부산대학교 도서관

This study utilized an independent two-step fermentation method to produce non-steamed rice-distilled soju with a shortened fermentation time and increased alcohol content. To this end, non-steamed rice was treated with different enzymes; 98.0% starch degradation was achieved using 2000 mg/L α-amylase and 1000 mg/L glucoamylase. The alcohol content of the mash ranged from 15.96 to 19.51%. Samples A and B, which were fermented using modified yeast, had alcohol contents of 18.01 and 19.51%, respectively. The alcohol content of sample B reached 19% on day five of fermentation, and that of the distillate, obtained using vacuum distillation of the mash, ranged from 28.16 to 44.22%, with a distillation efficiency of 70.6 to 90.6%. As no significant difference in aroma composition was observed between distilled soju (25% alcohol) and the vacuum-distilled distillate, the independent two-step fermentaion method can be used to produce, non-steamed rice-distilled soju with a shortend fermentation time.