Production and properties of ale beer with Nuruk, a Korean fermentation starter

전통누룩을 이용한 ale맥주 제조 및 품질특성

  • Jung, Suji (Department of Culinary Science and Food Service Management, Sejong University) ;
  • Chung, Chang-Ho (Department of Culinary Science and Food Service Management, Sejong University)
  • 정수지 (세종대학교 조리외식경영학과) ;
  • 정장호 (세종대학교 조리외식경영학과)
  • Received : 2016.10.13
  • Accepted : 2016.12.28
  • Published : 2017.04.30


Nuruk, a traditional Korean alcoholic beverage starter, was evaluated as an additional saccharifying agent comprising up to 1.5% (w/w) of malt weight in ale-type beer processing. Sample characteristics were monitored during fermentation, ripening, and storage. Beer containing nuruk showed higher numbers of total viable bacteria and yeast cell counts. Additionally, ethanol (6.19-6.35%), color (Standard Reference Method), foam stability ($228.49-368.24{Sigma}$), saccharogenic power (307-417), and reducing sugar (3.83-5.25%) increased as the amount of nuruk was increased, while viscosity (3.13-2.07 cP) and bitterness unit (19.68-13.13) were lower than in samples without nuruk. Overall acceptance and aftertaste of the beer were significantly higher in a preference test. These results demonstrate that nuruk can be used to produce a new type of ale.




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