참고문헌 (34)

1. Korean Soc Biotechnol Bioeng J Kim 27 251 2012 Comparison of temperature effects on brewing of Makgeolli using uncooked germinated black rice 

2. Korean J Food Sci Technol Park 34 296 2002 Quality characteristics of Takju prepared by wheat flour Nuruks 

3. Korean J Food Sci Technol Kim 44 417 2012 10.9721/KJFST.2012.44.4.417 Physicochemical and sensory characteristics of Makgeolli with pomegranate (Punica granatum L.) juice concentrate added 

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4. Korean J Food Sci Technol Kim 40 551 2008 Physiochemical and sensory characterization of a Korean traditional rice wine prepared from different ingredients 

5. J Sci Soc Thailand Prathepha 31 69 2005 10.2306/scienceasia1513-1874.2005.31.069 An assessment of alkali degradation, waxy protein, and their relation to amylose content in Thai rice cultivars 

   

6. Korean J Food Sci Technol Shin 18 137 1986 Comparative studies on the lipid content and neutral lipid composition in nonglutinous and glutinous rice 

7. Korean J Food Sci Technol Eun 39 546 2007 The effect of waxy glutinous rice degree of milling on the quality of Jinyangju, a Korean traditional rice wine 

8. Korean J Food Sci Technol Jin 38 414 2006 The effect of fermentation temperature on the quality of Jinyangju, a Korean traditional rice wine 

9. Korean J Food culture Park 20 346 2005 Physicochemical and sensory properties of Jinyangju prepared with glutinous rice and nonglutinous rice 

10. Korean J Food Presev Baek 23 797 2016 10.11002/kjfp.2016.23.6.797 Quality characteristics and preparing of solid starter using fungal strains for Takju 

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11. Yu JC 2013 Research into brewing characteristics and liquor quality stability associated with type of yeasts MS Thesis Hankyong National University Korea 1 5 

12. Korean J Food Sci Technol Kim 41 296 2009 Characterization and volatile flavor components in glutinous rice wines prepared with different yeasts of Nuruks 

13. Korean J Food Nutr Jeon 27 971 2014 10.9799/ksfan.2014.27.5.971 Quality characteristics of Takju by yeast strain type 

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14. Korean J Food Preserv Roh 15 317 2008 Characteristics of fermentation and wine quality 

15. Korean J Food Sci Technol Lee 23 44 1991 Studies on the pasteurization conditions of Takju 

16. Korean J Food Nutr Joung 17 199 2004 Studies on Korean Takju using the by-product of rice milling 

17. Korean J Diet Cult Kim 11 339 1996 Comparison of fermentation characteristics of Korean traditional alcoholic beverage with different input step and treatment of rice and Nuruk 

18. Korean J Food Sci Technol Park 34 296 2002 Quality characteristics of Takju prepared by wheat flour Nuruks 

19. Korean J Microbiol Biotechnol Jang 42 367 2014 10.4014/kjmb.1409.09002 Fermentation and quality evaluation of Makgeolli, Korean rice wine supplemented with alcohol-tolerant Pediococcus acidilactici K3 

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20. Biotechnol Lett Rozes 10 821 1988 10.1007/BF01027580 Effect of a variation of grape must temperature on the fermentative ability and the neutral lipid content of Saccharomyces cerevisiae 

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21. Korean J Food Sci Technol Jin 38 414 2006 The effect of fermentation temperature on the quality of Jinyangju, a Korean traditional rice wine 

22. Korean J Food Presev Kang 23 402 2016 10.11002/kjfp.2016.23.3.402 Formation of biogenic amines and bioactivities of Makgeolli under different fermentation conditions 

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23. J Korean Soc Food Sci Nutr Lee 41 1785 2012 10.3746/jkfn.2012.41.12.1785 The qualities of Makgeolli (Korean rice wine) made with different rice cultivars, milling degree of rice, and Nuruks 

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24. J Korean Soc Appl Biol Chem Kim 10 69 1968 Microbiological and enzymological studies on Takju brewing 

25. Korean J Food Nutr So 12 226 1999 Changes in microorganisms and main components during Takju brewing by a modified Nuruk 

26. Korean J Food Sci Technol Yang 43 438 2011 10.9721/KJFST.2011.43.4.438 Fermentation and sensory characteristics of Korean traditional fermented liquor (Makgeolli) added with citron (Citrus junos SIEB ex TANAKA) juice 

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27. Korean J Biotech Bioeng Jang 7 33 1992 Study on the factors affecting the ethanol tolerance of yeast strains by fermentation temperature 

28. Korean J Biotechnol Bioeng Kim 4 167 1989 The conditions affecting ethanol tolerance of yeast strains in alcohol fermentation-Study on the fermentation temperature and substrate type 

29. Korean J Food Sci Technol Kim 41 296 2009 Characterization and volatile flavor components in glutinous rice wines prepared with different yeasts of Nuruks 

30. Im CY (2012) Quality characteristics of persimmon Makgeolli on the processing forms of added persimmon and containing persimmon. MS Thesis, Kyungpook National University, Korea, p 2-6 Im CY 2012 Quality characteristics of persimmon Makgeolli on the processing forms of added persimmon and containing persimmon MS Thesis Kyungpook National University Korea 2 6 

31. Korean J Microbiol Lee 45 391 2009 Changes in yeast cell number, total acid and organic acid during production and distribution processes of Makgeolli, traditional alcohol of Korea 

32. J Korean Soc Food Sci Nutr Woo 39 301 2010 10.3746/jkfn.2010.39.2.301 Quality characteristics of brown rice Takju by different Nuruks 

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33. Korean J Food Sci Technol Choi 24 272 1992 A study on the gas chromatographic analysis of alcohols and organic acids during Takju fermentation 

34. J East Asian Soc Diet Life Kim 27 629 2017 10.17495/easdl.2017.12.27.6.629 Physicochemical properties of non-sterilized Makgeolli prepared using different fermentation starters and storage conditions 

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