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KMID : 0380620090410030296
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Korean Journal of Food Science and Technology
2009 Volume.41 No. 3 p.296 ~ p.301
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Characterization and Volatile Flavor Components in Glutinous Rice Wines Prepared with Different Yeasts of Nuruks
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Kim Hye-Ryun
Kwon Young-Hee
Jo Sung-Jin
Kim Jae-Ho
Ahn Byung-Hak
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Abstract
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In order to investigate the effect of different yeasts (La Parisienne (LP), Y18-2, Y54-3, Y90-2, Y90-9 andY272-7) from nuruks on the quality of Glutinous rice wines, physicochemical properties and volatile flavor componentswere evaluated. Glutinous rice wines prepared with different yeasts were analyzed for ethanol, pH, total acid, amino acid,soluble solid, coloring degree, UV absorbance, reducing sugar, organic acid, free sugar and volatile compounds. Afterfermentation for 17 days, the ethanol contents ranged from 13.40 to 14.50%, while the total acid levels were from 0.33to 0.44%. The amino acid contents in six samples ranged from 0.13 to 0.18%, while soluble solid contents ranged from12.1 to 14.7oBx. The glutinous rice wine prepared with LP showed the highest level of coloring degree, soluble solid andreducing sugar among six samples. Organic acid contents of the glutinous rice wine prepared with LP had the highestlevels of lactic acid and acetic acid, while the glutinous rice wine prepared with Y90-9 had the highest level of succinicacid. In all glutinous rice wines tested, the most abundant free sugars were glucose followed by maltose. Volatile flavorcomponents in the glutinous rice wines were identified by using GC-MSD. Nineteen esters, ten alcohols, eight acids, onealdehyde and one miscellaneous compound were identified in the glutinous rice wines. Using relative peak area, it wasfound that other than ethyl alcohol, hexadecanoic acid ethyl ester was the major component, predominantly found in therange of 2.73-10.41%. Phenylethyl alcohol, isoamyl alcohol, ethyl oleate, ethyl linoleate and tetradecanoic acid ethyl esterwere some of the major volatile components present through the fermentation, respectively. Overall, it was shown thatdifferent yeast strains from nuruks greatly affected chemical and volatile characteristics of the glutinous rice wines.
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KEYWORD
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volatile flavor component, glutinous rice wine, yeast, fermentation
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