Characteristics of Korean Alcoholic Beverages Produced by Using Rice Nuruks Containing Aspergillus oryzae N159-1

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 ros...

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Detalles Bibliográficos
Autores principales: Kim, Hye Ryun, Lee, Ae Ran, Kim, Jae-Ho
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Mycology 2017
Materias:
Research Note
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5541148/
https://www.ncbi.nlm.nih.gov/pubmed/28781547
http://dx.doi.org/10.5941/MYCO.2017.45.2.119
Descripción
Sumario: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.

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