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KMID : 0380620150470050579
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Korean Journal of Food Science and Technology
2015 Volume.47 No. 5 p.579 ~ p.585
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Effect of Organic Acids Addition to Fermentation on the Brewing Characteristics of Soju Distilled from Rice
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Choi Han-Seok
Kim Eu-Gene
Kang Ji-Eun
Yeo Soo-Hwan
Jeong Seok-Tae
Kim Chan-Woo
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Abstract
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Following supplementation with organic acids (acetic, citric, and lactic acids), the pH of the alcohol mash changed from 4.2 control to 3.73-3.97 supplemented, the acidity from 5.06 to 8.13-9.98, and the alcohol content from 17.8 to 17.0-17.8%. Protease activity decreased owing to the pH change, and the total nitrogen content decreased by 13.1-36.9% following organic acid supplementation. Organic acid supplementation did not affect the distillation efficiency; however, thiobarbituric acid values in the crude distillate (40%) decreased 2.2-3.6 fold following supplementation with citric acid and lactic acid. The total isobutanol (B), isoamyl alcohol (A), and 1-propanol (P) contents in each soju (25%) supplemented with organic acid were 1,041.47, 979.50, and 961.48 ppm, respectively, which were higher than those in the control soju (935.27 ppm). The A/P, A/B, and B/P ratios of soju were altered and the acetaldehyde content decreased following supplementation with the organic acid.
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KEYWORD
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soju, organic acid, nuruk, distilled liquor, brewing
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