The average numbers of the quality symbol “þ” were 5.4,
5.6 and 2.0 for HY-rice group, HEQ-rice group and glutinous rice
group, respectively. Seven rice cultivars were screened out for
producing high quality turbid rice wine as they had the number
equal to or more than 6 quality symbol “þ”, higher than that of the
control rice (Chucheong, 5 quality symbols) and higher than the
average numbers of HY-rice group and HEQ rice group. None of the
glutinous rice was screened out for turbid rice wine brewing. Each
of these 7 rice cultivars has some advantages, i.e., Hanaleum,
Keunseom, Hanseol, Huaseong and Jo-un were with the highest
overall sensory preference; Hanseol and Dasan2 were with the
highest suspension stability; Jo-un produced highest ethyl acetate;
while Hanaleum and Keunseom produced least fusel alcohols.