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Physicochemical Characteristics of Korean Traditional Spirits Brewed with Phellinus linteus by Different Nuruks

전통누룩과 개량누룩을 이용한 상황버섯 첨가 전통 발효 증류주의 이화학적 특성

  • Kim, Misook (Dept. of Food Science and Nutrition, Dankook University) ;
  • Lee, Younhee (Korea Brewing Institute) ;
  • Kim, Inyong (Dept. of Food Science and Nutrition, Dankook University) ;
  • Eom, Taekil (Dept. of Food Science and Nutrition, Dankook University) ;
  • Kim, Sung-Hwan (Dept. of Food Science & Nutrition, Joongbu University) ;
  • Jo, Namji (Dept. of Baking Technology, Hyejeon College) ;
  • Yu, Sungryul (Dept. of Clinical Laboratory Science, Semyung University) ;
  • Jeong, Yoonhwa (Dept. of Food Science and Nutrition, Dankook University)
  • 김미숙 (단국대학교 식품영양학과) ;
  • 이윤희 (한국양조연구소) ;
  • 김인용 (단국대학교 식품영양학과) ;
  • 엄태길 (단국대학교 식품영양학과) ;
  • 김성환 (중부대학교 식품영양학과) ;
  • 조남지 (혜전대학교 호텔제과제빵과) ;
  • 유성률 (세명대학교 임상병리학과) ;
  • 정윤화 (단국대학교 식품영양학과)
  • Received : 2013.10.10
  • Accepted : 2013.11.30
  • Published : 2013.12.31

Abstract

This research was carried out to compare the physicochemical characteristics of Korean traditional spirits brewed with Phellinus linteus by different Nuruks. The spirits were produced by atmospheric distillation of rice mash added with 1~5% P. linteus and fermented by traditional and improved Nuruks. Traditional Nuruk facilitated more alcohol production than improved Nuruk during the initial fermentation time. The alcohol contents of rice mash with P. linteus ranged from 15.8 to 18.9%. Predominant volatile compounds were i-amyl alcohol of fusel oils and ethyl acetate of ester compounds in P. linteus added spirits. The spirits prepared by traditional Nuruk showed higher contents of i-butanol, n-butanol, and i-amyl alcohol than those by improved Nuruk. More ethyl acetate was produced in the spirits prepared by improved Nuruk than those by traditional Nuruk. The contents of methyl alcohol were less than 50 mg/L in P. linteus added spirits.

Acknowledgement

Supported by : 농림축산식품부

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