전통누룩을 이용한 ale맥주 제조 및 품질특성

• Published in: Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 49; no. 2; pp. 132 - 140
• Main Authors: 정수지(Suji Jung), 정장호(Chang-Ho Chung)
• Format: Journal Article
• Language: Korean
• Published: Seoul 한국식품과학회 01.04.2017; Korean Society of Food Science & Technology
• Subjects: Ale; Beer; Bitterness; Ethanol; Fermentation; Malt; Reagents; Ripening; Sugar; Taste; Viscosity; Weight; Yeast; 식품과학; fermentation; Nuruk; ale; saccharification; Beer
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2017.49.2.132

Nuruk, a traditional Korean alcoholic beverage starter, was evaluated as an additional saccharifying agent comprising up to 1.5% (w/w) of malt weight in ale-type beer processing. Sample characteristics were monitored during fermentation, ripening, and storage. Beer containing nuruk showed higher numbers of total viable bacteria and yeast cell counts. Additionally, ethanol (6.19-6.35%), color (Standard Reference Method), foam stability (228.49-368.24 Σ), saccharogenic power (307-417), and reducing sugar (3.83-5.25%) increased as the amount of nuruk was increased, while viscosity (3.13-2.07 cP) and bitterness unit (19.68-13.13) were lower than in samples without nuruk. Overall acceptance and aftertaste of the beer were significantly higher in a preference test. These results demonstrate that nuruk can be used to produce a new type of ale.