Physicochemical Characteristics of Korean Traditional Wine Fermented from Foxtail Millet (Setaria italica Beauvios) and Nuruk at Different Addition Rates

• Published in: Korean Journal of Food Science and Technology Vol. 42; no. 3
• Main Authors: Woo, K.S., National Institute of Crop Science, RDA, Miryang, Republic of Korea, Lee, J.S., National Institute of Crop Science, RDA, Miryang, Republic of Korea, Ko, J.Y., National Institute of Crop Science, RDA, Miryang, Republic of Korea, Song, S.B., National Institute of Crop Science, RDA, Miryang, Republic of Korea, Oh, B.G., National Institute of Crop Science, RDA, Miryang, Republic of Korea, Kang, J.R., National Institute of Crop Science, RDA, Miryang, Republic of Korea, Nam, M.H., National Institute of Crop Science, RDA, Miryang, Republic of Korea, Ryu, I.S., Guardian of Korea's Traditional Wines and Spirits, Seoul, Republic of Korea, Seo, M.C., National Institute of Crop Science, RDA, Miryang, Republic of Korea
• Format: Journal Article
• Language: Korean
• Published: 01.06.2010
• Subjects: Korean traditional wine; nuruk; physicochemical characteristic; SETARIA ITALICA
• ISSN: 0367-6293

This study was carried out to compare the physicochemical characteristics of Korean traditional wine fermented from foxtail millet and nuruk at different mixing rates. The alcohol contents of fermented wine ranged from 12.70 to 13.38%. Two kinds of commercial nuruks, SH and BS nuruk, were used. The brix degrees of foxtail millet wine fermented by SH and BS nuruks were 21.6 and 22.4°Bx, respectively. The pH, total acidity, and turbidity of the wines fermented by SH and BS nuruks were 3.74 and 3.40, 1.40 and 1.51%, and 0.441 and 0.149, respectively. With an increase in the amount of foxtail millet, brix degree, pH, turbidity, b-value and L-value decreased, and total acidity and a-value increased. Total color difference (ΔEab) parameter of the wine fermented by SH nuruk were 8.58, 22.59 and 22.55, while those by BS nuruk were 0.35, 4.08 and 7.16 in 30, 70 and 100% addition rates of foxtail millet, respectively. With an increase in the amount added of foxtail millet, glucose content decreased. The organic acids such as lactic acid and acetic acid were predominantly detected in the fermented wine. Finally, based on sensory evaluations, the wine fermented by BS nuruk showed the best overall quality at the 30% addition rate of foxtail millet.