Sugar selection experiment

Purpose of the experiment

To select the most ideal saccharides by analyzing the extraction efficiency and fermentability of raw materials by using 5 kinds of general saccharides.

Experimental method

Mixing ratio (raw material: sugar) is mixed in 1: 1 by weight and tested in Lock & Lock fermentation vessel.

• Raw material : Cheonmundong

  FFermented at the same time in normal indoor conditions (22 ~ 27 ℃) and fermented for 90 days at 2 ~ 3 times / main stir cycle.

Results & Analysis Conclusion

Extraction efficiencies were in the order of sugar> sugar cane> oligosaccharide> malt> honey. Especially, in case of honey, raw material sucked honey, and malt was low in sugar content and decayed. Sugar is the most extracted, but it has almost no beneficial bacteria and can not serve as a fermentation liquid. Non-refined sugar cane sugar is more active by the activation of yeast with minerals and natural raw materials. Sugar is the most extracted, but it has almost no beneficial bacteria and can not serve as a fermentation liquid.

Non-refined sugar cane sugar is more active by the activation of yeast with minerals and natural raw materials.