• Food Science and Industry
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• v.53 no.1
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• pp.84-91
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• 2020

In the Joseon dynasty one in seven houses enjoyed their home-brewed alcoholic beverages, which lead to the development of a variety of Korean traditional liquors throughout the country. However, when Korea was under Japanese rule, Korean traditional alcoholic beverages disappeared during this period. Since the 1980s, the Korean government has tried to revitalize the traditional alcoholic drinks unique to Korean culture and taste. Nevertheless, the development of traditional liquors is subjected to many constraints due to current market demand and liquor laws. To address this, we propose some suggestions that should be implemented ahead. First, it is necessary to revise the term traditional liquor including makgeolli as 'Korean sool' to expand the market size. Secondly, the use of koji and excellent yeast isolated from nuruk should be scientifically modernized. Lastly, the government should establish the National Korean Sool Research Institute. These practices will contribute to the succession of Korean liquor and its globalization.

• Journal of Physiology & Pathology in Korean Medicine
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• v.24 no.4
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• pp.580-585
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• 2010

To develop a new traditional rice liquor by using Mulberry leaves, the optimal condition of fermentation was investigated by addition of different concentrations (1%, 3%, and 5%) of Mulberry leaves powder in the raw rice mash. The efficiency of ethanol production of all conditioned groups were not inhibited by addition Mulberry leaves. The acceptability and antimicrobial activity of the Mulberry leaves liquor with different concentrations of Mulberry leaves powder were tested. The 3% Mulberry leaves liquor showed the best acceptability in the sensory evaluation test and color test. The antimicrobial activity against Helicobacter pylori were increased according to added amount of Mulberry leaves. It was supposed that the antimicrobial activity were affected by phenolic compound extracted from Mulberry leaves with ethanol produced during the fermentation period. The results suggested that the Mulberry leaves can be useful source to develop a new traditional rice liquor.

• Microbiology and Biotechnology Letters
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• v.28 no.6
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• pp.367-371
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• 2000

In order to develop a Korean traditional liquor using dandelion, alcohol fermentation condition was investigated. Etha-nol was produced maximally when 10% dandelion and 5% nuruk were added in cooked rice and fermented by S. cerevisiae at $25^{\circ}C$ for 10 days. The taste and nutraceutical properties of dandelion liquor with different concentra-tions(1%, 5%, 10%) of dandelion petal were compared. The dandelion-petal liquors which was brewed by addition of 1% dandelion petals into mash showed the best acceptability and its angiotensin-converting enzyme inhibitory activity was also high.

• Journal of the Korean Society of Food Culture
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• v.36 no.2
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• pp.158-167
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• 2021

This study evaluated the degree of harmony of food pairing with Korean traditional liquors according to the taste and flavor. In-depth interviews were performed with eight experts from May 7 to 17, 2016, to screen Korean traditional liquor and food. For traditional liquor, Sanseong-makgeolli, Hansansogokju, Damsol, Gamhongro, and Andong Soju were chosen. For foods, pan-fried beef, squid with vinegar dressing, clam soup, honey-filled rice cake, prune, grilled mushroom, Swiss cheese, pistachio, honey, and chocolate cake were chosen. Harmonization of the analytical results Sanseong-makgeolli, between honey and Pan-fried Beef achieved the most harmonious results. Hansansogokju with honey and prune were harmonious. Damsol and Gamhongro, which are distilled liquor and containing added ingredients, were perfect matched with chocolate cake and squid with vinegar dressing. In the degree of harmony between Andong Soju and food, it was confirmed that squid vinegar and Swiss cheese were the most harmonious. Through the results of this study, it was found that the degree of harmony with food was different depending on the characteristics of alcoholic beverages. In addition, it is believed that not only taste and flavor, but also the alcohol content of alcoholic beverages will play an important role in the harmony with food.

• Korean Journal of Organic Agriculture
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• v.19 no.spc
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• pp.47-49
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• 2011

• Journal of Ginseng Research
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• v.26 no.2
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• pp.74-78
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• 2002

To develop a new traditional ginseng liquor by using rice and ginseng, the physicochemical properties and overall acceptability of ginseng liquors made by addition of different concentration (1-8%) of ginseng in some kinds of rice mash were investigated and compared. The Ilpum-4 traditional ginseng liquor which was prepared by adding 4% ginseng into Ilpum rice mash showed the best acceptability in the sensory evaluation test and high ethanol content (15.6%), and its angiotensin-converting enzyme inhibitory activity and electron-donating ability were better than those of the other ginseng liquors. The Ilpum-4 traditional ginseng liquor contained 0.53% (w/v) of crude saponin and it was mainly composed of ginsenoside Rg$_1$.

