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This study examined the physicochemical characteristics of mashing prepared using different Nuruks (traditional Nuruk , Nuruk added Aspergillus oryzae , Nuruk added Aspergillus kawachii , and Nuruk added Aspergillus oryzae and Aspergillus kawachii ), and to obtain the basic data for Korean Cheongju production. The four differentmashes were compared for their brewing characteristics and indicated a normal fermentation pattern. The Nuruk madefrom A. oryzae or A. kawachii showed higher fermentation ability than the other samples tested. In addition, the analyzed results of fermented mashing showed that the Nuruk made from A. oryzae or A. kawachii had a significantlyhigher aroma profile, such as higher alcohol and ester than the other samples tested, whereas the Nuruk made froma mixture of A. oryzae and A. kawachii had a much higher organic acid content. In conclusion, the Nuruk prepared using A. oryzae or A. kawachii had a positive effect on the complete fermentation and enhanced aroma compoundsfor Korean Cheongju production.

Physicochemical Characteristics of the Mash Quality of Cheongju Prepared Using Different Nuruks