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KMID : 0380620070390030309
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Korean Journal of Food Science and Technology
2007 Volume.39 No. 3 p.309 ~ p.314
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Microbiology/Fermentation/Biotechnology : Changes in Physicochemical and Sensory Characteristics of Rice Wine, Yakju Prepared with Different Amount of Red Yeast Rice
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JIn Tie-Yan
Eun Jong-Bang
Wang Myeong-Hyeon
Kim Eun-Soo
Wang Seung-Jin
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Abstract
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The physicochemical and sensory characteristics of rice wine, Yakju, made with different additions of red yeast rice (0, 10, 20, 30, and 40%) were investigated. The pH of the rice wine decreased and the total acidity increased with greater additions of red yeast rice. Furthermore, the total sugar content increased and the alcohol content decreased with increasing amounts of red yeast rice. The color L-value diminished and the color a- and b-values increased with increasing amounts of red yeast rice. Among the volatile flavor compounds, esters, aldehydes, alcohols, and acids were the most important aroma-active compounds identified in the rice wine. The sample with the 10% red yeast rice addition had the highest ester content, which is a primary component in fruit fragrance. The highest overall acceptability values in the sensory test for color, flavor, taste, and overall favorite were 5.10, 5.75, 5.15, 4.65, and 4.50, respectively, with the addition of 10% red yeast rice.
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KEYWORD
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rice wine, red yeast rice, physicochemical characteristic, sensory characteristic
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