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- W50518058 abstract "The characteristics of mash qualities of takju prepared by addition of chestnut peel powder(5%, 10%, 20% and 30% per steamed rice) were investigated during fermentation. That is, in all fermentation periods, changes of pit total acid, organic acids, solids, amino nitrogen, total sugar and reducing sugar, microorganisms, alcohol and color were determined and analyzed. There was significant differences in characteristics of mash qualities by addition of chestnut peel powder. In general, contents of total acid, organic acids, amino nitrogen, total sugar, reducing sugar and ethanol of takju added with chestnut peel powder were lower than those of steamed rice only, whereas solid contents was higher. But ethanol content of takju added with 5% of chestnut peel powder after 8 days of fermentation was 9.6% which was similar to that of takju prepared by addition of steamed lice only. Also, microbial populations such as total viable cells, yeast and lactic acid bacteria of the treatments were increased to about after 2 days of fermentation and then decreased gradually. In the beginning stage of fermentation color differences value of the treatments were , and the differentials reduced gradually during fermentation." @default.
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- W50518058 date "2006-01-01" @default.
- W50518058 modified "2023-10-11" @default.
- W50518058 title "Quality Characteristics of Takju Fermentation by Addition of Chestnut Peel Powder" @default.
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