Characteristics of Korean Alcoholic Beverages Produced by Using Rice Nuruks Containing Aspergillus oryzae N159-1
Mycobiology
;
: 119-122, 2017.
Article
in English
| WPRIM
| ID: wpr-729304
ABSTRACT
Herein, nuruks derived from non-glutinous and glutinous rice inoculated with Aspergillus oryzae N159-1 (having high alpha-amylase and beta-glucosidase activities) were used to produce Korean alcoholic beverages. The resultant beverages had enhanced fruity (ethyl caproate and isoamyl alcohol) and rose (2-phenethyl acetate and phenethyl alcohol) flavors and high taste scores.
Full text:
Available
Index:
WPRIM (Western Pacific)
Main subject:
Aspergillus
/
Aspergillus oryzae
/
Beverages
/
Beta-Glucosidase
/
Alcoholic Beverages
/
Alpha-Amylases
/
Alcoholics
Limits:
Humans
Language:
English
Journal:
Mycobiology
Year:
2017
Type:
Article
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