The purpose of this study was to confirm the quality characteristics of distilled soju with different rice pretreatment processes. The non-steamed fermentation method is a technology that uses starch to produce saccharification and alcohol without going through the steaming of raw materials. It has advantages such as reduction of manpower and cost, prevention of nutrient loss, and minimization of waste water. In this study, rice used were non-steamed and pulverized 'Baromi2', nonsteamed and steamed ‘Samgwang’, and puffed rice. As the fermenting agent, koji, modified nuruk, N9 yeast, and purified enzyme were used, and lactic acid was added to prevent contamination during fermentation. The amount of water was 300% in total, and after the first watering, 5 days after fermentation, the second watering was carried out. As a result of the study, it was confirmed that the non-steamed fermentation method using ‘Baromi’ was superior to the existing fermentation method in terms of temperature during fermentation, final alcohol content, soluble solids, and pH. By expanding the stability of the production technology of non-steamed fermentation technology, product quality improvement can be expected.

Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 실험 재료
    2. 술덧 제조 및 증류
    3. 가용성 고형분 함량 측정
    4. pH 및 총산 측정
    5. 알코올 함량 분석
    6. 생쌀 발효 증류주 다중 향기패턴(전자코) 분석
    7. 통계처리
III. 결과 및 고찰
    1. 품온
    2. 가용성 고형분 함량
    3. pH 및 총산
    4. 알코올 함량 및 수율
    5. 생쌀 발효 증류주의 다중 향기 패턴
IV. 요약 및 결론
Conflict of Interest
References

• 이승은(농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) | Seung Eun Lee (Fermented & Processed Food Science Division, Department of Agro-food Resources, National Institute of Agricultural Sciences, Rural Development Administration)
• 강지은(농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) | Ji-Eun Kang (Fermented & Processed Food Science Division, Department of Agro-food Resources, National Institute of Agricultural Sciences, Rural Development Administration)
• 임보라(농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) | Bora Lim (Fermented & Processed Food Science Division, Department of Agro-food Resources, National Institute of Agricultural Sciences, Rural Development Administration)
• 강희윤(농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) | Heui-Yun Kang (Fermented & Processed Food Science Division, Department of Agro-food Resources, National Institute of Agricultural Sciences, Rural Development Administration) Corresponding author