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한국식품과학회지
→ 한국식품과학회지2017 ; 49(02): 132-140
Production and properties of ale beer with Nuruk, a Korean fermentation starter
Suji Jung and Chang-Ho Chung*
Department of Culinary Science and Food Service Management, Sejong University
ABSTRACT
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.
KEYWORD
Beer, Nuruk, fermentation, saccharification, ale
한국식품과학회지 2017 Apr; 49(02): 132 - 140
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