→ 한국식품과학회지2017 ; 49(04): 383-389
Quality characteristics of distilled spirits by different nuruk-derived yeast
누룩 유래 효모의 종류에 따른 증류주의 품질 특성
Ae-Ran Lee, Sun-Hee Kang, Hye-Ryun Kim, Jang-Eun Lee, Eun-Jung Lee, and Tae-Wan Kim*
Korean Alcoholic Beverage Research Team, Korea Food Research Institute
한국식품연구원 우리술연구팀
This study aimed to select a yeast strain for optimizing the quality of distilled spirits. The brewing and distilling properties of 4 KFRI (Korea Food Research Institute) yeasts (Y88-4, Y98-4, Y172-6, Y192-4) and 2 industry yeasts (C1, C2) were compared. For investigating the possibility of using these strains on an industrial scale, diverse analytical methods were applied to assess parameters associated with distilled spirit quality such as alcohol content, pH, total acidity, and soluble solid content. After 11 days of fermentation, the alcohol strength obtained using six yeast strains reached 13.9-16.4% (v/v), while pH was 3.9-4.0, and total acid was 0.40-0.52%. To compare GC-MSD Volatile flavor components, all the distilled spirit samples were diluted to 20% (v/v) alcohol strength. Seven fusel alcohols, 26 esters, 2 acids, and 3 miscellaneous compounds were detected in the distilled spirits. Y88-4 had the most abundant volatile flavor component and scored the highest overall preference in sensory evaluation. After analyzing the various properties of yeasts, strain Y88-4 was finally selected as the best strain for producing distilled spirits.
yeast, distilled spirits, brewing, nuruk, traditional alcoholic beverages
한국식품과학회지 2017 Aug; 49(04): 383 - 389