Description
Korean nuruk fermentation is a traditional process that uses a mold-based starter to convert rice starch into alcohol and flavor compounds.
Technical
The starter contains Aspergillus oryzae and other microbes that produce amylases, proteases, and alcohol dehydrogenases. These enzymes hydrolyze rice starch into maltose and glucose, which yeast then ferments to ethanol and organic acids. The balance of microbial activity and temperature controls the flavor profile and alcohol yield.
Science
Primary Reaction
Starch → maltose/glucose → ethanol + acids
Sensory Profile
Aroma ()
earthysweetmaltyeastysubtle sournuttyfermented grainmildly floralumami-richtoasted rice