찰벼 품종에 따른 소곡주의 이화학적 특성

• 영문명: Waxy Rice Variety-dependent Variations in Physicochemical Characteristics of Sogokju, a Korean Traditional Rice Wine
• 발행기관: 한국작물학회
• 저자명: 이진석(Jin Seok Lee) 우관식(Koan Sik Woo) 천아름(Areum Chun) 나장연(Jang Yeon Na) 김기종(Kee Jong Kim)
• 간행물 정보: 『한국작물학회지』제54권 제2호, 172~180쪽, 전체 9쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2009.06.30

영문 초록

This study was carried out to compare the physicochemical characteristics and sensory quality of Sogokju (Korean traditional rice wine) prepared with waxy rice varieties. Among tested waxy rice varieties, highest protein contents (8.11%) was observed in cv. Sangjuchal, and highest whiteness and L-value were observed in cv. Hwaseonchal, while no significant differences in gelatinization temperature could be observed among tested varieties, and cv. Boseokchal and Sinseonchal exhibited higher breakdown viscosity com-pared to the others. The alcohol contents of Sogokju with waxy rice varieties ranges from 13.0 to 13.4%, and the brix degree and turbidity were within the range of 20.5 to 24.6 °Bx, and 0.0344 to 0.0530, respectively. The highest L-value (6.90), b-value (1.45), pH (4.79), total acidity (0.8384%), and glucose content (10.843 g/100 ml) could be observed in Sogokju made with cv. Sangjuchal. The organic acids such as succinic acid, malic acid, citric acid and oxalic acid could be detected in Sogokju. Although no variety-dependant differences in appearance, aroma, and taste could be found in sensory evaluation, Sogokju made with cvs. Sinseonchal, Haepyeongchal, and Hwaseonchal showed higher overall quality than Sogokju made with cv. Dongjinchal, which is most widely used for Sogokju used for Sogokju production nowadays.

목차

재료 및 방법

결과 및 고찰

적요

사사

인용문헌

키워드

Sogokju rice wine waxy rice physicochemical characteristic