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KMID : 0380620170490030279
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Korean Journal of Food Science and Technology
2017 Volume.49 No. 3 p.279 ~ p.285
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Qualities of distilled liquor using Saccharomyces cerevisiae 88-4 separated from traditional Nuruk
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Lee Dae-Hyoung
Lee Yong-Seon
Seo Jae-Soon
Won Seon-Yi
Cho Chang-Hui
Park In-Tae
Kim Tae-Wan
Kim Jae-Ho
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Abstract
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This study reviews the manufacturing characteristics of distilled liquor prepared using Saccharomyces cerevisiae 88-4 separated from traditional Nuruk. From analysis of soju mash (sool-dut) during the fermentation process, 17.2% of alcohol was detected in the final fermentation with succinic acid present at the highest level (7,164.3±85.2 ppm). From the analysis of alcohol content in different distillation conditions, distillation condition No. 6 showed the lowest amount of alcohol (29.6±0.0%), whereas distillation condition No. 4 showed the highest amount (59.9±0.1%). N-propanol has been detected at the highest level in distilled liquor under conditions No. 1 and 4, each being 163.4±18.3 and 174.0± 0.1 ppm, respectively. Isobutanol showed a tendency similar to n-propanol. Distilled liquor in conditions No. 1 and 4 has shown the highest acetaldehyde level, each being 303.4±4.5 and 325.4±13.1 ppm, respectively. After distillation, 14 volatile substances were found in common, with isoamyl alcohol present at the highest levels in all the distilled liquors. Distillation conditions No. 3, 5, 6, and 7 have shown high levels of isobutanol that emits a banana-like fragrance and ethyl octanoate that emits a pleasant fruity and floral fragrance.
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KEYWORD
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distilled soju, Ipguk, Nuruk, yeast
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