한국(韓國) 전통소주(傳統燒酒) (진도홍주(珍島紅酒)) 제조(製造)에 관(關)한 연구(硏究) -제2보. 홍주의 성분 및 관능점사- Studies on the Processing of Korean Traditional So-Ju, Jindo-Hongju -II. Composition and Sensory Evaluation of Hongju-
김용순, 강성훈, 정지흔
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- URLhttps://db.koreascholar.com/Article/Detail/252943
韓國食生活文化學會誌
(한국식생활문화학회지)
제6권 제3호
(1991.09)
pp.251-255
pp.251-255
한국식생활문화학회
(The Korean Society Of Food Culture)
초록
The flavor and organoleptic properties of Hongju prepared by Kokja and Koji method were tested. There was no great difference of total acid in Hongju with different fermentation methods. The alcohol content of Hongju prepared by Koji method was higher than that of Kokja method and methanol content was very little as about 0.02~0.03 mg/ml in all samples. The aldehyde content was 7.5~32 mg% and fusel oil was higher in Hongju prepared by Koji method than that of Kokja method. As the result of sensory evaluation, new Hongju, S-N prepared by Kokja method with wheat and rice was to be best quality.
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