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KMID : 0380620170490040369
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Korean Journal of Food Science and Technology
2017 Volume.49 No. 4 p.369 ~ p.376
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Physicochemical properties of rice-distilled spirit matured in oak and stainless steel containers
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Kang Sun-Hee
Kim Jae-Ho
Lee Ae-Ran
Kim A-Ra
Kim Tae-Wan
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Abstract
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Maturation of distilled spirit can generate diverse flavors and tastes. Rice Soju was matured in oak casks (MSO) and stainless steel containers (MSS) for one year at ambient temperature. Ipguk (Aspergillus luchuensis) and Saccharomyces cerevisiae Y88-4 were used, and reduced pressure (110±20 Torr) distillation was applied to brew Soju. Acidity and conductivity were increased in both MSO and MSS. MSO reduced alcohol content (from 43 to 40%) and volume (from 18,000 to 12,730 mL), and significantly altered yellowness (from 0.2 to 30.2). Furthermore, MSO increased the isoamyl alcohol (from 276.7 to 339.2 μg/mL) and isobutyl alcohol (from 122.3 to 144.2 μg/mL) content. Gas chromatography-mass spectrometry was used to detect volatile compounds in Soju, which included 20 esters, 7 alcohols, 2 acids, and 5 miscellaneous compounds. Oak lactone was detected only in MSO and was considered as a specific flavor component associated with oak maturation. Thus, maturation materials contribute to the physicochemical property of distilled spirits.
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KEYWORD
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oak, stainless steel, rice-distilled spirit, soju, maturation
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