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KMID : 0380620140460060702
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Korean Journal of Food Science and Technology
2014 Volume.46 No. 6 p.702 ~ p.709
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Changes in Physiochemical Properties of Yakju Prepared by Accelerated Aging without Protease
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Noh Jong-Min
Kang Ji-Eun
Choi Ji-Ho
Jeong Seok-Tae
Choi Han-Seok
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Abstract
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Normal alcoholic fermentation took place at 20-25oC in yakju (traditional Korean rice wine) prepared without the addition of protease (non-addition group). The total concentration of organic acids increased by 1.0-2.7 fold in the nonaddition group. While the concentration of lactic acid and acetic acid increased, the pyroglutamic acid concentration decreased by 51.1 fold. Consequently, the total acidity and volatile acid concentration increased, and the overall pH decreased. Compared to the addition group, the non-addition group showed a 3.0-5.2 fold increase in the amount of amino acids; however, the total estimated concentrations of free-form amino acids were 5.2-11.9 times lower than those in the latter group. The major amino acids found in the non-addition group were alanine, arginine, leucine, and phenylalanine. The yakju preparation from the non-addition group showed a 1.2-3.0 fold decrease in the final color intensity as compared to that from the addition group.
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KEYWORD
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yakju, aging, protease, free amino acid, Korean rice wine
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