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한국식품과학회지
→ 한국식품과학회지2017 ; 49(04): 369-376
Physicochemical properties of rice-distilled spirit matured in oak and stainless steel containers
숙성용기를 달리한 전통 쌀 증류식 소주의 숙성 중 이화학 특성 및 향기성분의 변화
Sun-Hee Kang, Jae-Ho Kim, Ae-Ran Lee, A-Ra Kim, and Tae-Wan Kim*
Korean Alcoholic Beverage Research Team, Korea Food Research Institute
강선희· 김재호· 이애란· 김아라· 김태완*
한국식품연구원 우리술연구팀
ABSTRACT
Maturation of distilled spirit can generate diverse flavors and tastes. Rice Soju was matured in oak casks (MSO) and stainless steel containers (MSS) for one year at ambient temperature. Ipguk (Aspergillus luchuensis) and Saccharomyces cerevisiae Y88-4 were used, and reduced pressure (110±20 Torr) distillation was applied to brew Soju. Acidity and conductivity were increased in both MSO and MSS. MSO reduced alcohol content (from 43 to 40%) and volume (from 18,000 to 12,730 mL), and significantly altered yellowness (from 0.2 to 30.2). Furthermore, MSO increased the isoamyl alcohol (from 276.7 to 339.2 μg/mL) and isobutyl alcohol (from 122.3 to 144.2 μg/mL) content. Gas chromatography-mass spectrometry was used to detect volatile compounds in Soju, which included 20 esters, 7 alcohols, 2 acids, and 5 miscellaneous compounds. Oak lactone was detected only in MSO and was considered as a specific flavor component associated with oak maturation. Thus, maturation materials contribute to the physicochemical property of distilled spirits.
KEYWORD
oak, stainless steel, rice-distilled spirit, soju, maturation
한국식품과학회지 2017 Aug; 49(04): 369 - 376
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