누룩에서 분리한 Rhizopus japonicus T2, Aspergillus oryzae L2 및 Hansenula sp. BC26을 밀기울에 접종 및 배양하여 제조한 개량누룩으로 양조한 탁주와, 기존의 발효제인 시판누룩 및 쌀입국으로 양조한 탁주의 이화학적 특성과 관능적 특성을 비교 조사하였다. 총산함량은 시판누룩 술덧 0.88%, 쌀입국 술덧 0.47%, 개량누룩 술덧 0.39%이었고, 알콜함량은 개량누룩 술덧 15.5%, 쌀입국 술덧 15.1%, 시판누룩 술덧 9.0%이었다. 환원당함량은 시판누룩 술덧 2.80%, 개량누룩 술덧 1.24%, 쌀입국 술덧 0.80%이었고, 아미노산함량은 개략누룩 술덧 0.55%, 시판누룩 술덧 0.47%, 쌀입국 술덧 0.23%이었으며, 주박량은 시판누룩 술덧 4.14%, 쌀입국 술덧 2.80%, 개량누룩 술덧 1.51%이었다. 개량누룩 탁주와 시판누룩 탁주는 부유물이 매우 느리게 침전되었지만 쌀입국 탁주는 빨리 침전되었다. 색이 좋은 순위는 개량누룩 탁주, 시판누룩 탁주, 쌀입국 탁주이었고, 향 및 맛이 좋은 순위는 개량누룩 탁주, 쌀입국 탁주, 시판누룩 탁주이었다. 이상의 결과로 볼 때 개량누룩 탁주가 시판누룩 탁주나 쌀입국 탁주보다 품질이 좋은 것으로 판단되었다.
Physicochemical and sensory properties of Takju which was brewed with a modified Nuruk made by inoculation and cultivation of Rhizopus japonicus T2, Aspergillus oryzae L2 and Hansenula sp. BC26 isolated from Nuruk, were investigated, as compared with those with current fermenting agents such as commercial Nuruk and rice koji of Aspergillus kawachii. The contents of total acid were 0.88%, 0.47% and 0.39% in mash of commercial Nuruk, rice koji and modified Nuruk, respectively. The contents of alcohol were 15.5%, 15.1% and 9.0% in mash of modified Nuruk, rice koji and commercial Nuruk, respectively. The contents of reducing sugar were 2.80%, 1.24% and 0.80% in mash of commercial Nuruk, modified Nuruk and rice koji, respectively. The contents of amino acid were 0.55%, 0.47% and 0.23% in mash of modified Nuruk, commercial Nuruk and rice koji, respectively. Suspended solids were sedimented much more slowly in Takju of modified Nuruk or commercial Nuruk than in that of rice koji. Color was preferred in the order of Takju of modified Nuruk, rice koji, and commercial Nuruk. Therefore, it seemed that the Takju of modified Nuruk was better than that of commercial Nuruk or rice koji in quality.