능성을 보였다.

Keywords

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