Influence of yeast strains on the physicochemical characteristics, methanol and acetaldehyde profiles and volatile compounds for Korean rice distilled spirit-Reference-Cited by-同舟云学术

Influence of yeast strains on the physicochemical characteristics, methanol and acetaldehyde profiles and volatile compounds for Korean rice distilled spirit

Published:2015-09-16 Issue:4 Volume:121 Page:574-580
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Kwak Han Sub¹²,Seo Jae Soon³,Hur Yesung¹,Shim Hyoung-Seok⁴,Lee Yougnseung¹²,Kim Misook¹²,Jeong Yoonhwa¹²

Affiliation:

1. Department of Food Science and Nutrition; Dankook University; Yongin-si 448-701 Korea

2. Institute of Global Food Industry; Dankook University; Yongin-si 448-701 Korea

3. Gyeonggi-do Agricultural Research & Extension Services; Hwaseong-si 445-784 Korea

4. BHD Brewery, Co. Ltd; Hwaseong-si 445-961 Korea

Funder

High Value-added Food Technology Development Program of the Ministry of Agriculture, Food and Rural Affairs, Republic of Korea

Publisher

Wiley

Subject

Food Science

Reference34 articles.

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3. Analysis and properties of makgeollies made by isolated yeast strains from traditional makgeollies;Jeon;Korean Soc. Biotechnol. Bioeng. J.,2012

4. Analysis of flavor compounds in takju mash brewed with a modified nuruk;So;Korean J. Food Nutr.,1999

5. Improvement in the quality of takju by a modifed nuruk;So;Korean J. Food Nutr.,1999

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