Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Comparison of the Traditional (Samhaeju) and Industrial (Chongju) Rice Wine Brewing in Korea

Rhee, Sook-Jong;Lee, Chung-Yung Jetty;Kim, Ki-Kap;Lee, Cherl-Ho

  • Published : 20030600
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Abstract

Abstract Significant differences in processing methods exist between traditional and industrial brewing of Korean rice wine, Chongju. The industrial method follows Japanese Sake brewing process using Koji and yeast, while traditional methods use natural-fermented Nuruk as the starter. In general, the industrial brewing undergoes relatively high temperature fermentation ($25^{\circ}C$) for 15 days, whereas traditional Samhaeju processing adapts low temperature ($5-10^{\circ}C$), long time fermentation for over three months, and further addition of rice known as samyangju or three-step brewing. Common parameters for controlling alcohol fermentation were measured including pH, reducing sugar content, beta-amylase activity and alcohol content. Cooking method of rice were varied, and different microorganisms were involved in each brewing step in traditional (Samhaeju) brewing. The contents of esters and higher alcohol increased proportionally with the multiplication of yeast. The concentration of ethylacetate was higher in Samhaeju, while alcohol content was higher in the industrial Chongju. Lactic and succinic acids were the major organic acids produced during the whole period of fermentation. In particular, at the end of the second brew of Samhaeju, the yeast growth was apparent, and the lactic acid content was high enough to inhibit the growth of other hazardous microorganisms. Products of industrial Chongju had higher contents of ethyl alcohol and succinic acid, and lower lactic acid and ethyl acetate contents than those of Samhaeju.

Keywords

References

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