Article
한국산 6조 보리를 이용한 맥주 발효 Kinetics 특성
김지효1, 김지현1, 이승주1, 홍광원1, 권영안2, 박종철3, 김왕준1,*
Characterization of Fermentation Kinetics of Beer Made of Korean 6 Row-Barley
Ji Hyo Kim1, Ji Hyun Kim1, Seung Ju Lee1, Kwang Won Hong1, Young An Kwon2, Jong-Chul Park3, Wang June Kim1,*
1Department of Food Science and Biotechnology, Dongguk University-Seoul
2Department of Food Science and Culinary Art, WooSuk University
3National Institute of Crop Science, Iksan
*Corresponding author: Wang June Kim, Department of Food Science and Biotechnology, College of Biosystem, Dongguk University, 3 Pildong, Jung-gu, Seoul, 100-715, Republic of Korea, Tel: +82-2-2260-3373; Fax: +82-2-2260-3373, E-mail:
wjkim@dongguk.edu
ⓒ Copyright 2013 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Received: May 01, 2013; Revised: May 30, 2013; Accepted: May 30, 2013
Published Online: Aug 31, 2013
Abatract
Beers are made of malted barley, hop, yeast, and water where the barley malt is the main ingredient. There are two types of barleys, two-row and six-row barley. Two-row barley is principally used in large-scale beer brewing, whereas six-row barley is incorporated in small scale brewing (e.g., microbrewery). In this study, beers were prepared from five varieties of Korean barley1 two-row barley and 4 six-row barley, through malting, mashing, and fermentation processes. Beer fermentation parameters, namely alcohol and diacetyl contents, turbidity, foam stability, free amino nitrogen (FAN), yeast viability, color, and sensory properties were kinetically studied. From a practical point of view, the beer made of Dahyang, one of the six-row barley malts, showed the highest sensory preferences.
Keywords: beer; Korean barley malts; fermentation; kinetics; six-row barley
