Identification of sensory attributes that drive the likeability of Korean rice wines by American panelists. [Corrected].

Six commercial Korean rice wines were described their sensory profiles by trained American panelists, and assessed acceptances by American subjects to identify the drivers of liking and disliking factors. Thirteen statistically different descriptive attributes were defined for Korean rice wines: aromas (apple, pear, earthy, peach, nutty, yeasty, honey), flavor (yeasty, nutty), taste (sweet, sour, bitter), and aftertaste (apricot). Samples A and F were characterized as sweet taste and fruity attributes, and sample C was characterized as being pear flavor and bitter taste.

Feasibility of brewing makgeolli using Pichia anomala Y197-13, a non-Saccharomyces cerevisiae.

Makgeolli is a traditional rice wine favored by the general public in Korea. This study investigated the fermentation and sensory characteristics of using wild yeast strains for brewing makgeolli. A non-Saccharomyces cerevisiae strain was isolated from nuruk and termed Y197-13.

Identification and Characterization of Useful Fungi with α-Amylase Activity from the Korean Traditional Nuruk.

The objective of this study was to find useful fungi with α-amylase activity from the Korean traditional nuruk for the quality of traditional Korean alcoholic beverage. In this study, 165 samples of traditional nuruk were collected from 170 regions throughout Korea and the fungi were isolated to a total of 384 strains. In order to investigate the effect of microflora on nuruk, α-amylase activity, saccharogenic power (SP), starch hydrolysis activity and acid producing activity were evaluated.

Physiological Functionalities of Vitis hybrid (Sheridan)-Rubus coreanus Red Wine Made by Saccharomyces cerevisiae.

Vitis hybrid (Sheridan)-Robus coreanus red wine was vinified by fermentation of a mixture of Vitis hybrid and Robus coreanus must at 25℃ for 10 days. The Vitis hybrid-Robus coreanus red wine had ethanol contents of 10.9%.

Microbial dynamics of commercial makgeolli depending on the storage temperature.

Market fresh makgeolli was stored at different temperatures of 4°C and 25°C to assess the change of the microbial diversity according to the storage temperature and period. Yeast counts increased until day 3 of storage and decreased thereafter. General and lactic acid bacterial counts continuously increased during storage.

Characterization of new antihypertensive angiotensin I-converting enzyme inhibitory peptides from Korean traditional rice wine.

This study describes the characterization of a new angiotensin I-converting enzyme (ACE) inhibitory peptide from a Korean traditional rice wine. After purification of the ACE inhibitor peptides with ultrafiltration, Sephadex G-25 column chromatography, and successively C₁₈ and SCX solid-phase extraction, reverse-phase HPLC, and size exculsion chromatography, two types of the purified ACE inhibitors with IC₅₀ values of 0.34 mg/ml and 1.

Characterization of yakju brewed from glutinous rice and wild-type yeast strains isolated from nuruks.

Korean traditional rice wines yakju and takju are generally brewed with nuruk as the source of the saccharogenic enzymes by natural fermentation. To improve the quality of Korean rice wine, the microorganisms in the nuruk need to be studied. The objective of this research was to improve the quality of Korean wine with the wild-type yeast strains isolated from the fermentation starter, nuruk.

Screening of Functional Rhizopus stolonifer for Alcohol Fermentation and Production of High Quality Korean Traditional Rice Wine.

Different strains of mold were screened for the production of high quality Korean traditional rice wine with anti-hypertension and good acceptability. We isolated 867 nuruk mold strains and selected 24 for further study based on measurement of amylase activity. Among them, mold No.