The Effect of Waxy Glutinous Rice Degree of Milling on the Quality of Jinyangju, a Korean Traditional Rice Wine

찹쌀 벼 도정도가 진양주의 품질에 미치는 영향

  • Eun, Jong-Bang (Department of Food Science and Technology, Institute of Agricultural Science and Technology, Chonnam National University) ;
  • Jin, Tie-Yan (School of Biotechnology, Kangwon National University) ;
  • Wang, Myeong-Hyoen (School of Biotechnology, Kangwon National University)
  • 은종방 (전남대학교 식품공학과.농업과학기술연구소) ;
  • 김철암 (강원대학교 생명공학부) ;
  • 왕명현 (강원대학교 생명공학부)
  • Published : 2007.10.31


The physicochemical characteristics and sensory properties of Jinyangju were investigated at different degrees of milling (DOM; 0, 5, 7, and 10%) of waxy glutinous rice after 2 weeks of fermentation. The final pH values were 3.50, 3.84, 4.16, and 4.21 at the DOMs of 0, 5, 7, and 10%, respectively. The final total acidities were 1.21, 1.16, 0.94, and 0.91%; final total sugar contents were 6.38, 6.51, 5.54 and 5.40%; and final alcohol contents were 14.50, 14.50, 15.50, and 15.40%, respectively. Hunter L-value of the DOM 5% rice was lower those of the DOM 7% and 10% rice, but its Hunter b-value was higher than those of the DOM 7% and 10% rice. However, Hunter a-value of the Jinyangju were not significantly different among the samples (p>0.05) Hunter L-value. The Jinyangju made with the DOM 7% rice showed the highest overall sensory preference.


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