Changes of Takju Qualities by Addition of Cyclodextrin during the Brewing and Aging

@inproceedings{Song1997ChangesOT,
  title={Changes of Takju Qualities by Addition of Cyclodextrin during the Brewing and Aging},
  author={Jae-chul Song and H Park and Wan-Chul Shin},
  year={1997}
}
Cyclodextrin (CD), which is one of food additives, was applied to Takju in oder to suppress the production of a stinking odor which its brewing and storage. CD was added to Takju in two different manners: one right after its brewing dilution stage, the other during its second mashing stage. After equal intervals of time, each sample was tested for fermentation process, storage capability, and sensory characteristics. The amount of CD ranged from 0.1 to 0.3% (w/w). The effect of CD on alcohol… CONTINUE READING

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