• Journal of Life Science
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• v.28 no.2
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• pp.201-206
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• 2018

The purpose of this study was to investigate the characteristics of the traditional Korean fermented liquor of Acanthopanax chilsanensis in order to promote its consumption and develop local products. The ethanol contents of the traditional Korean fermented liquors, which contained the root, stem and fruit of Acanthopanax chilsanensis with 10% rice for 13 days at $25^{\circ}C$, were $14.7{\pm}0.7%$, $15.3{\pm}0.9%$, and $15.5{\pm}0.7%$ respectively. The pH of the fermented broth was pH 3.9~pH 4.4 and the total acid was 0.72~0.75%. The total sugar content was abruptly decreased after 24 hr of fermentation, on the 13th day, to 7.1 from 7.5%. The total free amino acids were 7,045.01 mg/l in the test group containing stems. This was higher than in the test group containing the root and fruit of Acanthopanax chilsanensis. The acanthoside-D was 35.42 ppm and 18.91 ppm in the traditional Korean fermented liquor made from 10% root and fruit, but 57.06 ppm in the one made from stem. In the traditional Korean fermented liquor made from root and stem, the L value (lightness), $\underline{a}$ value (redness), and $\underline{b}$ value (yellowness) are all similar and the liquor appeared to be the same color; however, in the fermented liquor made from fruit, L was low and $\underline{a}$ was high, which made the liquor appear more red.

• Journal of the Korean Society of Food Culture
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• v.18 no.2
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• pp.111-122
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• 2003

This studies were performed to develop a Korean traditional folk liquor namely Gangha-ju has been prepared at Bosung district in Korea, and manufacturing conditions and anti-oxidation activity and anti-microbial activity of Gangha-ju were investigated. Ethyl-alcohol 20% and 30% Gangha-ju were brewed with glutinous rice wine, distilled liquor and 6 herbs of ginger, cinnamon, etc. Chemical and physical properties of 30% Gangha-ju were acidity 0.22, pH 4.31, amino acidity 3.26, transmittance 59 and conductivity $911\;{\mu}s/m$, and 20% Gangha-ju were 0.43, 4.20, 6.26, 62 and $924\;{\mu}s/m$. Volatile flavor compounds of ethyl alcohol, acetic acid, butanol, n-amyl alcohol, iso-pentyl alcohol, ethyl acetate, butyl acetate, acetaldehyde and furfural were detected, and main aroma compounds of Gangha-ju were isopentyl alcohol and ethyl acetate. Anti-oxidation activity by DPPH method was evaluated 31.32%, and nitrite scavenging effect was 31.79%. Anti-microbial activity against several microorganisms was pronounced strong activity over a wide range of test organisms, and Leuconostoc mesenteroids and Salmonella Ttyphimurium, Staphylococcus epidermidis were found to be more sensitive to Gangha-ju than Escherichia coli and Aspergillus flavus.

• Korean Journal of Microbiology
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• v.50 no.3
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• pp.233-238
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• 2014

For the collection of starters suitable for the brewing of traditional liquor, an alcohol-resistant strain of lactic acid bacteria with low level of acid production was isolated from traditional fermented soybean lumps. The strain named as JBE 30 was identified as Lactobacillus brevis by 16S rRNA sequence analysis and additional biochemical tests. The strain could grow well at a MRS medium containing 8% (v/v) ethanol for 96 h of cultivation at $30^{\circ}C$. The final pH after cultivation was 4.5. It also inhibited the growth of food spoilage and pathogenic bacteria including Escherichia coli, Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Micrococcus luteus, and Pseudomonas aeruginosa. These results showed that Lactobacillus brevis JBE 30 could be used as a promising starter in brewing process of traditional liquor.

• Korean Journal of Food Science and Technology
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• v.43 no.4
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• pp.438-445
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• 2011

This study was performed to examine the physicochemical characteristics of Korean traditional fermented liquor added with citron juice and the levels (3, 6 and 9%) of citron (Citrus junos) juice during two-step-brewing. The pH of traditional Korean fermented liquor added with citron juice increased after 3 days of fermentation and then the pH values decreased from the sixth day. pH increased again at the end of fermentation. Total acidity increased after 5 days of fermentation until the sixth day, then decreased rapidly but increased slightly up to 12 days. Alcohol content increased to 12.76-14.32% after 12 days of fermentation. As the amount of added citron juice increased, alcohol content decreased. Amino acids increased after 12 days of fermentation. A sensory evaluation appearance, flavor, sourness, sweetness, bitterness and overall acceptance of Korean traditional fermented liquor added with 6% citron showed higher values than those of the control.