Fermentation and Quality Characteristics of Yakju According to Different Rice Varieties

쌀 품종에 따른 약주의 발효 및 품질 특성

  • Huh, Chang-Ki (Imsil Institute of Cheese Science) ;
  • Lee, Jung-Won (Department of Food Science and Technology, Sunchon National University) ;
  • Kim, Yong-Doo (Department of Food Science and Technology, Sunchon National University)
  • Received : 2012.09.14
  • Accepted : 2012.11.28
  • Published : 2012.12.30


This study was performed to improve quality of traditional Yakju and compares quality of Yakju according to different rice cultivars. The pHs of Ilmi Yakju and Hanarum Yakju showed 4.14 and 4.07, respectively and the other Yakju's pHs were ranged from 3.92 to 3.98. The content of total acid of Yakju using Indica rice imported from Thailand was the highest among the samples. The major components of free sugar was glucose and the highest content of total free sugars was found in Indica Yakju. The content of reducing sugars in Yakju using Indica rice was the higher than other samples. The ethanol content of Hanarum Yakju showed higher than those Yakju's and the lowest ethanol content found for the indica Yakju. The volatile compounds from the rice Yakju were identified by GC-MS. Twenty-one volatile compounds were found in rice Yakju. And the major volatile compounds were ethanol, acetic acid, 1-methyl-1-propanol, 2-methyl-butane, 3-methyl-1-butanol, iso-amylalcohol and 1-hexanol from Yakju. As the result of sensory test, higher scores for smell and color were found for the Yakju used Hanarum Yakju. The highest score sweat and acid were found for the Anda rice Yakju in sensory test. The result of sensory evaluation indicated that Hanarum Yakju and Anda Yakju were better than the other samples, and the value of bitterness was no significant in this test.


Supported by : 농촌진흥청, 전남농업기술원


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