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방사선조사에 의한 한국산 탁주 및 악주의 shelf-life 연장에 관한 연구

Studies on radiation preservation of fermented Korean rice-wine (Tak Joo and Yak Joo)

미생물학회지 1969년 7권 2호 p.45 ~ 56
이근배, 김종협,
소속 상세정보
이근배 (  ) - 원자력연구소 생물학연구실
김종협 (  ) - 원자력연구소 생물학연구실

Abstract


The rapid deterioration of fermented rice-wine, called Tak Joo and Yak Joo, is one of the serious problems for brewing and marketing in Korea. In this study the biochemical and microbiological investigations have been performed for extension of shelf-life of the rice-wine by the method of combined heat and radiopasteurization. Major microflora in this wine is proved as Saccharomyces cerevisiae, which is destryed by heat treatment(70℃, 10min) combined with gamma-irradiation of 240K, rads doses. The changes of sensory test for gamma-irradiated rice-wine with lower doses show no significant unfavorable off-odor nor color change compared with the fresh rice-wine. Therefore, it is revealed that the combined process makes possible extension of shelf-life of fermented rice-wine in markets without any deterioration and loose of its particular tastes at least for three weeks.

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