Citation
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
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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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.
Additional Metadata
Item Type: | Article |
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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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