Quality Characteristics of Spirits by Different Distillation and Filtrations
2013
Lee, Y.H., Korea Brewing Institute, Seoul, Republic of Korea | Eom, T.K., Dankook University, Gyeonggi, Republic of Korea | Cheong, C., Seoul Venture University, Seoul, Republic of Korea | Cho, H.C., Seoul Venture University, Seoul, Republic of Korea | Kim, I.Y., Dankook University, Gyeonggi, Republic of Korea | Lee, Y.S., Dankook University, Gyeonggi, Republic of Korea | Kim, M.S., Dankook University, Gyeonggi, Republic of Korea | Yoo, S.R., Semyung University, Chungbuk, Republic of Korea | Jeong, Y.H., Dankook University, Gyeonggi, Republic of Korea
The objective of this research was to investigate the quality characteristics of the spirits by different distillation and filtrations. The contents of alcohol, total acids, and amino acids in rice mash were 15%, 0.25 g/100 mL, and 0.15 g/100 mL, respectively. The soluble content was 10°Brix, and pH was 4.6 in the rice mash. Lactic acid was the most prominent organic acid found in rice mash. The rice spirit distilled by a multi stage distiller showed the highest amounts of aroma compounds, such as fusel oil and esters. However, the filtration did not affect the amounts of total aroma compounds. It is suggested that a multi stage distiller may influence taste and flavor positively by enhancing the aroma and removing the impurities in rice spirits.
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