Physicochemical characteristics of korean traditional wines prepared by addition of sorghum (Sorghum bicolor L. Moench) using different nuruks

Journal of the Korean Society of Food Science and Nutrition

Volumn 39, Issue 4, 2010, Pages 548-553

  Woo, Koan Sik ^a   Ko, Jee Yeon ^a   Song, Seuk Bo ^a   Lee, Jae Saeng ^a   Oh, Byeong Geun ^a   Kang, Jong Rae ^a   Nam, Min Hee ^a   Ryu, In Soo ^b   Jeong, Heon Sang ^c   Seo, Myung Chul ^a  

^a National Institute of Animal Science   (South Korea)

^b Guardian of Korea's Traditional Wines and Spirits   (South Korea)

^c Chungbuk National University   (South Korea)

Author keywords

Korean traditional wine; Nuruk; Physicochemical characteristic; Sorghum (Sorghum bicolor L. Moench)

Indexed keywords

SORGHUM BICOLOR;

EID: 77957690684     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2010.39.4.548     Document Type: Article

References (26)

1. Kim KO, Kim HS, Ryu HS. 2006. Effect of Sorghum bicolor L. Moench (sorghum, su-su) water extracts on mouse immune cell activation. J Korean Diet Assoc 12: 82-88.
2. Chang HG, Park YS. 2005. Effects of waxy and normal sorghum flours on sponge cake properties. Food Engine Prog 9: 199-207.
3. Chae KY, Hong JS. 2006. Quality characteristics of Sulgidduk with different amounts of waxy sorghum flour. Korean J Food Cookery Sci 22: 363-369.
4. Grimmer HR, Parbhoo V, Mcgrath RM. 1992. Antimutagenicity of polyphenol-rich fractions from Sorghum bicolor grain. J Sci Food Agric 59: 251-256.
5. Hahn DH, Rooney LW, Earp CF. 1984. Tannin and phenols of sorghum. Cereal Foods World 29: 776-779.
6. Ha TY, Cho IJ, Lee SH. 1998. Screening of HMG Co A reductase inhibitory activity of ethanol and methanol extract from cereal and regumes. Korean J Food Sci Technol 30: 224-229.
7. Park JE, Jeon YJ, Kim JH, Kim SH. 2008. Isolation and identification of filamentous fungi from indoor air of a Sogokju traditional rice wine factory. Korean J Mycol 36: 1-8.
8. Lee CY, Kim TW, Sung CK. 1996. Studies on the souring of Hansan Sogokju (Korean traditional rice wine). Korean J Food Sci Technol 28: 117-121.
9. Hwang Y, Lee GG, Jeong GT, Go BL, Choe DC, Choe YG, Eun JB. 2004. Manufacturing of wine with watermelon. J Korean Food Sci Technol 36: 50-57.
10. Yi SH, Ann YG, Choi JS, Lee JS. 1996. Development of peach fermented wine. Korean J Food Nutr 9: 409-412.
11. Park JS, Seo GS, No JG, Cho IS, Park JH. 1995. Characteristics of the Gigolphy (Lycii cortex Radicis) wine. J Korean Soc Med Crop Sci 3: 128-134.
12. Park JS, Sung C, Chang KW. 1996. Changes of barbaloin contents in aloe wine. J Korean Agric Chem Soc 39: 183-188.
13. Koh JS, Koh NK, Kang SS. 1989. Making from mandarin orange produced in Cheju island. J Korean Agric Chem Soc 32: 416-423.
14. Min YK, Lee MK, Jeong HS. 1997. Fermentation characteristics of jujube alcoholic beverage from different additional level of jujube fruit. J Korean Agric Chem Soc 40: 433-437.
15. Min YK, Jeong HS. 1996. Manufacture of some Korean medicinal herb liquors by soaking. J Korean Food Sci Technol 27: 210-215.
16. Min YK, Jeong HS, Cho JG. 1996. Distillation and quality characteristics of medicinal herb wines. J Korean Agric Chem Soc 39: 368-373.
17. Min YK, Yun HS, Jeong HS, Jang YS. 1992. Changes in compositions of liquor fractions distilled from Samil-ju with various distillation conditions. J Korean Food Sci Technol 24: 440-446.
18. Min YK, Yun HS, Jeong HS. 1994. Studies on the distillation operation of Baikha-ju. J Korean Agric Chem Soc 37: 9-13.
19. Ryu BM, Kim JS, Kim MJ, Lee YS, Moon GS. 2008. Comparison of the quality characteristics of Sikhye made with N2-circulated low-temperature dry malt and commercial malts. Korean J Food Sci Technol 40: 311-315.
20. Kang TS, Woo KS, Lee JS, Jeong HS. 2006. Fermentation characteristics of wine using fresh jujube. Food Engin Prog 10: 164-171.
21. Bae SK, Lee YC, Kim HW. 2001. The browning reaction and inhibition on apple concentrated juice. J Korean Soc Food Sci Nutr 30: 6-13.
22. Woo KS, Hwang IG, Lee YR, Lee J, Jeong HS. 2009. Characteristics of sucrose thermal degradation with high temperature and high pressure treatment. Food Sci Biotechnol 18: 717-723.
23. Choi YH, Jeong EG, Choung JI, Kim DS, Kim SL, Kim JT, Lee CG, Son JR. 2006. Effects of moisture contents of rough rice and storage temperatures on rice grain quality. Korean J Crop Sci 51: 12-20.
24. Kim IH, Park WS, Koo YJ. 1996. Comparison of fermentation characteristics of Korean traditional alcoholic beverage with different input step and treatment of rice and nuruk (Korean-style bran koji). Korean J Diet Cul 11: 339-348.
25. Iverson J. 2000. Home wine making step by step. In A guide to fermenting wine grapes. 3rd ed. Stonemark Publishing Co., Medford, OR, USA. p 115-125.
26. Joung EJ, Paek NS, Kim YM. 2004. Studies on Korean Takju using the by-product of rice milling. Korean J Food Nutr 17: 199-205.