Food Science and Biotechnology
→ Food Science and Biotechnology 2017 ; 26(5): 1349-1355
Comparative characteristics of rice wine fermentations using Monascus koji and rice nuruk
Hyun Man Shin1, Jae Woong Lim2, Cheol Gon Shin2, Chul Soo Shin1,3
1Department of Biomaterials Science and Engineering, Yonsei University, Seoul 03722, Korea, 2Bohae R and D Center, Bohae Brewery Co., Jangseong, Cheollanam-do 57221, Korea, 3Department of Biotechnology, Yonsei University, Seoul 03722, Korea
Wine fermentations using rice media containing either Monascus koji or rice nuruk were performed and fermentative characteristics based on the koji type were investigated. Cultivations were performed in a 20 ℃ room in a 20 L bottle with the rice media that included Monascus rice koji at both 20 and 30%, or rice nuruk at 20%. After 22 days of cultivation, the ethanol yield reached 14.2–14.6% (v/v) for M. koji and 16.5% (v/v) for rice nuruk. This lower yield with use of M. koji was thought to be due to rapid cell concentration decreases in the later stage. Total amounts of organic acids and volatile compounds in fermentations using M. koji were 166–172 and 1779–1874 mg/L, respectively, being 8.7–12.9% and 46.3–54.1% higher than with use of rice nuruk. With M. koji, a high quality rice wine was produced with high levels of volatile compounds and monacolin K.
Rice wine, Monascus koji, Rice nuruk, Ethanol fermentation, Monacolin K
Food Science and Biotechnology 2017 ; 26(5): 1349-1355