Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Studies on the Processing of Korean Traditional So-Ju, Jindo-Hongju -II. Composition and Sensory Evaluation of Hongju-

한국(韓國) 전통소주(傳統燒酒) (진도홍주(珍島紅酒)) 제조(製造)에 관(關)한 연구(硏究) -제2보. 홍주의 성분 및 관능점사-

  • Kim, Yong-Soon (Department of Food Science and Technology, College of Agriculture, Chonnam National University) ;
  • Kang, Sung-Hoon (Department of Food Science and Technology, College of Agriculture, Chonnam National University) ;
  • Jung, Ji-Heun (Department of Food Science and Technology, College of Agriculture, Chonnam National University)
  • 김용순 (전남대학교 식품공학과) ;
  • 강성훈 (전남대학교 식품공학과) ;
  • 정지흔 (전남대학교 식품공학과)
  • Published : 1991.09.30
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Abstract

The flavor and organoleptic properties of Hongju prepared by Kokja and Koji method were tested. There was no great difference of total acid in Hongju with different fermentation methods. The alcohol content of Hongju prepared by Koji method was higher than that of Kokja method and methanol content was very little as about $0.02{\sim}0.03$ mg/ml in all samples. The aldehyde content was $7.5{\sim}32$ mg% and fusel oil was higher in Hongju prepared by Koji method than that of Kokja method. As the result of sensory evaluation, new Hongju, S-N prepared by Kokja method with wheat and rice was to be best quality.

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