벼 品種의 쌀 外觀과 釀造特性

• 영문명: Grain and brewing characteristics in some rice varieties
• 발행기관: 한국육종학회
• 저자명: Ki Yong Ha(河基庸) Jae Kil Lee(李載吉) Young Doo Kim(金永斗) Seon Yong Lee(李善龍)
• 간행물 정보: 『한국육종학회지』Vol.28 No.3, 283~288쪽, 전체 6쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 1996.09.30

영문 초록

This experiment was conducted to examine the characteristics of brewing rice for the basis of varietal improvement. Among all tested varieties, 1000-grain weight was over 25.4g at nine varieties except five varieties such as Mangeumbyeo, and expressivity and degree of white core in rice grain were respectively over 75.0 and 48.7 percent at eight varieties such as Yangjobyeo. The highly chalky varieties showed low amylose content, low hardness and high water absorption ratio in rice grain. Highly chalky varieties showed higher liquifying power, saccharificating power, baume, total acid and sugar content and rice wine production ratio, but lower alcohol content and residue/wine ratio compared with the other ones.

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키워드

Rice Brewing characteristics Rice wine