Effects of Yeast and Nuruk on the Quality of Korean Yakju

약주의 품질 특성에 미치는 효모와 누룩 첨가량의 영향

  • Lee, Dae-Hyoung (Gyeonggi-do Agricultural Research and Extension Services) ;
  • Kang, Heui-Yun (Gyeonggi-do Agricultural Research and Extension Services) ;
  • Lee, Yong-Seon (Gyeonggi-do Agricultural Research and Extension Services) ;
  • Cho, Chang-Hui (Gyeonggi-do Agricultural Research and Extension Services) ;
  • Kim, Soon-Jae (Gyeonggi-do Agricultural Research and Extension Services) ;
  • Lee, Jong-Soo (Dept. of Life Science and Genetic Engineering, Paichai University)
  • 이대형 (경기도농업기술원 작물개발과) ;
  • 강희윤 (경기도농업기술원 작물개발과) ;
  • 이용선 (경기도농업기술원 작물개발과) ;
  • 조창휘 (경기도농업기술원 작물개발과) ;
  • 김순재 (경기도농업기술원 작물개발과) ;
  • 이종수 (배재대학교 생명유전공학과)
  • Received : 2011.04.29
  • Accepted : 2011.06.22
  • Published : 2011.09.28

Abstract

Effects of rice varieties, fermentation temperature, nuruks and yeast on the quality of yakju (Korean traditional rice wine) were investigated. Among various yakju made by using some rice varieties, Chucheong yakju produced the highest ethanol of 18.9%. The maximum amount of ethanol was produced when 2% nuruk and 0.8% yeast were added to cooked Chucheong rice and fermented at $20^{\circ}C$ for 10 days. This Chucheong yakju also showed the best overall acceptability. Changes of physicochemical properties and sensory evaluation of the 3 kinds of Chucheong yakju made by cooked rice and uncooked rice and gruel rice were investigated during fermentation. Ethanol contents of uncooked rice- Chucheong yakju and gruel rice- Chucheong yakju were significantly increased from 10.6% and 9.9% after 3 days fermentation to 17.1% and 17.2% after 7 days fermentation. Sensory evaluation revealed the gruel rice - Chucheong yakju was the best in total acceptability with sweety and refreshing tastes.

품종과 발효제 및 효모 첨가량 등이 약주의 품질 특성에 미치는 영향을 검토하기 위해 다산쌀, 고아미 2호쌀, 큰눈쌀, 추청쌀, 영안쌀을 이용해서 약주를 제조한 후 이들의 이화학적 특성과 관능특성을 측정하여 비교하였다. 알코올 함량은 추청쌀을 이용해 제조한 약주가 18.9% 가장 높았고 고아미 2호쌀이 14.0%로 가장 낮았다. 발효 온도에 따른, 누룩과 효모 첨가량의 영향을 조사한 결과 $20^{\circ}C$에서 누룩 2%, 효모 0.8% 첨가하여 제조한 약주의 알코올 함량이 $18.4{\pm}0.5%$로 최고를 나타내었고 전체적인 기호도가 가장 높았다. 또한 $15^{\circ}C$에서 누룩 3%, 효모 0.8% 첨가하여 제조한 약주 역시 알코올 함량이 높고 기호성도 비교적 우수하였다. 담금 회수, 발효방법, 가수량에 따른 영향을 조사한 결과 발효 3일에는 9.9-10.6%의 에탄올이 생성되었으나 발효 7일에는 17.1-17.2%로 에탄올 생성에 차이가 없었다. 또한 멥쌀 대비 100%로 급수하여 만든 죽을 3단 담금 하여 발효 시켰을 때 19.2%의 에탄올을 생성하여 가장 높았고 기호도도 우수하였다.

Keywords

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