찰벼 품종에 따른 소곡주의 품질 및 기호도 변이

• 영문명: Variation in Quality and Preference of Sogokju (Korean Traditional Rice Wine) from Waxy Rice Varieties
• 발행기관: 한국작물학회
• 저자명: 천아름(Areum Chun) 김대중(Dae-Jung Kim) 윤미라(Mi-Ra Yoon) 오세관(Sea-Kwan Oh) 홍하철(Ha-Cheol Hong) 최임수(Im-Soo Choi) 우관식(Koan-Sik Woo) 김기종(Kee-Jong Kim) 주성철(Seong-Cheol Ju)
• 간행물 정보: 『한국작물학회지』제55권 제2호, 177~186쪽, 전체 10쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2010.06.30

영문 초록

This study was carried out to compare the physicochemical characteristics and preference as a sensory quality of Sogokju (Korean traditional rice wine) from waxy rice varieties. The protein and moisture contents of milled waxy rice varieties were ranged 6.9~7.2% and 12.1~12.6%, respectively. Nunbora had the largest grain size. In pasting properties, Hangangchalbyeo had the highest peak, trough and final viscosities, and Dongjinchalbyeo had the lowest viscosity curve. These differences suppose to be caused by the amylopectin(AP) structure: Dongjinchalbyeo has the largest short AP chains (degree of polymerization (DP) 6-12) and the smallest middle AP chains (DP 13-24) in 9 waxy rice varieties, while Hangangchalbyeo has the smallest short AP chains and the largest middle AP chains. The alcohol contents of Sogokju brewed from 9 waxy rice varieties were 17.6~19.9%. The brix degree were ranged 20.5~23.9°Bx. The organic acid of Sogokju consisted mainly of succinic acid, and the free sugar of it consisted mostly of glucose. The sensory evaluation showed the highest palatability at the Sogokju from Baegseolchalbyeo. The palata-bility was positively correlated with the brix degree, the glucose content, and the turbidity, and negatively correlated with the production yield of Sogokju.

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Sogokju amylopectin waxy rice variety sensory