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Characteristics of Organic Acid of Makgeolli by Yeast Strains Type

효모의 종류에 따른 막걸리의 유기산 특성 연구

  • Bang, Chan Mi (Genomic Informatics Center, Hankyong National University) ;
  • Moon, Joon-Kwan (Department of Plant Life and Environmental Sciences) ;
  • Kong, Hong Sik (Genomic Informatics Center, Hankyong National University)
  • 방찬미 (국립한경대학교 유전정보연구소) ;
  • 문준관 (국립한경대학교 식물생명환경과학과) ;
  • 공홍식 (국립한경대학교 유전정보연구소)
  • Received : 2015.11.11
  • Accepted : 2016.01.18
  • Published : 2016.02.29

Abstract

Organic acid fermentation by yeast an important in the flavor and aroma. June 19th brewing each by each of the kinds of yeast (Instaferm, Instaferm red, La parisienne, La parisienne red, Fermivin, Safbrew wb-06, Safele s-04, Song chun) were analyzed organic acid during storage life. All yeast with reduced organic acid on 4 days. On 10 days, Instaferm, Instaferm red, La parisienne, La parisienne red, Fermivin yeast with the increased organic acid but on 19 days these reduced organic acid and maintain to 28 days. However use of Safbrew wb-06, Safele s-04, Song chun yeast the organic acid at storage and maintain organic acid content to 28 days. The variation of each organic acid during storage life characteristic of the yeast.

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