| Abstract |
The rapid deterioration of fermented rice-wine, called Tak Joo and Yak Joo, is one of the serious problems for brewing and marketing in Korea. In this study the biochemical and microbiological investigations have been performed for extension of shelf-life of the rice-wine by the method of combined heat and radiopasteurization. Major microflora in this wine is proved as Saccharomyces cerevisiae, which is destryed by heat treatment(70℃, 10min) combined with gamma-irradiation of 240K, rads doses. The changes of sensory test for gamma-irradiated rice-wine with lower doses show no significant unfavorable off-odor nor color change compared with the fresh rice-wine. Therefore, it is revealed that the combined process makes possible extension of shelf-life of fermented rice-wine in markets without any deterioration and loose of its particular tastes at least for three weeks. |
