버섯균 현미 Koji를 이용한 약주 제조특성 = Brewing and Quality Characteristics of Rice-wine Using Basidionmycetes Rice Koji

다국어 초록 (Multilingual Abstract)

The objective of this study was to determine the effects of mushroom koji on the alcohol fermentation and quality of Korean traditional rice wine ``Yakju``, using various methods including alcohol contents, Hunter``s color value, organic acid contents, pH value, and sugar contents. The growth rate of Fomitella fraxinea and Phellinus linteus on brown rice showed 3.61±0.03 mm/day and 2.34±0.01 mm/day, respectively. In the measurement of Hunter color L-, a- and b-value of fermented wine by F. fraxinea and P. linteus mushroom koji, it conformed that L-value of fermented wine by F. fraxinea mushroom koji increased, and a- and b-value fermented wine by P. linteus mushroom koji increased. The turbidity was higher with increasing of F. fraxinea and P. linteus mushroom koji addition rate. Use of P. linteus mushroom koji in the processing of wine was suitable for rice saccharification. Fermentation times and acidity was increased as the rate of mushroom koji increased, and the alcohol contents was superior when the proportion of P. linteus mushroom koji and improved nuruk was 1:2. The fructose content of rice wine mash by addition of mushroom koji was slightly increased after fermentation, and glucose was largely increased with mushroom koji addition. The organic acid, tartrate and malate of rice wine fermented by mushroom koji slightly increased after fermentation, but content of lactate was largely increased. In the sensory test of rice wine fermented by mushroom koji, overall acceptability was lower than control, but the taste of wine added Phellinus linteus mushroom koji and nuruk(1 : 2) was similar compared to control.