The quality characteristics of Hwanggeumju (a type of traditional Korean rice wine), which has been described in an ancient document (Sangayorok), were investigated. During its fermentation, its pH gradually decreased from 4.23 to 3.96); and after four days of fermentation, its sugar content significantly decreased. After seven days, its alcohol content rapidly increased to 15.8 percent. Its major organic acid is lactic acid, but malic, succinic, citric and acetic acid were also detected in it. The free amino acid analysis showed relatively high alanine, arginine, asparagine, glutamic acid and leucine contents. The sensory evaluation resulted in high scores for color, turbidity and taste.

• 백성열(농촌진흥청 국립농업과학원 농식품자원부 발효식품과) | Seong Yeol Baek
• 김주연(농촌진흥청 국립농업과학원 농식품자원부 발효식품과) | Joo-Yeon Kim
• 백창호(농촌진흥청 국립농업과학원 농식품자원부 발효식품과) | Chang Ho Baek
• 최지호(농촌진흥청 국립농업과학원 농식품자원부 발효식품과) | Ji-Ho Choi
• 최한석(농촌진흥청 국립농업과학원 농식품자원부 발효식품과) | Han-Seok Choi
• 정석태(농촌진흥청 국립농업과학원 농식품자원부 발효식품과) | Seok-Tae Jeong
• 여수환(농촌진흥청 국립농업과학원 농식품자원부 발효식품과) | Soo-Hwan Yeo Corresponding author