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한국식품과학회지
→ 한국식품과학회지2017 ; 49(03): 279-285
Qualities of distilled liquor using Saccharomyces cerevisiae 88-4 separated from traditional Nuruk
전통누룩에서 분리한 효모 88-4로 제조한 술의 증류 특성
Dae-Hyoung Lee*, Yong-Seon Lee, Jae-Soon Seo, Seon-Yi Won, Chang-Hui Cho, In-Tae Park, Tae-Wan Kim1, and Jae-Ho Kim1
Gyeong gi-do Agricultural Research Extension Services 1Brewing Research Team, Korea Food Research Institute
이대형*·이용선·서재순·원선이·조창휘·박인태·김태완1·김재호1
경기도농업기술원 작물연구과, 1한국식품연구원 우리술연구팀
ABSTRACT
This study reviews the manufacturing characteristics of distilled liquor prepared using Saccharomyces cerevisiae 88-4 separated from traditional Nuruk. From analysis of soju mash (sool-dut) during the fermentation process, 17.2% of alcohol was detected in the final fermentation with succinic acid present at the highest level (7,164.3±85.2 ppm). From the analysis of alcohol content in different distillation conditions, distillation condition No. 6 showed the lowest amount of alcohol (29.6±0.0%), whereas distillation condition No. 4 showed the highest amount (59.9±0.1%). N-propanol has been detected at the highest level in distilled liquor under conditions No. 1 and 4, each being 163.4±18.3 and 174.0± 0.1 ppm, respectively. Isobutanol showed a tendency similar to n-propanol. Distilled liquor in conditions No. 1 and 4 has shown the highest acetaldehyde level, each being 303.4±4.5 and 325.4±13.1 ppm, respectively. After distillation, 14 volatile substances were found in common, with isoamyl alcohol present at the highest levels in all the distilled liquors. Distillation conditions No. 3, 5, 6, and 7 have shown high levels of isobutanol that emits a banana-like fragrance and ethyl octanoate that emits a pleasant fruity and floral fragrance.
KEYWORD
distilled soju, Ipguk, Nuruk, yeast
한국식품과학회지 2017 Jun; 49(03): 279 - 285
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