Nuruk is a traditional Korean fermentation starter that is used to produce starch-based alcoholic beverages using various cereals as raw material. As a determinant factor for flavor, taste, and color of alcoholic beverages, Nuruk is an indispensable ingredient for brewing alcoholic beverages in Korea. Nuruk shows significant variation in the shape, and in the brewing and fermentation methods, which are dependent on the unique climate in each area. Therefore, it is worthy to note that the characteristics of Korean traditional Nuruk are based on its diversity. Thus, this chapter is aimed to scientifically identify the characteristics of traditional Nuruk on brewing technology. In this chapter, the concept of Nuruk will be discussed in terms of its history, production, microorganism diversity, and enzymatic function.
Part of the book: Brewing Technology