Studies on the Components of Sokokju, and Commercial Yakju

Abstract

The components of several kinds of Sokokju (old Korean cleared rice wine) prerared in the laboratory by two steps mashing and commercial Yakju (Korean cleared rice wine) were evaluated. The Sokokju mashed with half steamed waxy rice in tile primary fermentation yielded higher contents of alcobol and extract. Especially considerable amount of pyruvate was contained in it. The commercial Yakju sample contained abundantly tartarate and citrate while dominant organic acids in the fermented mashes of Sokokju were lactate, fumarate and succinate. The taste characteristics of the Sokokju brewed with half steamed waxy rice were most acceptable to the sensory panel.