The aim of this research was to analyze makgeolli with nineteen kinds of rice and koji. Among 19 rice, 18 rice were domestic products and one rice was an import. For the properties of koji made with 19 kinds of rice, the acidity was over 5.0 and the saccharogenic power was more than 60SP. Makgeolli brewed with 19 kinds of rice and the koji of each rice were analyzed for alcohol contents, pH, total acidity and solid contents during fermentation. After fermentation, raw liquor's alcohol degree was set 6.0%, the pH ranged 3.47-3.76, the total acidity 0.27-0.44%, the solid contents and the reducing sugar were 2.7-4.6 o Bx and 2.49-6.01 mg/mL. Organic acid was detected 5 kinds (oxalic, malic, lactic, acetic, succinic acid) and free sugars were found such as glucose, maltose and fructose. Hwayoung, Hopum and Sura were higher than the residue in 15 kinds of rice in the preference test.

This study aimed to determine the quality characteristics of fermented wine using Nuruk according to the type of aging container (jar or stainless container) and aging time. Alcohol analysis was initiated at 40.4～39.3%, and alcohol contents in the jar and stainless container decreased as aging time increased. Volatile acid content slightly increased in the reduced pressure (RP) jar and stainless container and showed a different result in the atmospheric pressure (AP) container. Amount of acetic acid did not change either in the jar or stainless container as aging time increased. In the case of 2-thiobarbituric acid (TBA), RP was lower than AP after distillation, and TBA value did not change much either in the jar or stainless container. In the case of fusel alcohol by aging time, n-propanol content did not increase either in the jar or stainless container as aging time increased. Iso-butanol content was reduced in the jar but did not change in the stainless container. In the AP container, more aromatic components were measured on the 180th day of aging time than after distillation. High boiling point aromatic components increased in particular. In the stainless container, more aromatic components were generated on the 180th day of aging, but their amount was relatively lower than in the jar. In the jar aging sensory test, the sensory score at RP 50 cmHg was highest on the 180th day of aging. In the case of AP 80°C liquor, sensory score on the 180th day was the most improved.

The objective of this study was to analyze proximate composition and physicochemical properties according to different kinds of rice. In total, 20 varieties of rice were used (Domestic-19, Imported-1). The moisture contents ranged from 11.11±0.20 to 3.28±0.03%. The crude protein and crude lipid contents were ranged from 5.04±0.03 to 7.02±0.10% and 0.18±0.01 to 0.73±0.

The Dongmakgol Tuff is divided into 8 lithofacies based on their grain size and depositional structures: massive tuff breccia(TBm), welded tuff and lapilli tuff(LTw), rheomorphic tuff and lapilli tuff(LTr), massive lapilli tuff(LTm), stratified lapilli tuff(LTs), gradedly bedded lapilli tuff(LTg), crudely bedded lapilli tuff(LTb) and massive fine tuff(Tm). They can be divided into 3 pyroclastic rock group based on their constituents of the lithofacies. The lower group(LI) is composed of LTm, LTw and LTr, which are interpreted to have resulted from emplacement of voluminous pyroclastic flows due to ignimbrite-form eruption to boiling-over eruption. The middle group(LT+MI) consists of LTs, LTg and LTm associated with Tm in the lower part, and of LTm, LTw and LTr in the middle and upper parts; these suggest that started with deposition of pyroclastic surges from phreatoplinian eruption by poor eternal water, passed through emplacement of pyroclastic flows from ignimbrite-form eruption and ended with deposition of voluminous pyroclastic flows from boiling-over eruption. The upper group(lUT+uUT+UI) is composed of LTs, LTg and Tm in the lowermost, TBm, LTb, LTb and Tm in the lower part, and LTm and LTw in the middle and upper part, suggesting that began with deposition of surges from phreatoplinian

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