Chemical characteristics of Korean turbid rice wine prepared with partially gelatinized wheat flour brewed using different starters

Park H.D., . and Jeon J., . and Kang W.W., . and Wahyono A., . and Jeong S.T., . Chemical characteristics of Korean turbid rice wine prepared with partially gelatinized wheat flour brewed using different starters. pp. 713-720. ISSN 22317546

Turbid Rice Wine (TRW) is a native traditional alcoholic beverage of Korea. The objective of this study was to evaluate the feasibility of using partially gelatinized wheat flour to produce TRW and characterized its chemical characteristics. Six different types of commercial starter namely Geryang Jinju Sangju Songhag Urimil and Sanseong manufactured at different regions of South Korea were used in brewing. The alcohol content of TRW that used Geryang and Songhag was relatively higher than those used other starters (p 0.05). The total acid content of TRW that used Geryang and Songhag was relatively lower than those used other starters (p 0.05). Geryang and Songhag also produced considerably high iso-amylalcohol the prominent volatile compound in TRW. By using Geryang and Songhag iso-amylalcohol content of TRW were 289.9 ppm and 324.98 ppm respectively. Geryang was observed to produce the lowest lactic acid in TRW followed by Songhag. The highest amino acidity and soluble solid content were produced in TRW that was using Jinju (5.120.04 and 9.230.40 respectively). The highest reducing sugar was observed in TRW that was using Urimil (1.390.07mg/mL). However Jinju Urimil Sangju and Sanseong produced inadequate alcohol in TRW (6). Thus Geryang and Songhag were suggested to be used as starter in TRW prepared with partially gelatinized wheat flour.

Full text available from: Official URL: http://ifrj.upm.edu.my/22%20(02)%202015/(37).pdf

Abstract

Turbid Rice Wine (TRW) is a native traditional alcoholic beverage of Korea. The objective of this study was to evaluate the feasibility of using partially gelatinized wheat flour to produce TRW and characterized its chemical characteristics. Six different types of commercial starter namely Geryang Jinju Sangju Songhag Urimil and Sanseong manufactured at different regions of South Korea were used in brewing. The alcohol content of TRW that used Geryang and Songhag was relatively higher than those used other starters (p 0.05). The total acid content of TRW that used Geryang and Songhag was relatively lower than those used other starters (p 0.05). Geryang and Songhag also produced considerably high iso-amylalcohol the prominent volatile compound in TRW. By using Geryang and Songhag iso-amylalcohol content of TRW were 289.9 ppm and 324.98 ppm respectively. Geryang was observed to produce the lowest lactic acid in TRW followed by Songhag. The highest amino acidity and soluble solid content were produced in TRW that was using Jinju (5.120.04 and 9.230.40 respectively). The highest reducing sugar was observed in TRW that was using Urimil (1.390.07mg/mL). However Jinju Urimil Sangju and Sanseong produced inadequate alcohol in TRW (6). Thus Geryang and Songhag were suggested to be used as starter in TRW prepared with partially gelatinized wheat flour.

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Item Type:	Article
AGROVOC Term:	Alcoholic beverages
AGROVOC Term:	Wheat flour
AGROVOC Term:	Gelatinization
AGROVOC Term:	Chemical properties
AGROVOC Term:	Wines
AGROVOC Term:	Fermented product starters
AGROVOC Term:	Alcohol content
AGROVOC Term:	Liquorice
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22081

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