Quality Characteristics of Mash of Takju Prepared by Different Raw Materials

Quality characteristics of mash of takju prepared by different raw materials such at nonglutinous rice. glutinous rice, barley and wheat flour were investigated during fermentation. At the beginning stage of fermentation, ethanol content was in the range of but it was increased to after 16 day of fermentation. takju that was made of nonglutious rice with starter showed higher ethanol content than any other treatment. At the first stage, pH of takju that was made of nonglutinous rice without starter was 6.57 while other sample showed pH There was no significant difference in pH value between treatments after 2 day of fermentation. Total acid was increased rapidly at the first stage of fermentation, and increased slowly after 2 day of fermentation. Takju that was made of nonglutious rice without of fermentation, and increased slowly after 2 day of fermentation. Takju that was made of nonglutious rice without addition starer showed higher total acid content than the other teratments. Total sugar contents were at the beginning of fermentation, and decreased to after 2-4 days of fermentation. Takju that was made of wheat flour showed higher value of total sugar during the fermentation. Reducing sugar contents of takju decreased with fermentation progressing to after 16 day if fermentation. L value decreased during the fermentation. period and that of takju that was made of barley had lowest L value among the treatment. Alcohols, such as n-propanol (), iso-butanol (0.02), iso-amyl alcohol (), n-hexanol (), n-heptanol (), and phenylethanol () were detected. There were no alcohols detected at the beginning of fermentation, but their contents were increased during fermentation.